These small burgundy-colored beans have a snappy white stripe. |
They are of Japanese origin and are mostly used cooking to make sweet desserts. They're also a favorite in health food circles and are easier
to digest than most other beans. Also known as Feijao, Aduki and Azuki beans. Light, nutty flavor and less "beany" tasting than most legumes, enhancing both savoy and sweet dishes. Prepare as other beans as a casserole or sprout. A favorite as an addition to vegetable soups.
Serving Size: 1/4 cup dry (45 g) (approx. 1/2 cup cooked)
Nutrient Amount %DV
Calories 150 Calories from Fat 10 Total Fat 1 g 2% Saturated Fat 0 g 0%
Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 26 g 9%
Dietary Fiber 8 g 32% Sugars 0 g Protein 11 g Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 10%
HINT: When sprouting place in a flat container or sprouter, cover with a clean cloth and place a heavy object such as a brick on top. This will produce stout, thick roots.
No Soaking is necessary before cooking Adzuki beans.