Adzuki bean

Adzuki Bean

The Adzuki Bean (/ɑːdˈzuːki/; from the Japanese azuki (アズキ), sometimes transliterated as azuki or aduki) is a small, red bean that is grown throughout East Asia and the Himalayas.

Etymology

The name Adzuki comes from the Japanese azuki (アズキ), which is derived from the Old Japanese azusuki. The exact etymology is unclear, but it is thought to be related to the word azusa, meaning "many", and ki, meaning "tree" or "plant".

Description

The Adzuki Bean is a small, red bean that is often used in Japanese and Chinese cooking. It is particularly popular in sweet dishes, where it is often boiled with sugar to create a sweet red bean paste. The beans are also used in savory dishes, such as soups and stews.

Nutritional Value

Adzuki Beans are high in protein and fiber, and are a good source of essential nutrients, including potassium, iron, and magnesium. They are also low in fat and calories, making them a healthy choice for those looking to maintain a balanced diet.

Related Terms

• Red Bean Paste
• Bean
• Legume
• Japanese Cuisine
• Chinese Cuisine

See Also

• List of legumes
• List of Japanese ingredients
• List of Chinese ingredients

External links

• Medical encyclopedia article on Adzuki bean
• Wikipedia's article - Adzuki bean

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