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Adzuki Beans

Widely grown throughout East Asia and the Himalayas, and first cultivated in Korea and northeast of China before 1000 BC, Adzuki beans have become Japan’s second most popular legume after the soybean. And if you’re a fan of yummy Japanese desserts, you’ve probably already tried them, as they’re commonly used in Japanese treats as well as a red bean paste in Chinese cooking.

WHY ARE THEY SO GOOD?


Adzuki beans have been known for their great nutritional benefits. They are rich in soluble fibre - the best kind of fibre - which helps to decrease the liver’s production of cholesterol and lower blood cholesterol levels.

They are also a good source of magnesium, potassium, iron, zinc, copper, manganese (needed for healthy skin, bone and cartilage formation) and vitamin B3 (which helps the body to convert food into fuel while also controlling blood sugar levels, are high in potassium and low in sodium (to help reduce blood pressure).

But for the best news... the beans are low in fat, are a great source of protein and contain inhibitors, which upset the development of cancerous cells!

Try them for yourself with this Adzuki Bean and Kumera Burger recipe!

For more info on Syndian natural food products, visit www.syndian.com.au

 
 

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