Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 millimeters (0.20 in) long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties.
| Adzuki Bean Quick Facts | |
|---|---|
| Name: | Adzuki Bean |
| Scientific Name: | Vigna angularis |
| Origin | Originally grown in East Asia, and are most widespread in Japan, China, and Korea |
| Colors | Dark red-reddish brown, with a white ridge on the side |
| Shapes | Sub-cylindric with sub-truncate ends with a length of 5–9 mm, width of 4–6 mm, approximately 5mm in diameter |
| Calories | 294 Kcal./cup Kcal./cup |
| Major nutrients | Copper (76.11%), Vitamin B9 (69.50%), Iron (57.50%), Manganese (57.30%), Phosphorus (55.14%), |
| Health benefits | Antioxidant benefits, Prevent insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।" data-rx-term="diabetes" data-rx-definition="Diabetes is a condition where blood sugar stays too high because insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।">Diabetes, Gastrointestinal Issues, Brain Function, Reduces PMS Symptoms, Strong Bones and Teeth |
Adzuki beans Scientific Classification
Scientific Name: Vigna angularis
| Rank | Scientific Name & (Common Name) |
|---|---|
| Kingdom | Plantae (Plants) |
| Subkingdom | Tracheobionta (Vascular plants) |
| Superdivision | Spermatophyta (Seed plants) |
| Division | Magnoliophyta (Flowering plants) |
| Class | Magnoliopsida (Dicotyledons) |
| Subclass | Rosidae |
| Order | Fabales |
| Family | Fabaceae/ Leguminosae (Pea family) |
| Genus | Vigna Savi (Cowpea) |
| Species | Vigna angularis (Willd.) Ohwi & Ohashi (Adzuki bean) |
| Synonyms |
|
Adzuki beans scientifically known as Vigna angularis is actually an annual herb in the genus Vigna Savi. Adzuki Beans more commonly known as Adanka Bean, Azuki Bean, Cultivated Azuki, Chinese Red Bean, Greater Red Bean, Red Gram, are Smooth, hard, white, and slightly shiny members of the family, Fabaceae ⁄ Leguminosae. Adzuki beans are one of the ancient cultivated crops originally grown in East Asia and are most extensive in Japan, China, and Korea. Adzuki beans can be found in different varieties which include Dainagon Minoka, Bloodwood, Hikari, Erimo, and Takara. Adzuki beans, like fava beans, are dark red-reddish brown, with a white ridge on the side legumes that come in their own “pod.” Seed is sub-cylindric with sub-truncate ends with a length of 5–9 mm, the width of 4–6 mm, approximately 5 mm in diameter. Adzuki beans have a distinctly strong, nutty, sweet flavor which makes them an excellent addition to a wide variety of dishes.
Plant
Adzuki beans are an annual herb usually erect, twining, or bushy plant 30 to 60 cm (1 to 2 feet) tall along with taproot and lateral roots with many nodules. It is found growing in neutral soil which is well-drained and loose and rich in organic matter. It has green or purplish tinged pilose, angular stem, and branches. Adzuki bean plant has trifoliolate leaves; leaflets are ovate or rhomboid-ovate, 5–10 × 5–8 cm, sparsely pilose on both surfaces. Generally, flowers are axillary and racemose, have campanulate calyx, 3–4 mm, five pale yellow petals, 15 mm.
History
Adzuki bean’s origin from a wild species is mysterious but its center of origin has been proposed as within eastern Asia, quite possibly in China. Adzuki beans are widely cultivated in the Yangtse River valley of China. Later its use spread to the Philippines New Zealand, Thailand, and a number of other nations around the world. Today the main country which has high production of Adzuki beans includes Japan, China, Taiwan, and South Korea.
Origin and diversity
Speciation and domestication
The wild ancestor of cultivated adzuki bean is probably Vigna angularis var. nipponensis,[rx] which is distributed across Japan, Korea, China, Nepal and Bhutan.[rx] Speciation between Vigna angularis var. nipponensis and Vigna angularis var. angularis occurred around 50,000 years ago.[4] Archaeologists estimate it was domesticated around 3000 BC.[rx] However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild size range. Enlarged seeds occurred during the later Bronze Age or Iron Age, periods with plough use.[rx] Domestication of adzuki beans resulted in a trade-off between yield and seed size. Cultivated adzuki beans have fewer but longer pods, fewer but larger seeds, a shorter stature, and also a smaller overall seed yield than wild forms.[rx] The exact place of domestication is not known;[rx] multiple domestication origins in East Asia (for example Japan, China, and Korea) have been suggested.[rx]
Breeding
In Japan, the adzuki bean was one of the first crops subjected to scientific plant breeding.[rx] Important breeding traits are yield, pureness of the bean colour, and the maturing time.[rx] Separate cultivars with smaller seeds and higher biomass are bred for fodder production and as green manure.[rx] Locally adapted cultivars are available in China, Japan, Korea, and Taiwan.[rx] More than 300 cultivars/landraces/breeding lines are registered in Japan.[rx] Moreover, China (Institute of Crop Germplasm Resources (CAAS), Beijing, more than 3700 accessions) and Japan (Tokachi Agricultural Experiment Station, Hokkaido, about 2500 accessions) accommodate large germplasm collections of adzuki bean.[rx]
Weed forms
Weed forms of adzuki bean frequently occur in Japan. The wide spread of weed forms is due to adaptation to human-disturbed habitats, escapes of old cultivars, and natural establishment from derivatives of hybrids between cultivars and wild forms.[rx] In contrast to wild forms, the weed forms of adzuki bean are used as a substitute for the cultivated form and consumed as sweet beans, especially if cultivated adzuki beans are attacked by pests. However, in cultivated gardens the weed form is recognized as contamination and lowers the seed quality of adzuki cultivars.[rx]
Cultivation
Area and yield
The adzuki bean is mainly cultivated in China (670,000 ha), Japan (60,000 ha), South Korea (25,000 ha), and Taiwan (15,000 ha) (data published 2006).[rx] The bean is also grown commercially in the US, South America, and India,[rx] as well as New Zealand, Congo, and Angola.[rx] In Japan, the adzuki bean is the second most important legume after the soy bean; its 1998 annual yield of this crop was around 100,000 tons.[rx] With a consumption of about 140,000 t/year (data published 2006), Japan is also the most important importer of adzuki beans.[rx] The imports are received from China, Korea, Colombia, Taiwan, the US, Thailand, and Canada.[rx][rx]
The bean yields per area spread over a broad range due to differing cultivation intensities. Amounts of 4 to 8 dt/ha are reported, but in Japan and China yields between 20 and 30 dt/ha are reached.[rx]
Ecological requirements
Optimal temperature range for adzuki bean growth is between 15 °C and 30 °C. The crop is not frost-hardy and needs soil temperatures above 6–10 °C (30–34 °C optimal) for germination. Hot temperatures stimulate vegetative growth and are therefore less favorable for pea production.[rx][rx][ez] The adzuki bean is usually not irrigated. Annual rainfall ranges from 500 to 1750 mm in areas where the bean is grown. The plant can withstand drought but severe reduction in yield is expected.[rx][rx] The cultivation of the adzuki bean is possible on preferably well drained soils with pH 5–7.5.[rx] Fertilizer application differs widely depending on expected yield but is generally similar to soybean. Due to nodulation with rhizobia nitrogen fixation of up to 100 kg/ha is possible.[rx][rx]
Production
The sowing of the peas is in 2–3 cm depth in rows 30–90 cm apart and 10–45 cm within the row. Rarely seeds are sown by broadcast. The amount of seeds ranges between 8–70 kg/ha. Growth of the crop is slow, therefore weed control is crucial mainly between germination and flowering. Cultivation systems differ largely among different countries. In China adzuki bean is often grown in intercrops with maize, sorghum and millet while in Japan the bean is grown in crop rotations. Harvest of the peas should not be done as long as moisture content of the seed is higher than 16%.[rx]
Pests and diseases
Fungal and bacterial diseases of the adzuki bean are powdery mildew, brown stem rot, and bacterial blight. Furthermore, pests such as the adzuki pod worm, Japanese butterbur borer, and cutworm attack the crop. The bean weevil is an important storage pest.[rx]
Botany
The description of the adzuki bean can vary between authors because there are both wild[rx] and cultivated forms[rx] of the plant. The adzuki bean is an annual,[rx][rx] rarely biennial bushy erect or twining herb usually between 30 and 90 centimeters high.[11][12] There exist climbing or prostrate forms of the plant.[ex] The stem is normally green[rrx] and sparsely pilose.[rx]
Roots
The adzuki bean has a taproot type of root system that can reach a depth of 40–50 cm from the point of seed germination.
Leaves
The leaves of the adzuki bean are trifoliate, pinnate and arranged alternately along the stem on a long petiole.[rx][tx][rx] Leaflets are ovate and about 5–10 cm long and 5–8 cm wide.
Flowers
Adzuki flowers are papilionaceous and bright yellow. The inflorescence is an axillary false raceme consisting of six to ten (two to twenty) flowers.[rx][rx][rx]
Fruits
Adzuki pods are smooth, cylindrical and thin-walled.[rx][rx] The color of the pods is green turning white to grey as they mature. The size is between 5–13 cm × 0.5 cm with 2 to 14 seeds per pod. Pod shatter during seed ripening and harvesting might be a difficulty under certain conditions.[rx][rx]
Seeds
The seeds are smooth and subcylindric with a length of 5.0-9.1 mm, width of 4.0-6.3 mm, thickness of 4.1-6.0 mm.[rx][rx] The thousand kernel weight is between 50 and 200 g.[rx] There are many different seed colors from maroon to blue-black mottled with straw.[rx]
Physiology
The emergence of the seedlings is hypogeal and takes 7–20 days.[rx] Compared to other pulses the growth of the plant is slow. Normally the adzuki plant reaches maturity between 80 and 120 days depending on the cultivar and the environmental conditions.[rx] Flowering lasts 30–40 days.[rx] Commonly the plant self-pollinates but cross-pollination also exists.[rx]
Quick Nutritional Value of Adzuki Bean
Serving Size: 1 ( 230 g)
| Nutrients | Amount | % DV |
|---|---|---|
| Dietary Fiber | 16.8 g | 44.21% |
| Carbohydrate | 56.97 g | 43.82% |
| Protein | 17.3 g | 34.60% |
| Total Fat | 0.23 g | 0.66% |
| Ash | 3.06 g | N/D |
| Water | 152.47 g | N/D |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin B9 | 278 µg | 69.50% |
| Vitamin B1 | 0.264 mg | 22.00% |
| Vitamin B5 | 0.989 mg | 19.78% |
| Vitamin B6 | 0.221 mg | 17.00% |
| Vitamin B2 | 0.147 mg | 11.31% |
| Vitamin B3 | 0.649 mg | 4.06% |
| Amino Acids | Amount | % DV |
|---|---|---|
| Valine | 0.89 g | 42.14% |
| Isoleucine | 0.69 g | 41.27% |
| Leucine | 1.454 g | 39.34% |
| Lysine | 1.304 g | 39.00% |
| Tryptophan | 0.166 g | 37.73% |
| Histidine | 0.455 g | 36.93% |
| Minerals | Amount | % DV |
|---|---|---|
| Copper | 0.685 mg | 76.11% |
| Iron | 4.6 mg | 57.50% |
| Manganese | 1.318 mg | 57.30% |
| Phosphorus | 386 mg | 55.14% |
| Zinc | 4.07 mg | 37.00% |
| Magnesium | 120 mg | 28.57% |
Health benefits of Adzuki beans
1. Antioxidant benefits
Much recent research has shown natural antioxidants are compounds found in Adzuki Beans that detoxify reactive oxygen species and prevent their damage to cellular macromolecules and organelles through different mechanisms. Phenolic compounds belonging to natural antioxidants are secondary metabolites commonly found in both edible and nonedible parts of plants. Evaluation of the antioxidant activity of phenolic compounds from leguminous seeds specifically Adzuki Beans have been of interest in recent years.(1)
Other studies have shown that adzuki bean extract powders are promising alternatives to replace synthetic antioxidants and potential dyes.(2)
2. Prevent insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।" data-rx-term="diabetes" data-rx-definition="Diabetes is a condition where blood sugar stays too high because insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।">Diabetes
Research shows that for the first time, identified that adzuki beans protein extracts significantly inhibited intestinal α-glucosidases. Further study revealed that the oral intake of adzuki beans protein extracts significantly reduced postprandial blood glucose. The results conclude that the improved anti-diabetic activity from adzuki beans.(3)
3. Gastrointestinal Issues
Adzuki beans are packed with dietary fiber which is an extremely beneficial compound in our body. Simply by including sufficient quantities of fiber in our diets, we can ease many digestive-related problems such as hemorrhoids, constipation, ulcers, and acid flux diseases. Normally these problems range from mild irritants to life-threatening situations, a good quantity of fiber is the main element for the prevention of such situations. In a normal serving of Adzuki beans, which is 16.8 grams, we can gain 44.21% of the daily recommended amount of fiber. Adzuki beans are one of the most important vegetables to help keep the stomach functioning effectively.
4. Brain Function
The brain is one of the most important parts of the human body so proper development of the brain is very essential. Iron present in Adzuki beans plays an important role in the proper development of the brain. Iron assist to supply oxygen in the blood and brain only uses about 20% of the blood oxygen; therefore iron is directly related with brain health and its other functions. Cognitive activity is stimulated with the proper flow of blood in the brain and assists to create new neural pathways to avoid cognitive disorders such as Alzheimer’s disease and dementia, therefore Adzuki bean consumption is essential for the proper functioning of the brain. Adzuki beans contain 4.6 g of Iron which is 57.50% of the daily recommended value.
5. Reduces PMS Symptoms
Manganese which is present adequately in Adzuki beans is a vital traces mineral required for many vital functions, including nutrient absorption, reducing PMS Symptoms, and immune-system defenses. Consuming a sufficient amount of Adzuki beans regularly can help to improve different symptoms of PMS like muscle pain, anxiety, trouble sleeping, tenderness and mood swings. The research discovered that those women who have lower levels of manganese within their blood may experience more pain and other mood-related problems during Pre-menstruation. A single cup serving of Adzuki beans (230 g) has 57.30% of the daily required intake.
6. Strong Bones and Teeth
Adzuki bean is loaded with important minerals and vitamins along with an impressive amount of Phosphorus, Magnesium, Zinc, Manganese, which are essential for the proper development of our body. They perform an important role in teeth and bone health. All these minerals are required for the proper functioning of the bones as well as encourage the remineralization of the teeth and the bones and keep them strong. Consuming Adzuki beans on a regular basis can be a long-term solution for fracture risk. সহজ বাংলা: হাড় দুর্বল হয়ে ভাঙার ঝুঁকি বেশি।" data-rx-term="osteoporosis" data-rx-definition="Osteoporosis means weak, fragile bones with higher fracture risk. সহজ বাংলা: হাড় দুর্বল হয়ে ভাঙার ঝুঁকি বেশি।">osteoporosis, tooth decay, gum problems as well as other bones related problems that may occur as we age. Adzuki beans contain 386mg of phosphorus which is 55.14% of the daily recommended value.
7. Preventing heart disease
Folate, or vitamin B9, is one of many essential vitamins required for the body for the proper functioning of the body. Consuming Adzuki beans help the heart to stay healthy and function optimally since it contains 278 µg of Vitamin B9 (Folate, Folic Acid) which is 69.50% of the daily recommended value. Folate deficit may result in an increased risk of coronary complications, heart disease, and strokes in patients. In the U.S. research, bread and cereal companies were asked to include vitamin B12 in their products, the rate of heart disease and stroke was reduced by about 15%. Adzuki beans also help remove homocysteine, a lethal compound that can result in severe artery damage if not removed from the blood.
8. Help Improve Muscle Mass
Consuming protein-rich food such as Adzuki beans motivates an increase in muscle protein synthesis as well as suppresses protein breakdown for many hours so that end up with more lean tissues. Because of the availability of amino acids, the body is continually in a fluctuating state of muscle loss and gain. Many research shows that people who consume more protein have more lean muscle mass, so Adzuki beans intake is most important since it contains 17.3 gram of protein which is 34.60% of the daily recommended value for the body.
9. Control Weight
To Control body weight certain carbohydrates must be eliminated or avoided, but including plant-based carbohydrates is an integral part of weight loss. Adzuki beans are one of the plant-based vegetables which contains 56.97 gm. of carbohydrates which is 43.82% of the recommended value. Including adzuki beans in our normal diet can help to control our body weight. Carbohydrates in the form of raw as well as cooked vegetables make a huge portion of what we eat on a low-carb fat loss diet since these foods consist of minimal-calorie and plenty of water and fiber which goes undigested.
The effect of diet with vegetable carbohydrates is that they lead people to consume few calories, yet get more nutrition per calorie, and the fiber helps to keep them full. Research shows that greater fiber meals decrease calorie intake in the next meal which will help to control body weight.
How to Eat
- Soups: Adzuki Seeds are used as pulses, cooked whole, or even made into a meal used in soups, confections, or cakes.
- Sekihan: “sekihan” and “azuki-gayu” are made using Adzuki beans during traditional ceremonies and celebrations in Japan.
- Coffee: Adzuki Beans are roasted and utilized as a coffee substitute or eaten candied.
- Flour: Flour is also made from Azuki.
- Confectionary products: Azuki beans are cooked along with a sweetener and made into candied whole beans, sweet soups, as well as several confectionery products.
- White ann: In specialty Japanese bakery products a white seeded azuki is also used to make high-quality white ann.
- Eight Precious Puddings: Azuki beans are cooked along with rice to make a richer food staple and the bean paste is utilized for pastries such as the “Eight Precious Pudding” in China.
- Dessert: The beans are cooked with rice and sweetened along with palm sugar to make a sweet broth served as dessert in Malaysia and Singapore.
- Ice dessert: Beans are the main component in the ice dessert called ‘Ice Kacang’ in Malaysia and Singapore.
- When commonly cooked with rice, their bright red color tinting the rice an attractive pink.
- Azuki bean sprouts can be consumed raw or cooked as vegetables.
- Young pods are also wonderful vegetables, eaten like snow peas.
Other Traditional uses and benefits of Adzuki beans
- To heal constipation, threatened miscarriage, kidney ailments, retained placenta, abscesses, and non-secretion of milk, the Adzuki beans are used in traditional medicine In China.
- Fever is alleviated using the leaves of Adzuki beans.
- The sprouts are mainly used to prevent threatened abortion.
- In Chinese traditional medicine, adzuki beans are supposed to be a warming food that helps support bladder, kidney as well as reproductive function.
Other Facts
- The Flour of Adzuki bean has been utilized for making facial cream as well as shampoos.
Precautions:
- Consuming adzuki Beans for a long time is not advisable it might make people lean and tan, and result in the buildup of dry feces.
- It needs to be avoided by the Yin deficiency along with no damp-heat and by persons bitten by snakes within one hundred days.
References
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915747/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949954/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7294352/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7294352/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627095/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713300/
- https://www.ncbi.nlm.nih.gov/books/NBK559033/
- https://www.elsevier.com/books/encyclopedia-of-food-and-health/caballero/978-0-12-384947-2
- https://www.unicef.org/media/60806/file/SOWC-2019.pdf
- https://www.cambridge.org/core/journals/british-journal-of-nutrition/article
- https://www.nature.com/articles/s43016-020-0083-0
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- https://en.wikipedia.org/wiki/Baked_beans
- https://www.bbcgoodfood.com/glossary/kidney-beans-glossary
- https://en.wikipedia.org/wiki/Kidney_bean
- https://en.wikipedia.org/wiki/Adzuki_bean
- https://www.loveandlemons.com/adzuki-beans-recipe/
- https://www.healthline.com/nutrition/adzuki-beans
- https://food52.com/recipes/10476-simple-seasoned-adzuki-beans
- https://www.webmd.com/diet/health-benefits-of-adzuki-beans
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- https://www.masterclass.com/articles/adzuki-beans-guide#quiz-0
