Adzuki bean
| Azuki bean | |
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| Azuki beans | |
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| Species: | V. angularis
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| Binomial name | |
| Vigna angularis (Willd.) Ohwi & H. Ohashi
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The azuki bean (from the Japanese アズキ（小豆） (azuki)), also known as adzuki or aduki, is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in Northeast Asia have a uniform red color. However, white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor.
History
Genetic evidence indicates that the azuki bean first became domesticated in East Asia and later crossbred with native species in the Himalayas. The earliest known archaeological evidence of the bean comes from the Awazu-kotei Ruin (Shiga prefecture) of the Japanese mid-Jōmon period of 4000 BC, and later occurs commonly in many Jomon sites of between 4000 BC and 2000 BC in Japan.[1] The analysis of the unearthed beans indicates that it was first cultivated in Japan during the period from 4000 BC to 2000 BC. In China and Korea, specimens from ruins date from 3000 BC to 1000 BC, and these are thought[by whom?] to be cultivated ones.
Names
| Nutritional value per 1 Cup 230 g | |||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,233 kJ (295 kcal) | ||||||||||||||||||||||||||||||||||||||
56.97 g | |||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 16.8 g | ||||||||||||||||||||||||||||||||||||||
0.23 g | |||||||||||||||||||||||||||||||||||||||
17.3 g | |||||||||||||||||||||||||||||||||||||||
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| †Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] | |||||||||||||||||||||||||||||||||||||||
The name azuki is a transliteration of the native Japanese name. Japanese also has a Chinese loanword, shōzu (小豆), which means "small bean", its counterpart "large bean" (大豆, daizu) being the soybean. It is common to write 小豆 in kanji but pronounce it as azuki , an example of ateji.
In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (紅豆; hóngdòu) and chidou (赤豆; chìdòu), both meaning "red bean", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to red bean paste), but in other contexts this usage can cause confusion with other beans that are also red. In normal contexts, "red cowpeas" have been used to refer to this bean.
The Korean name is pat (hangul: 팥), and in Vietnamese it is called đậu đỏ (literally: red bean). In some parts of India, they are referred to as "Red Chori".[4] In Indian Punjab it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as Lal Chavali (लाल चवळी)- literally means 'red cowpea'.
Uses
In East Asian cuisine, the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines. It is also common to add flavoring to the bean paste, such as chestnut.
Red bean paste is used in many Chinese dishes, such as tangyuan, zongzi, mooncakes, baozi and red bean ice. It also serves as a filling in Japanese sweets like anpan, dorayaki, imagawayaki, manjū, monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
In Japan, rice with azuki beans (赤飯; sekihan) is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanattō, and as a popular flavour of ice cream.
On October 20, 2009, Pepsi Japan released an azuki-flavored Pepsi product.[5]
Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo.
In Gujarat, India, they are known as chori.[4]
Nutritional information
Azuki beans are a good source for a variety of minerals, with 1 cup of cooked beans providing 4.6 mg of Iron (~25% RDI[6]), 119.6 mg of magnesium (~30% RDI[7]), 1.223 g of potassium (~25 % AI[8]), 4.0 mg of zinc (~25% RDI[9]) and 278 µg of folic acid (~70% RDI[10]).[11]
See also
References
- ^ http://www.mame.or.jp/library/pdf_z/051/MJ051-06-TK.pdf
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ a b "Indian beans". Seedsofindia.com. Archived from the original on 20 July 2011. Retrieved 2011-08-25.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "Pepsi Azuki". Japan Probe. 2009-09-29. Retrieved 2011-08-25.
- ^ "Dietary Supplement Fact Sheet: Iron". Ods.od.nih.gov. 2007-08-24. Archived from the original on 21 July 2011. Retrieved 2011-08-25.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "Magnesium". Ods.od.nih.gov. 2009-07-13. Archived from the original on 21 July 2011. Retrieved 2011-08-25.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ "Rda Guidelines For Potassium". Livestrong.Com. Retrieved 2011-08-25.
- ^ "Zinc". Ods.od.nih.gov. 2011-06-24. Retrieved 2011-08-25.
- ^ "Dietary Supplement Fact Sheet: Folate". Ods.od.nih.gov. Retrieved 2011-08-25.
- ^ "Adzuki Bean: Health Benefits and Nutrition Information •". Knowingfood.com. Retrieved 2011-08-25.