For millennia, the Adzukibohne cultivated in Japan, China and Korea. It is closely related to other beans such as the mung bean. More recently, it is also grown in South America, the southern United States, some African countries and New Zealand. In Japan, the adzuki bean is the second most important legume after soybean. Depending on the cultivation intensity, yields of between 4 and 30 dt / ha are achieved.
Most annual plants reach a height of 20 to 90 cm. In the legumes grow about pea-sized, dark red seeds. From the also red kidney beans they differ by their form as well as by a typical white line.
Mainly used are the ripe seeds. The green pods are freshly processed into vegetables and salads. Some of the plants are also used as green fodder and fertilizer.
The dry adzuki beans have a sweetish-nutty flavor and are processed and utilized in various ways: they are stored in canned or dried beans. One part is ground and the flour is processed into soups and pastries, jams, sweets and sweet drinks. In Japan, adzuki beans are used to make a sweet bean paste (Anko). The bean sprouts enter the market as Aduki. Popular desserts are the soup Shiruko and the Yokan sweets made from ground adzuki beans, sugar and agar agar. In China, sweet bean paste is wrapped in flat bread or processed into an adzuki cake with syrup.
Legumes are much more important in Asian cuisine than in Western ones. The Adzukibohne came first as part of the macrobiotic diet in the West. In dried form Adzuki beans are available today in Asian and organic food stores.
In addition, the adzuki bean is used as feed for cockatiels and was also processed in a Japanese shower gel.
Adzuki beans are more digestible than European kidney beans. With a protein content of 20 to 21 percent, they are among the most protein-rich vegetables and provide the body with all the essential amino acids, vitamins B1 and B2 as well as iron, potassium and calcium. Their fiber promotes digestion, relieves the intestines and helps to lower cholesterol levels. Adzuki beans are also believed to have antioxidant properties. A phytoestrogen should also have preventive effects against breast cancer.
The adzuki bean has great importance in Traditional Chinese Medicine (TCM). Due to its diuretic effect, it is used primarily for kidney and bladder problems, but also for tumors of all kinds, overweight and obstetrics. Since anxiety is associated with the kidney in TCM, the adzuki bean is also known as mutton bean. Another effect is the elimination of heat, which is why you treated with the Adzukibohne inflammation. According to TCM, the adzuki bean combines cooling and draining effects and therefore counteracts damp heat. After all, the adzuki bean benefits breastfeeding mothers as it promotes circulation and milk production and prevents breast inflammation (mastitis).
|nutritional information||Quantity per 100 grams|
|Calories 329||Fat content 0.5 g|
|Cholesterol 0 mg||Sodium 5 mg|
|Potassium 1.254 mg||Carbohydrates 63 g|
|Fiber 13 g||Protein 20 g|
Of all bean types, the adzuki bean has the highest protein content and the lowest fat content. In addition to important minerals and trace elements, containing 1, 254 mg per 100 grams, a particularly high concentration of potassium.
100 grams of adzuki beans also contain:
Allergic reactions to legumes are common, but may be very variable. While the peanut may cause even the most severe reactions, reactions to beans, lentils and peas - and thus to the adzuki beans - are rare. They occur, if at all, in weak, clinically irrelevant intensities. Interesting in this context is the observation that legume allergies may also be caused by pollen sensitization, especially against grass pollen. The reason for this is the occurrence of allergenic proteins in different species.
People with histamine intolerance are generally discouraged from eating legumes. Here it is to be examined whether the Adzukibohne triggers intolerance symptoms.
Adzuki beans are usually dried commercially available. When stored cool and dry, they are durable for years. It is also possible to produce sprouts by germination. Adzuki sprouts must be blanched for about 5 minutes before consumption, as they contain a poison when raw.
From adzuki beans are usually casseroles and stews, but also desserts prepared. Due to their sweet taste, the beans go well with hearty vegetable dishes. Before cooking, they are soaked in cold water for 8 to 12 hours (preferably overnight). The soaking water is no longer used. The beans are put on with plenty of fresh water and cooked on a low flame. The cooking time is 40 minutes and can be higher with strongly calcareous water.
Only towards the end of the cooking time salt and other spices are added. The cooking process must not be interrupted. It is also possible to move the entire cooking process of the Adzuki beans to the day before and to keep them in the refrigerator until the actual preparation of the particular dish.
The recommended amount as a side dish for two is 100 grams of adzuki beans.
The simplest dish with adzuki beans is the one-to-one mix with rice known from macrobiotics - an easily digestible and fortifying dish. For this rice and Adzuki beans are cooked for about two hours on a very low heat and then seasoned.
For vegetable stews, the corresponding vegetables are added to the cooking process of the adzuki beans, depending on the cooking time. Seasoning is always at the end. Stews of pumpkin are popular, but there are no limits to experimentation.
For the sweet spread (Anko), let 200 grams of adzuki beans cook for about 90 minutes on the tiniest flame and add cooked chestnuts and cane sugar 10 minutes before the end of the cooking time. Then it is seasoned with orange peel and salt.
For sesame balls, a dough is made from rice and tapioca flour. Small pieces are filled with sweet bean paste, rolled into small balls and rolled in white sesame seeds. Then fry the balls in hot oil. Tags: