Super source
Energy
272 kcal · 14% DV target
A staple of East Asian confectionery, these small, reddish-brown legumes are prized for their naturally sweet profile and ability to maintain their shape during cooking.
Adzuki beans are a significant source of resistant starch, a type of carbohydrate that bypasses the small intestine to feed beneficial gut bacteria, supporting metabolic health.
Clinical research suggests that regular consumption of adzuki beans may help modulate post-meal blood glucose levels more effectively than some other common legumes due to their specific alpha-glucosidase inhibitors (compounds that slow carbohydrate digestion).
Compared to many other beans, adzuki varieties contain higher concentrations of proanthocyanidins (plant-based antioxidants), which have been studied for their potential to reduce oxidative stress in vascular tissues.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
272 kcal · 14% DV target
19.9 g · 40% DV target
50.1 g · 18% DV target
11.1 g · 40% DV target
0.45 mg · 38% DV target
0.22 mg · 17% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Applies to dried beans; keep in an airtight container.
Applies to cooked beans.
Legumes fix nitrogen in the soil, reducing the need for synthetic fertilisers.
In Japan, adzuki beans are traditionally cooked with rice to make 'sekihan' (red rice), a dish served to celebrate birthdays and weddings because the red colour is thought to symbolise good fortune.