Organic Wheat Whole Grain for Sprouting (1KG)
Adzuki beans are commonly used in the cuisines of Japan, China, and Korea, but you can use them for both Asian recipes and as substitutes for other beans in your favorite western dishes. They are high in protein and lower in calories than many other beans, including black beans, kidney beans, pinto beans, white beans, and garbanzo beans.
These are 100% organic raw chickpeas from China. They are featured extensively in the Macrobiotic diet and Japanese food. Soak them in water for 1 to 2 hours before cooking for the best results.
Health Benefits of Adzuki Beans
Like most beans, adzuki beans are loaded with fiber, protein, complex carbs and beneficial plant compounds.
A 3.5-ounce (100-gram) portion contains :
- Calories: 128
- Protein: 7.5 grams
- Fat: Less than 1 gram
- Carbs: 25 grams
- Fiber: 7.3 grams
- Folate: 30% of the daily value (DV)
- Manganese: 29% of the DV
- Phosphorus: 17% of the DV
- Potassium: 15% of the DV
- Copper: 15% of the DV
- Magnesium: 13% of the DV
- Zinc: 12% of the DV
- Iron: 11% of the DV
- Thiamin: 8% of the DV
- Vitamin B6: 5%
- Riboflavin: 4% of the DV
- Niacin: 4% of the DV
- Pantothenic acid: 4% of the DV
- Selenium: 2% of the DV
Adzuki beans also provide good amounts of antioxidants, which are beneficial plant compounds that can protect your body against aging and diseases.
Studies show that adzuki beans may contain up to 29 different types of antioxidants, making them one of the most antioxidant-rich foods available .
However, like all beans, adzuki beans also harbor antinutrients, which reduce your body’s ability to absorb minerals from the beans.
Soaking, sprouting and fermenting the beans prior to eating them are three good ways to reduce antinutrient levels and make the beans easier to digest.
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