The azuki bean ( formerly spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known.
Food features: Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was first cultivated in Korean peninsula and northeast of China before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean.
Place of origin: widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean.
Nutrient: eans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber. Beans are also high in protein, complex carbohydrates and iron.
Dietotherapy function: 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.