Adzuki bean or azuki, red soybean
We will have to put our minds on the Himalayas to know the origins of this legume with incredible properties. It expanded in Korea and China until reaching Japan where today it is the second most popular legume, which is why they call it red soybean.
Let's analyze the Adzuki bean
If we closely analyze this wonder of nature, we find a small seed from the legume family, with a characteristic reddish color. It has a very soft texture and a very pleasant flavor which makes it a perfect friend for the kitchen. In countries like Japan and India it is widely used for baking. It contains very high levels of proteins, carbohydrates and group B vitamins. We also find large doses of magnesium, manganese, potassium, phosphorus and even iron. Another fact that makes Adzuki a very beneficial legume is its low fat content, much lower than the beans that we usually consume.
Properties of the azuki bean
This little seed has big benefits. It helps us control cholesterol, strengthens our immune system and even helps us improve our sleep and well-being thanks to the wide range of group B vitamins (Melatonins and methionine) that also favor our muscles. Its use is highly recommended in weight loss diets due to its low fat content and it is also a perfect complement to vegetarian diets as a substitute for meat.
Doraemon knows them very well
As a curious fact for our children, we can tell them that authentic dorayakis are not cake and chocolate sweets as many supermarket chains sell us. But a bun filled with previously candied Adzuki red beans.
