Adzuki Beans Benefits (According to Ayurveda)

CLINICAL AYURVEDIC REVIEW

These small, red beans are powerhouses of nutrition and bursting with zinc, magnesium, iron and potassium. Their high iron content replenishes the blood for those with iron deficiency anaemia. Adzuki beef stew is especially blood building for women after menstruation. Their slightly yang nature confers strength and builds energy, supporting efficient function of the kidney and reproductive system. While many beans cool your metabolism, Adzuki is more neutral, leaving a pleasant warm feeling in your gut.

High fiber cleanses the small intestine of toxicity as it leads to bulkier stools and a more satisfying elimination the next morning. The high fiber also reduces cholesterol. Meanwhile, adzuki is slightly diuretic, flushing and cleansing the urinary tract and kidneys of toxic heat. They also assist in clearing blood stagnation and reducing swelling.

Beans contain saponins in order to protect themselves from insects. However, these saponins inhibit protein digestion, resulting in stagnation and production of gas in the bowels - a whole lot of discomfort. The good news is that Adzuki beans are less "musical" as compared to other kinds of beans, so you can consume them safely without fear of public embarassment! Individuals who are blessed with a robust digestive system should be able to digest beans without gas formation.

About Adzuki Beans

Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan, second only to the soybean in terms of consumption and popularity.

Buying & Preparation

Adzuki beans can be purchased dried, canned, powdered or in form of a paste. Traditional Ayurveda does not recommend consumption of canned foods. However, canned Adzuki beans are lighter on the system and easier to digest. Sprouted beans are even better in terms of ease in digestion.

Cooking Adzuki Beans

Adzuki beans take less time to cook than other beans. However, the best way to cook dried Adzuki beans is by way of soaking them overnight. Drain the water, rinse the beans and add fresh water for cooking. Place on the stove and bring to a boil in a pot with a lid. Once boiling, reduce the heat to a simmer, keeping the lid slightly open. You can add a pinch of baking soda to soften the beans. Click here for more cooking tips.



Adzuki beans have a sweet, nutty flavor that makes them a popular ingredient in Asian dessert recipes. A common preparation is to boil Adzuki beans with sugar and mash them into a soft red bean paste, used as a filling in many desserts or pureed with coconut milk in adzuki ice-cream. Adzuki beans may also be fermented or sprouted for more savory preparations, and are often paired with seaweed (kombu) and fish in soups. The powder may be mixed into sticky rice preparations garnished with black sesame seeds.

• SERVING SIZE: 1/4 c
• FAMILY: Fabaceae
• SPECIES: Vigna angularis
• EAT IN: SPRING, SUMMER