What is the difference between adzuki beans and adzuki beans?

Azuki beans are relatively round, and red adzuki beans are elongated and have smaller grains than adzuki beans. Red beans can cure hunger, but not water to dispel dampness, red beans can be beneficial to water and dampness. Gaomei high red bean barley flour, selected high-quality red adzuki beans, ruddy color, full particles, each one can stand the test of consumers.

At the same time, Gaomei high red bean barley flour has been matured, scientifically proportioned, and brewed and brewed.

1. The shape is different.

The red beans are relatively round, and the red adzuki beans are elongated. The particles are smaller than red beans.

2. The color is different.

The surface of the red bean is dark brownish-red, while the color is purple. Red adzuki beans are red and black, red as vermilion and shining, black as lacquer. It is better to have tight grains, purple color and red color.

3. The texture is different.

Red beans are easy to boil, and even if red beans are boiled after soaking, they will not be rotten for a long time, and they are relatively hard to eat.

4. The efficacy is different.

Red beans can cure hunger, but cannot dispel dampness, and eating too much will cause blood securion. Red adzuki beans are beneficial to water and dampness.

Hello, friends, I personally think that the difference between red beans and red adzuki beans is as follows: Nutrients: Red adzuki beans contain protein, fat, carbohydrates, crude lead, vitamins, calcium, phosphorus, iron, riboflavin and isonine. Red beans contain protein, dietary fiber, saponins, folate, and vitamin A. Red adzuki beans have the effect of facilitating urination and reducing swelling, can measure blood, eliminate visceral fatigue, and are beneficial for patients with heart disease and kidney disease.

Red beans have the effects of dispelling wind and heat, relieving itching and dampness, moisturizing and nourishing the skin. Adzuki beans are flat, and adzuki beans are round. Red adzuki beans are relatively slender compared to adzuki beans, and the particles of adzuki beans are smaller than red beans, which are usually dark red and sometimes brown.

Red beans, on the other hand, are predominantly dark red. That's their biggest difference, thank you.

It is two types of beans in itself, and red adzuki beans are not as big as red beans.

A round grain and a long grain.

The shape of the two is different, the red bean is relatively round, and the red adzuki bean is slender and slightly flattened. Because the color of these two beans is red, but their shapes are not the same, the red beans are relatively far away, and the color of the surface is dark brown-red, while the appearance of the red beans is more slender, and the red beans will become soft after cooking, but the red beans will not become particularly soft no matter how they are cooked, and the red beans look smaller than the red beans.

Characteristics of the red adzuki bean fruit.

It is oblong and slightly flattened, 5-8 mm long and 3-5 mm in diameter. The surface is purplish-red, matte or slightly shiny; a seed umbilicus with a linear protrusion on one side, biased to one end, white, about 2 3 in full length, concave in the middle into a longitudinal groove; There is 1 inconspicuous ridge on the other side. Hard and not easy to break.

Cotyledons 2, milky white. The breath is slight and the taste is slightly sweet.

The epidermis of the red adzuki bean seed coat is 1 row of grating cells, 2 rows of seed umbilicus, and the cells contain light reddish-brown substance, and the bright band is obvious. Sertoli cells in 1 row, dumbbell-shaped, below which are 10 rows of parenchyma cells, and the medial cells are decadent.

Cotyledons contain numerous starch granules and contain fine calcium oxalate cubic crystals and cluster crystals. There is a mons on the outside of the grating cells at the umbilicus site, and a tracheid island on the inner side, elliptical, with a reticular thickening of the cell wall, and a stellate tissue on both sides, and the cells are star-shaped, with large intercellular spaces.

1. Appearance

Red beans, slightly larger, cylindrical, with a dark brown-red surface, are commonly used to make bean paste. Red adzuki beans are smaller, slender in shape, red and black, red as vermilion, black as lacquer, and poisonous.

2. Taste

Red beans become soft when boiled, but red adzuki beans are boiled in a pot after soaking in water, and they feel hard when eaten after cooking.

3. Cooking

Red beans are easy to cook soft, so they are more suitable for porridge cooking; Red adzuki beans, on the other hand, are harder and are generally suitable for soup.

Species distinction

Red adzuki beans and red beans.

There are two red adzuki beans**, the efficacy application is roughly the same, the red adzuki beans are cool, and the medicinal force is excellent; Red beans are slightly more supplemental and more used as food. The two have been mixed.

Red adzuki beans and acacia seeds.

The Tang Dynasty poet Wang Wei has a popular love poem: "Red beans are born in the south, and a few branches are sent in spring. "Lyrical expression of lovesickness, euphemistic and subtle, has become a famous poem recited through the ages.

However, the "red bean" mentioned by Wang Wei refers to the seeds of the leguminous plant "Acacia seed", while the traditional Chinese medicine "red bean" refers to the dried and mature seeds of the leguminous plant red adzuki bean or red bean, also known as "red adzuki bean".

The seeds of the leguminous plant Acacia seed, commonly known as "red bean", are bitter, bitter, flat, and highly poisonous, and should not be mixed with red adzuki beans to avoid poisoning.

Adzuki beans and pigeon peas.

Pigeon pea is a mixture of red adzuki beans, and many areas still use red adzuki beans in medicine, or use pigeon peas in medicine. Pigeon Pea Cajanus Cajan (Linn.)） millsp.

It is a leguminous plant, also known as red adzuki bean, tree bean, Guanyin bean (Fujian), big pigeon bean (Guangxi), and trifolium bean (Yunnan).

The seeds are slightly flattened, round-like, long, wide, the new plant can be as large as soybeans, the seed coat is yellow-brown to reddish-brown, the seed umbilicus is white, the middle and longitudinal depression is groove-like, and there is often a dark brown spot at the junction between one end and the seed coat. Cotyledons are both hypertrophied. The seeds are used in southern Fujian according to the same red adzuki beans, which have the functions of detoxification and swelling, the main treatment of chickenpox, carbuncle sores, decoction or mashing external application.

Red adzuki beans are not the same as red beans.

Differences: 1. The shape is different.

Red adzuki beans are elongated and have smaller particles than red beans; The red bean is cylindrical in shape and has a dark brownish-red surface.

2. The taste is different.

Red adzuki beans have a hard texture and are not easy to cook, while red beans are easy to boil.

3. The efficacy is different.

Red adzuki beans are sweet, sour and flat, return to the heart, spleen and small intestine meridians, and have the functions of strengthening the spleen and invigorating qi, diluting water and dehumidifying, detoxifying and draining pus. It can tonify the spleen, good sex and benefit water, and is a good nourishing food therapy product, which has a very good effect on spleen deficiency and dampness, water swelling, and limb sleepiness.

Red beans have a pungent taste, bitter, flat, poisonous, enter the heart and lung meridians, have the function of clearing heat and detoxifying, expectorant and insecticidal, suitable for sores and carbuncles, swelling and pain, mumps, etc.

4. The approach is different.

Red beans, also known as acacia beans, are relatively large in size, and are most commonly used to make delicious red bean paste syrup.

The red adzuki bean is relatively small in size, and it is most suitable for making soup or porridge to eat, with diuretic and edema effects, which is very suitable for pregnant women.

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Hello, the main differences between red adzuki beans and red beans are as follows: 1. Nutrients, red adzuki beans contain protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, thiamine, riboflavin and isonine; Red beans contain protein, dietary fiber, saponins, folate, and vitamin A. 2. Efficacy and function, red adzuki bean has the effect of laxative, diuretic and swelling, can clear blood, eliminate visceral fatigue, is more beneficial to patients with heart disease and kidney disease, and has a certain effect on elderly obese people; Red adzuki beans have the effects of dispelling wind and heat, relieving dampness and itching, moisturizing and nourishing the skin; 3. Appearance, red adzuki beans are flat, and red beans are round; Compared with red beans, red adzuki beans are relatively elongated, and the particles of red adzuki beans are smaller than those of red beans; Adzuki beans are usually dark red, sometimes brown, black, or straw yellow, while adzuki beans are mainly dark red; 4. How to eat, red adzuki beans can be used in medicine.

Red adzuki beans have a hard texture, are difficult to cook, suitable for cooking soup, can also be used as stuffing, snacks, suitable for eating, suitable for seasoning with an appropriate amount of sugar, and it is not easy to put salt otherwise it is not conducive to the discharge of water; Red beans can only be eaten as food, not medicine, small bean sprouts can be used, can be cooked like mung beans, can also be eaten with salt or roasted as a snack, because the red beans are soft, they will become viscous after a long cooking time, and after drying, they can be cooked porridge with rice, or they can be ground into flour and made into various pastries. I hope mine can help you and have a great day

1. Different varietiesRed adzuki bean, also known as rice bean, rice bean, is an annual herbaceous plant of the butterfly flower family, the stem is slender, the length is more than one meter, and the leaves are ovate or lanceolate, the flowers are yellow, and the red bean is also called red bean, red bean town pants slippery, belongs to the annual erect or winding herb, the plant height is about 90 cm, and the leaves are ovate.

2. The shape is different

The fruit of the adzuki bean is ripe in the summer and autumn of each year, and the pod is linear and cylindrical, about 10 cm long, and the fruit is oblong and dark red, brown or black in color, while the fruit of the red bean is ripe in autumn, the pod is cylindrical, and the fruit is dark red.

3. The taste is differentThe texture of red adzuki beans is relatively hard, and it cannot be easily boiled soft and rotten, and it is often used to make porridge or soup, while the texture of red beans is soft, and it is easy to soften and rot during the boiling process, which is more pure rock suitable for making desserts or sweet soups.

The difference between adzuki beans and adzuki beans is that they have different shapes, different tastes, and different ways to eat.

1. The shape is different

The appearance of red beans and red adzuki beans is very similar, and it is difficult to distinguish if you don't look carefully, but in fact, red beans should be shorter and fatter, rounded, and the whole letter is oval. Red adzuki beans, on the other hand, are slender and cylindrical, making it easy to distinguish between the two.

2. The taste is different

After the red oak beans and red adzuki beans are cooked, the red beans taste softer, denser, easier to burst, and will also exude the fragrance of the beans. The texture of red adzuki beans is relatively hard, not easy to burst, and not as easy to cook as red beans, even if it is soaked for a period of time in advance, it is difficult to boil and burst, and after cooking, it is also in a distinct state for each grain.

3. Different ways to eat

Red adzuki beans and red beans are also eaten differently, and red adzuki beans are generally used to make soup or porridge. Red beans can not only be used to make soup and porridge, but also can be used to make bean paste and red bean cakes. Because there is more sugar in red beans, it can make the dessert more delicious.

Growing up environment

Red beans like to grow in open and sunny places, grow fast, like sunlight, and have a strong ability to resist wind. During the growing period, it does not have high requirements for the soil, is resistant to barrenness and drought, and is suitable for growing in an environment of 23-30. It has a great taste and is often used by people to make a variety of foods.

Red adzuki beans are widely cultivated in our country, annual herbs, alias red beans, red beans, red beans, temperature-loving, waterlogging tolerant, fertilizer-loving, drought-resistant, and the root growth ability is developed, but the ability to enter the soil is not strong, suitable for loosening.

Summary. First of all, the ingredients are different, red adzuki beans contain fat, carbohydrates, crude fiber, calcium, phosphorus, iron, etc., while red beans contain protein, dietary fiber, folic acid, vitamin A, etc.

First of all, the ingredients are different, red adzuki beans contain fat, carbohydrates, crude fiber, calcium, trace phosphorus, iron, etc., while red beans contain protein, dietary fiber, folic acid, vitamin A, etc.

Secondly, the red beans are relatively round, and the red adzuki beans are slender and slightly flattened.

Red beans are suitable for making delicious red bean paste syrup, and red adzuki beans are suitable for making soup or porridge, which has the effect of diuresis and edema.

The differences between adzuki beans and adzuki beans are as follows: different appearances, different usages, and different tastes.

1. The shape is different

The adzuki bean is relatively long, slightly flattened, and it has smaller grains. The red bean is cylindrical in shape, and it is larger than the red adzuki bean, and the color of the two is dark brown-red, so there is no difference.

2. The usage is different

Red adzuki beans are often used to cook porridge or soup, make stuffing, make snacks, red beans are used to make delicious red bean paste syrup, such as red bean paste, red bean lily syrup, red bean lotus seed syrup, etc.

3. The taste is different

Red beans become soft when cooked, and they taste softer and glutinous, but even if red beans are soaked and then cooked, they are not boiled and taste hard.

How to choose red beans:

1. Choose according to the color

The color of high-quality red beans is positive red, which will not be particularly bright and will not be dull and dull; Most of the red beans that look very bright in color have been treated in a special way.

2. Choose according to taste

Fresh red beans smell like bey, while red beans that have been stored for a longer time do not have this taste, and if the red beans are already moldy, they will smell moldy.

3. Observe whether there are insect eyes

The surface of the red bean is smooth and without flaws, if He Hewan buys the red bean, he finds that the surface of the red bean has insect eyes, then do not buy it.