What is the difference between adzuki beans and adzuki beans?

The difference between adzuki beans and adzuki beans is:1. The taste is different.

The red beans are hard and can not be stewed, and they are suitable for appropriate sugar seasonings, but they are not suitable for adding salt, otherwise the water will not be discharged. Red beans are softer, very easy to sand, and have a fine flavor. From the perspective of pure taste, red beans are indeed more suitable for consumption.

It can be seen that the difference between adzuki beans and adzuki beans is still very large.

2. Different morphological characteristics.

Many people will confuse red beans and red beans together, but at least they are relatively slender, belonging to the slender dark red, or black or brown, there will be beany smell after chewing, the particles are relatively full and the color is red, the dark red adzuki beans are the best, and the red beans are oval, the color is dark red or bright red, more shiny and the seed coat is crisp.

3. The color is different.

The surface of the adzuki bean is dark red, and the red is black. The surface of red beans is brownish-red, which is lighter than the color of red adzuki beans.

4. **Different.

Due to its small particles, low yield, and strong efficacy, red adzuki beans are more expensive in the market than red beans.

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.

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.

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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 beans, also known as rice beans, are annual herbaceous plants, while red beans, also known as red beans, belong to erect or winding herbs.

2. The flowering period is differentAdzuki beans: Flowering from May to August.

Red beans: Flowering from March to June, fruiting from September to October.

3. Different habitsRed adzuki beans: Red adzuki beans have weak growth at the seedling stage, which is susceptible to weeds and is not conducive to growth. Timely cultivation should be carried out to eliminate weeds in the field, and at the same time, it can also achieve the effect of loosening the soil, increasing ground temperature, regulating soil moisture, nutrients and aeration, promoting the growth of roots and aboveground parts, and enhancing its ability to share nitrogen.

Red beans: Red beans are warm-loving, light-loving, and waterlogging-resistant. The whole growth period needs more than 10, the effective accumulated temperature is 20-25, and the germination begins to emerge at 8-12 or more.

The difference between adzuki beans and adzuki beans is:

1. From the outside**.

Red beans are large in size, mostly cylindrical, and dark brown-red; Adzuki beans are mostly oval-shaped, slender, smooth and shiny.

2. Hardness.

Due to the low hardness of red beans, they become powdery and glutinous after cooking, exuding a unique bean aroma, which can be made into red bean rice, red bean paste, red bean puree, etc. The hardness of red adzuki beans is higher, even if it is cooked after soaking in water for a long time, it is still very complete, it is not easy to rot when boiling, and the soup is thinner.

3. Efficacy.

Red beans are generally used for daily consumption, which helps to nourish the blood, and red adzuki beans have a stronger effect and are very suitable for medicine. Traditional Chinese medicine believes that red adzuki beans are flat in nature, sweet and sour in taste, can relieve dampness and swelling, clear heat and reduce yellowness, detoxification and pus.

Botanical culture. Legend has it that in the Han Dynasty, there was a man in Minyue who was forcibly conquered and his wife was looking forward to returning all day long. Later, the same person returned, but his husband did not return, and his wife thought more earnestly, standing under the tree at the crossing in front of the village all day long, looking forward to the twilight, crying and breaking the soft intestines, crying blood and dying. The pods suddenly bear on the tree, its seeds are half red and half black, crystal bright, people regard the blood and tears of the wife and wife as condensation, called "red bean", also called "acacia seed".

The above content reference: Encyclopedia - Acacia sub.

Encyclopedia - Red adzuki beans.

There are many people in life who can't distinguish between red beans and red beans, because these two kinds of beans are dark red, but we must know that red beans and red beans have obvious differences, in terms of shape, red beans are flat, and red beans are round, and the effect and taste are not the same, the following is to distinguish it in detail.

Red beans are also known as acacia beans, which are relatively large in size, and the most commonly eaten ones we eat are used to make delicious red front bean paste syrup. The size of red adzuki beans is relatively small, and it is most suitable for making soup or porridge to eat, which has a good diuretic effect and eliminates edema, which is very suitable for pregnant women. It can be seen that there is still a big difference between red adzuki beans and red beans.

Red adzuki beans are suitable for porridge, stuffing, and snacks. Cooking porridge with red adzuki beans and japonica rice not only improves water and swelling, but also strengthens the spleen and stomach. The red adzuki bean winter melon syrup is a healthy sweet soup for children, which has the effect of driving away heat and strengthening the spleen.

Red adzuki beans are hard to boil and difficult to cook, so if you want to cook them with japonica rice, you should boil them before adding japonica rice. In addition, red adzuki beans are suitable for seasoning with a moderate amount of sugar, but it is not recommended to add salt, because otherwise it will not be conducive to the discharge of water.

Whereas, red beans are relatively round, and after cooking, the red beans will become soft. Red bean is a deciduous tree. Aliases:

Peacock beans, acacia beans, large red lentils, acacia ge. The five flavors of red beans are sweet and sour, sweet and sour and yin, so they can replenish yin and blood. It has the effect of dispelling wind and heat, relieving itching and dampness, moisturizing and nourishing the skin.

Although red adzuki beans and red beans look different, they are the same species, they belong to the leguminous family, and their properties and nutrients are also similar, but the efficacy of red adzuki beans is stronger, so red adzuki beans are used in traditional Chinese medicine, and red beans are only for general consumption.

I believe that through the above introduction, we also have a good understanding of the difference between red beans and red beans, in fact, these two kinds of beans are also very well distinguished, our careful observation can also be very regretful type of good distinction, the nutrition of red beans is higher than that of red beans, it is more suitable for porridge, and the taste of the food made is also more guessable to be beautiful.

The difference between adzuki beans and adzuki beans is that they have different varieties, different shapes, and different tastes.

1. Different varietiesRed adzuki beans, also known as rice beans, are annual herbaceous plants, while red beans, also known as red beans, belong to erect or winding herbs. The stem is slender, more than one meter long, and the leaves are ovate or lanceolate, and the flowers are yellow.

The red bean, also known as the red bean, is about 90 centimeters tall and the leaves are ovate.

2. The shape is different. The fruit of the adzuki bean ripens 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 ripens in autumn, and the pod is cylindrical and the fruit is dark red.

3. The taste is different. The texture of red beans is relatively hard and cannot be easily boiled and cooked, so 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 suitable for making desserts or sweet soups.

Nutrition and efficacy of adzuki beans and adzuki beans.

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, and has a long-term diet for thin people, which has a certain effect on the elderly obese people. Red adzuki beans have the effects of dispelling wind and heat, relieving dampness and itching, moisturizing and nourishing the skin;

The difference between red beans and adzuki beans is: different shapes, different colors, different effects, and different tastes.

First, the shape is different.

1. Red beans: Red beans are oval in shape and relatively large in size.

2. Red adzuki beans: Red adzuki beans are flat, similar to cylindrical shape, elongated, and small in size.

Second, the color is different.

1. Red beans: The color of red beans is more vivid than that of red adzuki beans.

2. Red adzuki beans: The red color of red adzuki beans is black and red, which is darker than red beans.

Third, the efficacy is different.

1. Red beans: beneficial to water and swelling, detoxification and sore-healing.

2. Red adzuki beans: It has the effect of blood replenishment, spleen and dampness, water dilution and swelling.

Fourth, the taste is different.

1. Red beans: Red beans are easy to cook, and red beans will be viscous when cooked.

2. Red adzuki beans: red adzuki beans are not easy to cook, red adzuki beans are hard in texture and difficult to cook, if you want to cook them with japonica rice, you should first boil the red adzuki beans before adding japonica rice.

The above content refers to the encyclopedia - red adzuki beans.

The above content refers to the encyclopedia - red beans.