What is the difference between adzuki beans and adzuki beans?

The differences between adzuki beans and adzuki beans are as follows:1. The shape is differentIn terms of appearance, the color of red beans and red adzuki beans is very close, but the color of red beans is more vivid than that of red adzuki beans; In appearance, red adzuki beans are elongated and have smaller particles than red beans, while red beans are round.

2. The taste is differentThe taste of adzuki beans and adzuki beans is also different. Red adzuki beans are relatively hard and do not get cooked easily. Even after boiling for a long time, it is still in the form of one by one.

Sometimes the adzuki beans are soaked for a while and cooked, and they are still very chewy. Red beans will bloom after cooking, they are easy to rot, they taste glutinous, and they have a unique bean flavor, so many older people like to eat red beans.

3. Different ways to eatRed 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.

4. The role is differentThe effect of red adzuki beans is stronger, so red adzuki beans are mostly used in traditional Chinese medicine, while red beans are only used for general consumption.

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.

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.

Red adzuki beans are an ingredient that is homologous to medicine and food, while red beans are common edible beans. Red adzuki beans and red beans can be distinguished from the aspects of appearance, efficacy, and taste, as follows:

1.Appearance: Red adzuki beans are smaller, more elongated, slightly flattened; The red bean, on the other hand, is larger and rounder.

2.Efficacy: Red adzuki beans and red beans contain protein, dietary fiber, vitamins and other nutrients, which have a tonic effect on the human body.

However, red adzuki beans have medicinal value, diuresis and swelling, spleen and dampness, heat clearing and yellowing, detoxification and pus, accumulation and stasis, etc., and red beans have no medicinal value.

3.Taste: Red adzuki beans have a hard texture and are difficult to cook, so they are suitable for boiling soup with barley, etc., for clearing heat and dissipating dampness. Red beans have a soft taste after cooking, easy to get out of the sand, more suitable for daily consumption, can be made into red bean rice, red bean paste filling, etc.

When you want to use red adzuki beans to achieve medicinal effects, you should pay attention to the identification to avoid confusing the two and affecting the efficacy.

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.

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.

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.