The difference between adzuki beans and adzuki beans, what is the difference between adzuki beans an

1. Different varieties: red 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. Different shapes:

Red adzuki beans ripen in summer and autumn and have oblong and small grains, while red beans ripen in autumn and have larger grains. 3. Different taste: red adzuki beans have a hard texture, and red beans are easy to boil.

1. Different varieties

Red 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, belongs to the annual erect or winding herb, the plant height is about 90 cm, and the leaves are ovate.

2. Different shapes:

The fruit of the adzuki bean ripens in the summer and autumn of each year, and the pod is linear-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 dark red.

3. The taste is different

The texture of red adzuki beans is relatively hard, and it cannot be easily boiled and boiled, and 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.

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 differences are as follows:

1. Appearance. Red beans, slightly larger, cylindrical, with a dark brown-red core on the 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 ruler digging: "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 and adzuki beans have different shapes. Red beans are also called acacia beans, which are relatively round and large in appearance, and red adzuki beans are slender and smaller, longer than red beans. In addition, there is a difference in color, although they are all dark red, but if you look closely, you will find that the color of the red bean is lighter than that of the red adzuki bean.

Red beans and red beans are eaten in different ways, red beans are generally used to make red bean paste, dough, and can also grind red beans into powder, and then make various pastries, easy to soften, so they are often used to make porridge. Red adzuki beans are relatively hard and suitable for soup.

Red adzuki beans are peaceful in nature, reasonable consumption can increase appetite, promote gastrointestinal digestion, strengthen the spleen and stomach, antibacterial and anti-inflammatory effects. The red bean is flat and cool, rich in sugar, protein and fat, which can promote cardiovascular activation and have the effect of moisturizing and nourishing the skin.

Red beans and adzuki beans have different tastes, and those who eat these two foods regularly can be distinguished from the taste. Red beans are easy to cook soft, and when fully cooked, they become soft and tend to become sticky. Red adzuki beans, on the other hand, are harder to cook and are difficult to cook.

Soak it in water in advance before cooking it every time to make it more chewy.

Red adzuki bean is a legume cowpea plant, planted by sowing, with darker color, flatter shape, hard texture, with dampness and swelling, diuretic and laxative effects; Red beans are leguminous acacia plants, planted by transplanting, bright color, round shape, soft texture, can ** sore throat, cough and phlegm and other symptoms.

Red adzuki beans. Adzuki beans and adzuki beans are similar and can be easily confused. Among the differences between adzuki beans and adzuki beans, the first and foremost is the difference in type.

Red adzuki beans, also known as red beans, rice beans, and kidney beans, are leguminous cowpea plants; Red beans, also known as acacia seeds, acacia beans, and beauty beans, are plants of the genus Acacia in the legume family.

Adzuki beans and adzuki beans are grown in different regions. Adzuki bean is drought and waterlogg-tolerant, can grow in fertile or barren land, and has strong adaptability to the environment, mainly distributed in Central China, East China and Northeast China; Red beans are suitable for growing in loose and breathable sandy soil, mainly distributed in Sichuan, Hubei, Guangxi and other places, and the planting range is not as extensive as red adzuki beans.

Red adzuki beans are generally planted by sowing seeds, sowing from March to April every year, flowering around July, and fruiting around September; Azuki beans are generally planted by transplanting, and are planted around March, bloom around May, and bear fruit between September and October.

Red beans. In terms of appearance, the red adzuki bean is darker in color, dark red or dark purple, its shape is flattened, the whole is more slender, and the size is smaller; The color of the red bean is relatively bright, bright red or jujube red, its shape is rounder, the whole is fuller, and the size is relatively large.

In terms of taste, there are also differences between adzuki beans and adzuki beans. Red beans are hard, not easy to chew and not easy to cook, and are generally used to make bean paste and various pastries; Red beans are softer, easier to grind into sand, and have a better taste than red adzuki beans, and are generally used to cook porridge and soup.

Red adzuki beans. In terms of efficacy, red adzuki beans can dispel dampness and reduce swelling, diuretic and laxative, reduce blood lipids, detoxify and nourish the skin. Red beans can have a sore throat, cough and phlegm, and lack of energy, and also have a good effect on nourishing blood and beauty, and nourishing the lungs.

Red adzuki beans mainly contain fat, protein, carbohydrates, crude fiber and other elements, regular consumption can have laxative, diuretic and swelling effects, the shape of the oblate and thin early growth state, the particles are small, can be eaten or used in medicine, red beans contain protein, dietary fiber, folic acid and other elements, the shape is round, can only be eaten.

Adzuki beans contain fat, protein, carbohydrates, crude fiber, iron, phosphorus, and calcium, while adzuki beans contain protein, dietary fiber, folic acid, vitamins, saponins and other nutrients.

Red adzuki beans are often eaten with laxative, liliang jujube urine and swelling effect, can clear blood, eliminate visceral fatigue, suitable for patients with heart disease and kidney disease, for the elderly also have the effect of promoting **, red beans have the effect of dispelling wind and clearing heat, dampness and itching, moisturizing the lungs and nourishing the skin.

Adzuki beans are oblate and elongated, with small grains, usually dark red in appearance, a few are brown, black or grass yellow, and red beans are round and dark red in the skin.

Red adzuki beans have higher medicinal value, can be used in medicine, and have high edible value, can be used to boil oak and reed soup, make traps and snacks, red beans can only be used for daily consumption, no medicinal value, can be boiled porridge or made into cakes and eaten daily.