Know what’s on your plate
Adzuki beans
Calories & nutrition facts
mature seeds, raw
Nutrition facts
Per 100 g% DV- Calories 329 kcal —
- Protein 20 g 40%
- Carbohydrate 50 g 18%
- Fat 0.5 g 1%
- Saturated fat 0.2 g 1%
- Fibre 13 g 45%
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.46 mg 38%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 2.6 mg 16%
- Pantothenic acid (B5) 1.5 mg 29%
- Vitamin B6 0.35 mg 21%
- Folate (B9) 622 µg 156%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 66 mg 5%
- Iron 5 mg 28%
- Magnesium 127 mg 30%
- Phosphorus 381 mg 30%
- Potassium 1254 mg 27%
- Zinc 5 mg 46%
- Copper 1.1 mg 122%
- Manganese 1.7 mg 75%
- Selenium 3.1 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 329 | 20 g | 50 g | 0.5 g |
| 1 × cup | 197 g | 648 | 39 g | 99 g | 1 g |
| 2 × cup | 394 g | 1296 | 78 g | 198 g | 2.1 g |
| ½ × cup | 98.5 g | 324 | 20 g | 49 g | 0.5 g |
| 3 × cup | 591 g | 1944 | 117 g | 297 g | 3.1 g |
| 4 × cup | 788 g | 2593 | 157 g | 396 g | 4.2 g |
Similar foods
- Sweet adzuki beans232 kcal / 100 g
- Adzuki bean yokanbean jelly260 kcal / 100 g
- Aduki beanswhole, dried, raw272 kcal / 100 g
- Red kidney beansmature seeds, raw337 kcal / 100 g
- Kidney beansall types, mature seeds, raw333 kcal / 100 g
- Red beansraw314 kcal / 100 g
- Dried red beanraw310 kcal / 100 g
- Mungo beansmature seeds, raw341 kcal / 100 g
- Pink beansmature seeds, raw343 kcal / 100 g
- Mung beansmature seeds, raw347 kcal / 100 g
Questions about Adzuki beans
Do you need to soak adzuki beans before cooking?
Soaking is optional: they cook relatively quickly without it. If you soak them overnight, drain and rinse them before cooking; this can shorten the simmering time.
How do you cook dried adzuki beans?
Rinse the beans, cover with plenty of fresh water and bring to the boil, then simmer gently until tender, usually about 45–60 minutes if unsoaked. Add acidic ingredients such as tomatoes or vinegar near the end, as they can slow softening.
Can you cook adzuki beans in a pressure cooker?
Yes. Rinse them and cook in fresh water at high pressure for about 15–20 minutes, then let the pressure release naturally; soaked beans may need less time. Don’t fill the cooker more than halfway, as beans expand and foam.
What are adzuki beans used for?
They’re used in savoury dishes such as Japanese sekihan, rice cooked with adzuki beans, and in soups and stews. In East Asian sweets, they’re often cooked with sugar into a smooth or lightly textured red bean paste for buns, cakes and desserts.
How should you store cooked adzuki beans?
Cool them promptly, then keep them in a covered container in the fridge and use within three to four days. For longer storage, freeze in meal-sized portions with a little cooking liquid.
Can you use adzuki beans instead of kidney beans?
Yes, especially in chilli, soups and stews: adzuki beans are smaller and cook to a softer, slightly sweet result. Unlike kidney beans, they don’t require the same prolonged boiling to destroy naturally occurring toxins, though they should still be cooked until tender.
Are adzuki beans nutritious?
They provide 20 g of protein and 13 g of fibre per 100 g. They are also high in zinc, copper, magnesium, manganese and folate.
Are adzuki beans and aduki beans the same?
Yes. Adzuki and aduki are alternative spellings for the same small red bean, also called red bean in some East Asian food contexts.
Source: USDA FoodData Central 173727 · per 100 g · carbohydrate per EU label, fibre excluded
