Adzuki bean sprouts are an excel-lent addition to sandwiches, salads and hot dishes, cottage cheese, eggs. They are a rich source of vitamins A, B, C, E, H.
They also contain a large amount of calcium, iron, magnesium, potassium and biotin, zinc and selenium.
Especially recommended for pancreatic and kidney diseases, lower cholesterol, protect against anemia, increase immunity, have a beneficial effect on hair, slimming and rejuvenating.
Bot. syn.: Azukia angularis (Willd.) Ohwi, Dolichos angularis Willd., Phaseolus angularis (Willd.) W.F.Wight.
Azuki is actively used in cooking. Its main properties:
* improves the work of the cardiovascular system.
* removes excess fluid from the body.
* tidies up the motility of the gastrointestinal tract.
* helps to improve blood composition.
Women in Asia consume adzuki beans during lactation, which increases the quantity and quality of milk. It is customary to use flour from the seeds of this bean in cosmetology when creating products for the skin and hair. Interestingly, adzuki is easier to cook than regular beans as it cooks faster.
Due to its low fat content, the product is considered a dietary one. Very often it is prepared as a side dish for meat, or added to salads, snacks and sauces. In the countries of the East, adzuki is often used in the creation of confectionery, creating a red paste from it with a sweetish taste. A drink similar to tea is prepared from green sprouts.