Compared to other legumes, Azuki beans are softer and juicier, with a sweeter taste. At the same time, it is easier to digest due to its lower fat content. It is a good source of B proteins and vitamins.
Soak overnight in cold water. Boil in a ratio of 1: 4 for about 30-45 minutes or until soft. Combines well with brown rice, green onions, mushrooms and celery. Azuki is also suitable for germination.
STORAGE: In a dry and cool place at room temperature.
NUTRITIONAL VALUES FOR 100 G
|Energy value (Kcal)||359|
|of which saturated fatty acids (g)||0.1|
|of which sugars (g)||0.0|