Azuki beans are softer and juicier than other legumes, making them easier to digest because they are lower in fat. It is a good source of minerals, proteins and B vitamins.
How to use: Soak overnight in cold water. Boil in a ratio of 1: 4 with water for about 30-45 minutes. Combines well with brown rice, green onions, mushrooms and celery. Azuki is also suitable for germination.
Storage: at room temperature, in a dry and cool place.
Nutritional values per 100 g.:
|Energy value (Kcal)||359|
|of which saturated fatty acids (g)||0.1|
|of which sugars (gr.)||0.0|