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Nutrient content per 100 g
Delicious season
Red beans
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Commentary on vegetables
- High in iron, potassium and vitamin B1
- A lot of water-soluble dietary fiber, good for relieving constipation and rough skin
- Grain size is uniform and glossy ones are good.
- The color is dark red and uniform is better
How to boil deliciously
- Wash the red beans with water and put them in plenty of water for a night.
- Transfer the soup stock&Red beans to the saucepan and set it on fire.
- Reduce to low heat when boiling
- Boil while adding water so that the red beans do not come out of the water
- When it reaches the desired hardness, weaken the fire and season
- Boil for a while
Preservation method
- Store in a well-ventilated place because insects are easily attached.
- Add dried chili to get rid of insects
- It is good to seal
- When storing for a long time, store in the refrigerator
recipe
- Koshian
- tsubu an
- Red beans
- Red rice
- Boiled food
- sweet bean paste jelly
- salad
Food composition table
Per 100g edible portion
Red beans(boiled) whole
Waste rate | 0% |
Energy | 146㎉ |
moisture | 63.9g |
Protein | 8.6g |
Lipid | 0.8g |
Carbohydrate | 25.6g |
Sodium | 1㎎ |
Potassium | 430㎎ |
Calcium | 27㎎ |
Magnesium | 43㎎ |
Rin | 95㎎ |
iron | 1.6㎎ |
Zinc | 0.9㎎ |
Copper | 0.3㎎ |
Manganese | 0.44㎎ |
Lodine | – |
Selenium | – |
Chromium | 1㎍ |
Molybdenum | 90㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 4㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.1㎎ |
Vitamin K | 3㎍ |
Vitamin B1 | 0.15㎎ |
Vitamin B2 | 0.04㎎ |
Niacin | 0.5㎎ |
Vitamin B6 | 0.11㎎ |
Vitamin B12 | – |
Folic acid | 23㎍ |
Pantothenic acid | 0.43㎎ |
Biotin | 3.3㎍ |
Vitamin C | – |
Dietary fiber(aggregate amount) | 8.7g |
Quoted from the Japanese food standard composition table 2015 edition