Red beans(小豆)あずき

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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

  1. Wash the red beans with water and put them in plenty of water for a night.
  2. Transfer the soup stock&Red beans to the saucepan and set it on fire.
  3. Reduce to low heat when boiling
  4. Boil while adding water so that the red beans do not come out of the water
  5. When it reaches the desired hardness, weaken the fire and season
  6. 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 rate0%
Energy146㎉
moisture63.9g
Protein8.6g
Lipid0.8g
Carbohydrate25.6g
Sodium1㎎
Potassium430㎎
Calcium27㎎
Magnesium43㎎
Rin95㎎
iron1.6㎎
Zinc0.9㎎
Copper0.3㎎
Manganese0.44㎎
Lodine
Selenium
Chromium1㎍
Molybdenum90㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)4㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K3㎍
Vitamin B10.15㎎
Vitamin B20.04㎎
Niacin0.5㎎
Vitamin B60.11㎎
Vitamin B12
Folic acid23㎍
Pantothenic acid0.43㎎
Biotin3.3㎍
Vitamin C
Dietary fiber(aggregate amount)8.7g

Quoted from the Japanese food standard composition table 2015 edition