Adzuki beans are small red beans of the Vigna angularis plant. Adzuki beans are popular in Asian cuisine where they are often turned into a sweetened paste and used in desserts.

Health considerations

Adzuki beans are high in fiber and protein, and a source of B vitamins (excepting B12), iron, magnesium, phosphorus, potassium, manganese, copper, and zinc. In diabetic rats and rats with kidney damage, inclusion of adzuki beans in the diet improves kidney function and protects against further damage. Adzuki beans have also been found to reduce oxidative stress and inflammation in rats with high blood pressure.

Keep in mind

Asian desserts containing adzuki beans, recognizable as red bean and red bean paste, are often high in added sugar. 

May be found in

Red bean paste, red bean ice cream, red bean steamed buns, canned, dry


The Journal of Nutritional Biochemistry
Nutrition Data
The Journal of Nutritional Biochemistry 2

Alternative spellings and names

Azuki beans, Aduki beans, Vigna angularis, Red beans

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