Description
The red bean behind 'anko', the soul of Japanese sweets. For celebrations, 'sekihan' rice coloured with azuki is cooked.
小豆
あずき
azuki
Azuki bean
- Autumn
Did you know?
Its red colour was believed to ward off evil, which explains its place in festive dishes.
Famous produce
- Tokachi (Hokkaido), main producer
- Tanba dainagon (Kyoto and Hyogo)
In the kitchen
- anko
- sekihan
- ohagi
- zenzai
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
304 kcal
- Protein 35%
- Fat 7%
- Carbohydrate 58%
| Energy | 304 kcal |
|---|---|
| Water | 14.2 g |
| Protein | 20.8 g |
| Fat | 2 g |
| Carbohydrate | 59.6 g |
| Dietary fibre | 24.8 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 1,300 mg |
| Calcium | 70 mg |
| Magnesium | 130 mg |
| Iron | 5.5 mg |
| Zinc | 2.4 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 1 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.1 mg |
| Vitamin K | 8 µg |
| Vitamin B1 | 0.46 mg |
| Vitamin B2 | 0.16 mg |
| Vitamin B12 | 0 µg |
| Folate | 130 µg |
| Vitamin C | 2 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04001 · Tr = trace · — = no data
