noun a type of small, red bean commonly used in East Asian cuisine
Adzuki beans are commonly used in Asian cuisine, particularly in sweet red bean paste for desserts.
Adzuki beans are a good source of protein, fiber, and various vitamins and minerals.
Adzuki beans are believed to have various health benefits, such as improving digestion and promoting heart health.
Adzuki beans are a popular crop in East Asia and have been cultivated for centuries.
Adzuki beans are commonly used in Asian cuisine, especially in traditional Japanese and Chinese dishes.
Nutritionists may recommend incorporating adzuki beans into meal plans due to their high protein and fiber content.
Food scientists may study the nutritional properties and cooking characteristics of adzuki beans for product development.