Adzuki beans are a small red Japanese pulse. Per 100 g: 7.5 g protein and 7.3 g fiber. Used in red bean paste and desserts across East Asia. A dose-response meta-analysis of 32 cohorts (Zargarzadeh et al., Adv Nutr 2023) linked legume intake to lower all-cause mortality (HR 0.94 per 50 g/day). Sweet preparations add sugar that the plain bean does not contain.
How should I track Beans, adzuki, mature seeds, cooked, boiled, without salt?
Beans, adzuki, mature seeds, cooked, boiled, without salt is high in fiber. When tracking Beans, adzuki, mature seeds, cooked, boiled, without salt, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.