bean, adzuki Also known as aduki or feijoa bean, the seed of the Asian adzuki plant Phaseolus (Vigna) angularis. Sweet tasting, the basis of Cantonese red bean paste used to fill dim‐sum. Also ground to a flour and used in bread, pastry, and sweets or eaten after sprouting as bean sprouts. A 100‐g portion is a source of protein, iron, zinc, vitamin B1, and niacin; provides 5 g of dietary fibre; supplies 125 kcal (525 kJ).
adzuki bean See bean, adzuki.
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