Red bean

Red Bean is a common name for several plants and may refer to:

• Adzuki bean, a variety of common bean (Phaseolus vulgaris) native to East Asia
• Kidney bean, a variety of common bean (Phaseolus vulgaris) native to Central America
• Red mung bean, a variety of mung bean (Vigna radiata) native to India

Cultivation and uses

Red beans are cultivated in various regions around the world, particularly in East Asia and Central America. They are a staple food in many cultures and are often used in dishes such as red bean soup, red bean paste, and red beans and rice.

Adzuki bean

The Adzuki bean is a small, reddish-brown bean with a sweet flavor. It is commonly used in Japanese and Chinese cuisine, particularly in desserts and sweet dishes. The beans are often boiled with sugar to make a red bean paste, which is used as a filling in many traditional Asian pastries.

Kidney bean

The Kidney bean is a large, kidney-shaped bean with a robust flavor and firm texture. It is a popular ingredient in a variety of dishes, including chili, salads, and stews. In addition, it is a key ingredient in the traditional Creole dish of red beans and rice.

Red mung bean

The Red mung bean is a variety of mung bean that is often used in Indian cuisine. It is commonly used in dishes such as dal and curries.

Nutritional value

Red beans are a rich source of protein, dietary fiber, and complex carbohydrates. They also contain significant amounts of iron, potassium, and magnesium. In addition, they are low in fat and free of saturated fat and cholesterol, making them a healthy choice for those following a heart-healthy diet.

See also

• Bean
• Pulse (legume)
• List of bean dishes

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