Adzuki bean
Adzuki beans | |
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Also called "red mung beans" | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Fabales |
Family: | Fabaceae |
Subfamily: | Faboideae |
Genus: | Vigna |
Species: | V. angularis
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Binomial name | |
Vigna angularis |
Vigna angularis, also known as the adzuki bean (Japanese: 小豆 (アズキ), azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties.
Scientists presume Vigna angularis var. nipponensis is the progenitor.[1]
Origin and diversity
Speciation and domestication
The wild ancestor of cultivated adzuki bean is probably Vigna angularis var. nipponensis,[2] which is distributed across East Asia.[3] Speciation between Vigna angularis var. nipponensis and Vigna angularis var. angularis occurred around 50,000 years ago.[4] Archaeologists estimate it was domesticated around 3000 BC.[5] However, adzuki beans (as well as soybeans) dating from 3000 BC to 2000 BC are indicated to still be largely within the wild size range. Enlarged seeds occurred during the later Bronze Age or Iron Age, periods with plough use.[6] Domestication of adzuki beans resulted in a trade-off between yield and seed size. Cultivated adzuki beans have fewer but longer pods, fewer but larger seeds, a shorter stature, and also a smaller overall seed yield than wild forms.[3] The exact place of domestication is not known;[2] multiple domestication origins in East Asia have been suggested.[5]
Seed remains of Adzuki beans discovered at the Central Highlands of Japan were dated to c. 6,000–4,000 BP, and represent the to date oldest evidence for its cultivation, supporting an origin in Japan. Evidence suggests that "wild azuki bean have been domesticated and cultivated in Japan for over 10,000 years".[7]
Breeding
In Japan, the adzuki bean was one of the first crops subjected to scientific plant breeding.[3] Important breeding traits are yield, pureness of the bean colour, and the maturing time.[8] Separate cultivars with smaller seeds and higher biomass are bred for fodder production and as green manure.[8] Locally adapted cultivars are available in China, Japan, Korea, and Taiwan.[9] More than 300 cultivars/landraces/breeding lines are registered in Japan.[9] Moreover, China (Institute of Crop Germplasm Resources (CAAS), Beijing, more than 3700 accessions) and Japan (Tokachi Agricultural Experiment Station, Hokkaido, about 2500 accessions) accommodate large germplasm collections of adzuki bean.[9]
Weed forms
Names
The name adzuki is a transliteration of the native Japanese アヅキ, as it was spelled according to historical kana orthography. The name is also transliterated as azuki, reflecting the modern spelling アズキ, or less commonly as aduki, according to an alternate system of romanization. All are meant to represent the same Modern Japanese pronunciation, azuki.
Japanese also has a Chinese
Cultivation
Area and yield
The adzuki bean is mainly cultivated in China (670,000 hectares (1,700,000 acres)), Japan (60,000 hectares (150,000 acres)), South Korea (25,000 hectares (62,000 acres)), and Taiwan (15,000 hectares (37,000 acres)) (data published 2006).
Ecological requirements
Optimal temperature range for adzuki bean growth is between 15 and 30 °C (59 and 86 °F). The crop is not frost-hardy and needs soil temperatures above 6–10 °C (43–50 °F) (30–34 °C (86–93 °F) optimal) for germination. Hot temperatures stimulate vegetative growth and are therefore less favorable for pea production.[8][9][11] The adzuki bean is usually not irrigated. Annual rainfall ranges from 500 to 1,750 millimetres (20 to 69 in) in areas where the bean is grown. The plant can withstand drought but severe reduction in yield is expected.[8][9] The cultivation of the adzuki bean is possible on preferably well drained soils with pH 5–7.5.[9][11] Fertilizer application differs widely depending on expected yield but is generally similar to soybean. Due to nodulation with rhizobia, nitrogen fixation of up to 100 kilograms per hectare (89 lb/acre) is possible.[9][11]
Production
The sowing of the peas is in 2–3 centimetres (0.79–1.18 in) depth in rows 30–90 centimetres (12–35 in) apart and 10–45 centimetres (3.9–17.7 in) within the row. Rarely seeds are sown by broadcast. The amount of seeds ranges between 8–70 kilograms per hectare (7.1–62.5 lb/acre). Growth of the crop is slow, therefore
Pests and diseases
Fungal and bacterial diseases of the adzuki bean are powdery mildew, brown stem rot, and bacterial blight. Furthermore, pests such as the adzuki pod worm, Japanese butterbur borer, and cutworm attack the crop. The bean weevil is an important storage pest.[9]
Botany
The description of the adzuki bean can vary between authors because there are both wild[12] and cultivated forms[8] of the plant. The adzuki bean is an
Roots
The adzuki bean has a taproot type of root system that can reach a depth of 40–50 centimetres (16–20 in) from the point of seed germination.[13][14]
Leaves
The leaves of the adzuki bean are
Flowers
Adzuki flowers are
Fruits
Adzuki pods are smooth, cylindrical and thin-walled.[13][14] The colour of the pods is green turning white to grey as they mature.[13][14] The size is between 5–13 by 0.5 centimetres (1.97 in–5.12 in × 0.20 in) with 2 to 14 seeds per pod.[9][14] Pod shatter during seed ripening and harvesting might be a difficulty under certain conditions.[13][14]
Seeds
The seeds are smooth and subcylindric with a length of 5.0–9.1 millimetres (0.20–0.36 in), width of 4.0–6.3 millimetres (0.16–0.25 in), thickness of 4.1–6.0 millimetres (0.16–0.24 in).[13][14] The thousand kernel weight is between 50 and 200 g.[8] There are many different seed colours from maroon to blue-black mottled with straw.[6]
Physiology
The emergence of the seedlings is
Culinary uses
Nutritional value per 100 g | |
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Energy | 536 kJ (128 kcal) |
24.8 g | |
Dietary fiber | 7.3 g |
0.1 g | |
7.5 g | |
Niacin (B3) | 5% 0.72 mg |
Pantothenic acid (B5) | 9% 0.43 mg |
Vitamin B6 | 6% 0.1 mg |
Folate (B9) | 30% 121 μg |
Vitamin C | 0% 0 mg |
Copper | 33% 0.3 mg |
Iron | 11% 2 mg |
Magnesium | 12% 52 mg |
Manganese | 25% 0.57 mg |
Phosphorus | 13% 168 mg |
Potassium | 18% 532 mg |
Selenium | 2% 1.2 μg |
Sodium | 0% 8 mg |
Zinc | 16% 1.8 mg |
Other constituents | Quantity |
Water | 66 g |
†Percentages estimated using US recommendations for adults,[15] except for potassium, which is estimated based on expert recommendation from the National Academies.[16] |
In
Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink.
Traditionally in Japan, rice with adzuki beans (
Nutritional information
Cooked adzuki beans are 66% water, 25%
Gallery
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Patkalguksu (kalguksu)
See also
References
- PMID 26460024.
- ^ S2CID 22975059.
- ^ PMID 18245368.
- PMID 25626881.
- ^ S2CID 130903554.
- ^ PMID 17495986.
- .
- ^ a b c d e f g h i j k l m n Schuster. "Adzukibohne (Vigna angularis [Willd.] Ohwi et Ohashi)". geb.uni-giessen.de. Retrieved 2016-11-03.
- ^ a b c d e f g h i j k l m n o p q r s t u v w Jansen. "Vigna angularis (Willd.) Ohwi". www.prota4u.org. Retrieved 2016-11-03.
- ^ "Indian beans". Seedsofindia.com. Archived from the original on 20 July 2011. Retrieved 2011-08-25.
- ^ a b c d "Floridata Plant Encyclopedia Vigna Angularis". Steve Christman. Retrieved 2016-11-08.
- ^ a b c d e f g Wu, Delin; Thulin, Mats. "Vigna.: Vigna angularis (Willdenow) Ohwi & H. Ohashi". Retrieved 2016-11-09.
- ^ a b c d e f g h i j k l m n FAO. "Vigna angularis". Retrieved 2016-11-09.
- ^ a b c d e f g h i Lumpkin, T.A.; Konovsky, J.C.; Larson, K.J.; McClary, D.C. "Potential New Specialty Crops from Asia: Azuki Bean, Edamame Soybean, and Astragalus". Retrieved 2016-11-09.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
External links
- Illustrated Plant Genetic Resources Database
- Alternative Field Crop Manual
- " Multilingual taxonomic information". University of Melbourne.
- Shurtleff, William; Aoyagi, Akiko (2021). History of Azuki Beans Worldwide (300 BCE to 2021): Extensively Annotated Bibliography and Sourcebook (PDF). Lafayette, CA: Soyinfo Center. ISBN 9781948436540.