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aduki beans

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.

Composition/100 g: water 13.4 g, 1377 kJ (329 kcal), protein 19.9 g, fat 0.5 g, carbohydrate 62.9 g, fibre 12.7g, ash 3.3 g, Ca 66mg, Fe 5mg, Mg 127mg, P 381mg, K 1254mg, Na 5mg, Zn 5mg, Cu 1.1mg, Mn 1.7mg, Se 3.1g, vitamin A 1g RE, B1 0.46mg, B2 0.22mg, niacin 2.6mg, B6 0.35mg, folate 622g, pantothenate 1.5mg. An 85 g serving is a source of vitamin B2, niacin, B6, a good source of Zn, vitamin B1, pantothenate, a rich source of Cu, Fe, Mg, Mn, P, folate.