Should I use red beans or adzuki beans to dehumidify?

Adzuki beans are the best for dehumidification. Many people think that adzuki beans are red beans. In fact, although adzuki beans and red beans are both beans, they are different varieties and have different effects. Adzuki beans are better in dehumidification. They can be cooked into porridge with coix seed, which has a good dehumidification effect. In addition, it is best to steam the coix seed first and then bake it, so that the coldness is relatively small and the dehumidification effect will be better.

The effects of adzuki beans and red beans

Adzuki beans are mild in nature, sweet and sour in taste, and are a nutritious small dry bean. Every 100 grams of red bean contains 20.7 grams of protein, 0.5 grams of fat, 58 grams of carbohydrates, 4.6 grams of crude fiber, 67 milligrams of calcium, 5.2 milligrams of iron, as well as phosphorus, vitamins B1, B2, niacin, saponin and other nutrients. Because red beans contain saponins, which have laxative, diuretic and anti-edema effects, eating red beans regularly can clear blood, eliminate visceral fatigue, and is especially beneficial for patients with heart and kidney diseases. There is a saying that this bean can make people thin if eaten for a long time. It has a certain weight loss effect on the elderly with obesity.

Red beans are sweet and sour in flavor, and sour and sweet can transform yin, so they can replenish yin and blood. It has the effects of dispelling wind and heat, drying dampness and relieving itching, moisturizing the skin and beautifying the face.

How to eat adzuki beans and red beans

Red beans are suitable for making porridge, stuffing, or snacks. Cooking porridge with red beans and rice can not only promote diuresis and reduce swelling, but also strengthen the spleen and stomach. Red bean and winter melon soup is a healthy sweet soup for children, which has the effect of dispelling heat and strengthening the spleen. Adzuki beans have a hard texture and are difficult to cook. If you want to cook them together with japonica rice, you should cook the adzuki beans first and then add the japonica rice. In addition, red beans are suitable for seasoning with an appropriate amount of sugar, but salt should not be added, otherwise it will be detrimental to the discharge of water.

The small pods of red beans are edible. Red beans have a unique flavor and can be cooked like mung beans, or they can be sprouted or roasted and eaten as a snack with coffee. Red beans soaked in cold water need to be boiled for 20 minutes, and unsoaked beans need to be boiled for 25 minutes; red beans can be eaten after drying, and are often made into porridge with rice; in Asia, red beans can be made into dough, which tastes sweet and can be used as a substitute for tomato dough. Red beans can be ground into flour to make various pastries.

Chinese medicine practitioners say that although adzuki beans and red beans look different, they are of the same species, belonging to the same legume family, and have similar properties and nutritional components, but adzuki beans are more effective. Therefore, adzuki beans are used in traditional Chinese medicine, while red beans are only for general consumption.

In fact, the two kinds of beans are very easy to distinguish. As long as you observe carefully, you can easily distinguish them even if they are mixed together.