Adzuki Bean Sprout Seed

In Asia, Adzuki bean is widely used in many dishes and desserts. This bean is very beginner-friendly and fairly easy to start with, and it showed good resistance to white mold. In fact, Adzuki bean can grow into its microgreen stage in lesser than 8 days. The picture above showed a slightly “overgrown” stage on the day of 10th. 

Similar to soybean and mung bean, Adzuki is a temperate leguminous plant which favors a growing temperature of 25-30 °C or 77-86 °F. The leaves are big and crunchy, people use it to replace lettuce.

Adzuki bean contains a high protein level which known to help maintain good health and improves managing diabetes.

Adzuki bean sprouts, along with mung beans, are the easiest beans to digest. They are a great low fat source of high quality protein, and are known as the “weight loss bean” because they are low in calories and high in nutrients. Like most beans, adzuki beans are rich in soluble fibre. This type of fibre provides bulk to the stool and binds to toxins and cholesterol aiding in their elimination from the body. Fiber increases by 300% when beans are sprouted. Adzuki sprouts have a beautiful red color, provide a great crunchy texture, and have a strong, nutty sweet flavor that makes them quite versatile for a number of dishes. In the Far East they are often known as the “Mercedes” of beans and are renowned for their healing properties. 


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