Efficacy and function of adzuki bean
Enriching blood and nourishing blood
Adzuki bean is rich in iron, which has the functions of enriching blood, promoting blood circulation, increasing physical strength and enhancing resistance. It is an ideal food for anemia patients. Anemia patients dare not eat pig liver, but can eat red beans to replenish blood. Before giving birth, ancient women should drink clear blood red bean soup or vermicelli made of red beans. After giving birth, they must use red beans to replenish blood.
Strengthening spleen and benefiting stomach
Adzuki bean contains more saponins, which can promote intestinal peristalsis and promote its digestion and absorption. Adzuki bean is also rich in dietary fiber, which can effectively prevent and improve constipation and promote smooth defecation.
clear heat and detoxicate
Adzuki bean has the functions of clearing away heat and toxic materials and dispersing pathogenic blood. Adzuki bean has a strong antibacterial effect, and can be used for the adjuvant treatment of sores and other diseases. In addition, promoting lactation is also one of the effects and functions of adzuki bean. Adzuki bean is a kind of food rich in folic acid.
Maternal and lactating mothers should eat more adzuki beans, which can promote milk secretion. The difference between adzuki bean and adzuki bean
They are the same color, but different shapes. Red beans are round, while red beans are slender and slightly flat. Red beans will soften when cooked, but even if they are soaked, they will not rot and taste bad.
Red beans, also known as red Mi Dou, are slightly larger and are often used to make bean paste, which has the effect of eliminating dampness.
Adzuki bean is small, red and black, red as cinnabar, black as lacquer, and poisonous. There is a very important kind called Guadi powder, which uses the toxicity of adzuki beans to induce vomiting.
How does adzuki bean eat to lose weight?
Adzuki bean is beneficial to detumescence. Long-term use will make people thin and help to lose weight, but people who are thin should not eat it often. First, soak adzuki beans for half an hour, put them in boiling water of 500cc and cook for about 30 minutes. Just cook the adzuki beans and turn off the heat. Soak pericarpium Citri Tangerinae in hot water until soft,
When the adzuki bean is cooked, turn off the heat, put the dried tangerine peel into the adzuki bean soup, cover it and cook for 10 minutes, then add a little salt. Drink it after meals every day for at least two weeks. The related knowledge about the efficacy and function of adzuki beans is introduced here, hoping to help you!