The healthy ingredient to introduce today is red beans. Red bean paste is used to eat as red bean porridge or as a paste for refreshments, and in summer, it is often used in red beans shaved ice.
Let’s find out about the red beans that are used throughout the four seasons. Red beans are native to Northeast Asia and have a long history of cultivation, and most of the world’s production is produced in China, Korea, and Japan. Red bean has been used in many dishes since ancient times, and red bean shaved ice, red bean bread, and red bean yokan are sweet. The red beans in these foods are sugar-added, and the original red beans are actually not that sweet.
Efficacy of Red Beans
Then let’s find out about the nutrition and efficacy of red beans. The main ingredients of red beans are carbohydrates and proteins, and they also contain various inorganic vitamins and saponins. Saponin in red beans is used for beauty because it removes contaminants from the skin and pores, helping to remove atopic dermatitis and freckles.
In addition, red beans are rich in vitamin B groups, which help prevent digestion and fatigue of carbohydrates from reducing memory. Red beans contain more than 10 times the amount of potassium in bananas, which is 10 times the amount of rice, helping to release sodium consumed when eating salty food well into the body, reducing swelling and suppressing blood pressure rise. Red beans are rich in anthocyanin, which removes harmful active oxygen from the body, and contain lysine and cryptophan, which are insufficient in grains, so eating red beans is nutritionally supplemented. Water boiled with red beans is good for detoxifying fatty liver, but be careful because long-term use can weaken your energy.
How to Treat Red Beans
Good red beans are clear red, thin-skinned, and free of damaged grains. Wash the red beans clean and soak them in water for use. The skin of the red beans is hard, so it should be soaked for more than 12 hours before boiling, but if you crush it a little and soak it in water, you can shorten the time. The saponin of red beans has a unique bitter taste, so it is recommended to pour out the first boiled water of red beans and remove some saponin before using it. Especially if your stomach is weak, you should follow this way.
If you eat red beans with carbohydrate-rich grains such as rice and flour, they are nutritionally good because they are rich in vitamin B1, which is essential for sugar metabolism of grains, and can also replenish amino acids. In addition, when red beans are used with glutinous rice, organic red beans lower the temperature, let urine out, warm the stomach and intestines, and prevent excessive urine from going out, complementing each other.
How to Store Red Beans
Red beans are nutritious so it can easily attract many insects, thus it is important to keep them with little moisture. Therefore, it is recommended to put red beans on the newspaper and dry them thoroughly in a sunny place before storing them. The dried red beans are stored in a cool, humid and well-ventilated place, but in summer, it is recommended to store them in an airtight container in a refrigerator. When red beans take a long time to boil and are cumbersome to use, soak them all at once, boil them, wrap them as much as you need, and store them in the freezer for convenient use whenever necessary.