£0.46 per 100gm
Aduki beans are an East Asian crop and the most popular pulse in Japan. They have a unique, sweet, nutty flavour and are often used in Chinese and Japanese dishes including salads, stir-fries and curries. In East Asian cuisine Aduki beans are often boiled with sugar to make a red bean paste and used as a filling or topping for various kinds of waffles, pastries, baked buns, or biscuits.
Soak in plenty of cold water for 9 - 12 hours or overnight. Rinse thoroughly and place in a pan of fresh water. Bring to the boil and boil for 30 - 40 minutes or until tender (cooking times depend on how long the beans have been left to soak).
Caution; Do not eat raw pulses.
May contain soya; packed in an environment where other allergens are present
store in a cool, dry, dark place away from direct sunlight.
up to 24 months if stored in conditions described. See use by date.
Typical Values per 100g
|Energy kJ||1285 kJ/100 g|
|Energy kcal||285 kcal/100 g|
|Fats||.53 g/100 g|
|Of which saturated fatty acids||-|
|Carbohydrates||50.1 g/100 g|
|Of which sugars||
1 g/100 g
|Protein||29.87 g/100 g|
|- g/100 g|