Organic Adzuki Beans – Non-GMO, Sproutable, Kosher, Raw, Vegan – by Food to Live

$10.99 Buy It Now or Best Offer
free,30-Day Returns

Seller Store food-to-live
(35751) 99.6%,

Location: Brooklyn, New York
Ships to: US,
Item: 266970459300

Return shipping will be paid by:Seller
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money back or replacement (buyer's choice)
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This listing is for the Premium Quality Organic Sprouting Adzuki Beans Certified Organic by A Bee Organic Certified Kosher by Union of Orthodox Jewish Congregations of America Suitable for Vegetarians Suitable for Vegans Non-GMO About the product: ✔️Buy Premium Quality Adzuki Beans only from Food to Live and SOLD by Food to Live. BEWARE of imitations – we believe in quality beans. ✔️Sproutable Grade ✔️Raw Beans; Premium Quality; Amazing little beans that provide great health benefits. ✔️A great source of magnesium, zinc, iron, copper, potassium, fiber, manganese and B Vitamins, such as niacin, thiamin, and riboflavin ✔️The Adzuki Bean (Vigna angularis) has been grown in the Far East for centuries. Product Features: Raw Beans High-Quality Sprouting Grade High Germination Rate Organic, Non-GMO Amazing little seeds that provide great health benefits Product Description The Adzuki Bean (Vigna angularis) has been grown in the Far East for centuries. Like the soybean, it probably originated in China and was introduced to Japan around 1000 AD. Today, Adzuki beans are one of Japan’s largest crops, with annual consumption of over 120,000 metric tons. Adzuki beans are often sprouted for only one day, mixed with other sprouts and called a "Crispy Mix" or "Crunchy Mix." They are commonly used throughout Asia in a variety of ways. Health Benefits: A great source of magnesium, zinc, iron, copper, potassium, fiber, manganese and B Vitamins, such as niacin, thiamin and riboflavin, adzuki beans contribute to the overall health of the body. The beans build up a strong metabolism that enables the body to quickly and efficiently metabolize the food eaten. The beans are ideal for people who are on weight-loss diet, since they are low in fat and high in protein. The high-protein content makes you feel full for long and the low-fat content helps in limiting calorie intake. They contain protease inhibitors that are known to disrupt the development of cancerous cells. Adzuki beans are a good source of energy, promote regular bowel movements and help in lowering cholesterol. These beans help in preventing breast cancer also. As adzuki beans are known to benefit bladder, reproductive functions and kidneys, they are used to treat problems such as urinary dysfunction and bladder infections. Since the Chinese believe the bean to a source of courage, it helps people meet challenges bravely. Rich in soluble fiber, the beans speed up the elimination of wastes from the body and prevent the body from absorbing harmful substances. Presence of soluble fiber in the beans also reduces the level of LDL cholesterol in the blood. The beans tone up the heart and spleen, heal swelling in edema, stop vomiting and diarrhea. Sprouted adzuki beans are beneficial for blood in stools and bleeding during pregnancy. Nutritional info: Vitamins A, B, C and E High in Calcium, Iron, Niacin All Essential Amino Acids except Tryptophan Protein: 25% Sprouting Instructions Search for the video “Sprouting Beans in an Easy Sprout Sprouter” at the YouTube website. Cooking Tips Soak the adzuki beans in cold water for about two to three hours. Simmer them on the stove for around an hour and a half. Use three cups of water for a cup of adzuki beans. The beans are best prepared in a crockpot or pressure cooker, though it takes a bit longer time. The water that is used to boil the beans can be drunk as a tea as well, since it is slightly sweet. Prepare the beans with corn tortillas for an enhanced taste. You can add squash cubes or tamari to the beans, in the last half hour of cooking. For an herbal touch, add coriander, cumin and ginger while preparing the beans. For cooking dry adzuki beans, soak them in water for several hours to remove the toxin lectin found on the hard shell and to ensure that they are soft enough to eat after cooking.

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