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Adzuki beans are small, glossy red beans from the plant Vigna angularis, widely known as the base of the sweet red bean paste used in Japanese, Chinese and Korean desserts. Cooked plain, they are a nutrient-dense pulse: in USDA data, one cup of boiled adzuki beans has about 294 calories, 17.3 grams of protein, 16.8 grams of fiber and around 70% of the Daily Value for folate. Sweetened versions are a different food. This guide covers adzuki beans nutrition, what happens when sugar is added, and how to cook the dried beans.
Peptide Labs does not sell adzuki beans or adzuki bean products. This article is general nutrition information, not medical advice.
Key Takeaways
- Adzuki beans (Vigna angularis), also spelled azuki, are small red beans used in both savory dishes and sweets.
- One cup of boiled adzuki beans (230 g) has about 294 calories, 17.3 grams of protein and 16.8 grams of fiber in USDA data.
- Plain cooked adzuki beans are rich in folate, copper, manganese, potassium and zinc.
- USDA has no entry for red bean paste; its sweetened adzuki and yokan entries list far more calories and carbohydrate per 100 grams than plain beans.
- Like other dried beans, adzuki beans should be cooked until fully tender.
What are adzuki beans?
Adzuki beans are a pulse in the same genus as mung beans, Vigna, and are grown widely in East Asia. The name comes from Japanese, and you will also see azuki, aduki or simply red bean on packages. The beans are smaller than most US pantry beans, with a thin, deep red skin and a small white ridge, and they cook to a soft, slightly sweet, nutty texture.
In savory cooking they go into rice, soups and stews, much as cooks use black beans. In Japan, red bean rice (sekihan) is made for celebrations. But the most familiar use outside Asia is sweet: simmered with sugar and mashed into a paste for buns, pancakes and frozen desserts.
Adzuki beans nutrition facts from USDA
The table uses the USDA FoodData Central SR Legacy entries for adzuki beans boiled without salt (FDC 173728), canned sweetened adzuki beans (FDC 173729) and yokan, a jellied sweet prepared from adzuki beans and sugar (FDC 173730), converted to USDA portion weights. Percent Daily Value (%DV) uses the FDA Daily Values printed on Nutrition Facts labels. SR Legacy lists no total-sugars value for these entries and no fiber value for the two sweetened ones.
| Nutrient (USDA SR Legacy) | Boiled, 1 cup (230 g) | Canned sweetened, 1 cup (296 g) | Yokan, 1 slice (14 g) |
|---|---|---|---|
| Calories | 294 | 702 | 36 |
| Protein | 17.3 g (35% DV) | 11.3 g (22% DV) | 0.5 g (1% DV) |
| Carbohydrate | 57.0 g (21% DV) | 162.8 g (59% DV) | 8.5 g (3% DV) |
| Fiber | 16.8 g (60% DV) | Not listed | Not listed |
| Folate | 278 mcg DFE (70% DV) | 317 mcg DFE (79% DV) | 1 mcg DFE (0% DV) |
| Copper | 0.69 mg (76% DV) | 0.78 mg (87% DV) | 0.004 mg (0% DV) |
| Manganese | 1.32 mg (57% DV) | 1.49 mg (65% DV) | 0.02 mg (1% DV) |
| Potassium | 1,224 mg (26% DV) | 352 mg (7% DV) | 6 mg (0% DV) |
| Magnesium | 120 mg (28% DV) | 92 mg (22% DV) | 3 mg (1% DV) |
| Zinc | 4.1 mg (37% DV) | 4.6 mg (42% DV) | 0.01 mg (0% DV) |
| Iron | 4.6 mg (26% DV) | 3.3 mg (19% DV) | 0.2 mg (1% DV) |
| Sodium | 18 mg (1% DV) | 645 mg (28% DV) | 12 mg (1% DV) |
Plain boiled adzuki beans stand out for fiber, folate and copper, and they supply more potassium than the other beans in the comparison table below; our guides to potassium in foods and zinc in foods put those minerals in context, and how much fiber per day explains the fiber Daily Value. The protein makes adzuki beans a useful addition to the plant options in our protein foods guide.
Red bean paste and added sugar
Red bean paste, called anko in Japanese, is made by simmering adzuki beans until soft and cooking them down with sugar. Smooth paste (koshian) is sieved to remove the skins; chunky paste (tsubuan) keeps them. It fills mochi, dorayaki pancakes, fish-shaped taiyaki, steamed buns and mooncakes, and is spooned over shaved ice.
USDA SR Legacy has no entry named red bean paste or anko, so the nearest entries are the canned sweetened adzuki beans and yokan above. Per 100 grams, USDA lists 128 calories and 24.8 grams of carbohydrate for plain boiled adzuki beans, 237 calories and 55.0 grams for the canned sweetened beans, and 260 calories and 60.7 grams for yokan. The entries do not give a sugar figure, but the yokan entry’s name states that it is prepared from adzuki beans and sugar.
- Read the label: FDA rules require packaged foods to list added sugars in grams on the Nutrition Facts label, and the FDA Daily Value for added sugars is 50 grams. A jar or pouch of red bean paste will show its own number, which varies by brand and style.
- Check the ingredient list: if sugar is listed before adzuki beans, the paste contains more sugar than beans by weight.
- Make your own: cooking paste at home lets you decide how much sugar goes in; some cooks make a lightly sweetened version or keep a portion unsweetened for savory dishes.
Red bean desserts are an enjoyable part of many food traditions, and the beans still carry some of their minerals into the sweetened forms. If you are watching sugar, our guides to sugar cravings and brown vs white sugar cover the basics, and red bean sweets are often paired with matcha.
Adzuki compared with other beans
Per 100 grams of each bean boiled without salt, USDA SR Legacy data show adzuki beans in the same range as other common beans, with notably more potassium and zinc.
| Per 100 g, boiled (USDA FDC ID) | Calories | Protein | Fiber (% DV) | Folate (% DV) | Potassium (% DV) | Zinc (% DV) |
|---|---|---|---|---|---|---|
| Adzuki beans (173728) | 128 | 7.5 g | 7.3 g (26%) | 121 mcg DFE (30%) | 532 mg (11%) | 1.8 mg (16%) |
| Mung beans (174257) | 105 | 7.0 g | 7.6 g (27%) | 159 mcg DFE (40%) | 266 mg (6%) | 0.8 mg (8%) |
| Red kidney beans (175194) | 127 | 8.7 g | 7.4 g (26%) | 130 mcg DFE (32%) | 403 mg (9%) | 1.1 mg (10%) |
| Black beans (173735) | 132 | 8.9 g | 8.7 g (31%) | 149 mcg DFE (37%) | 355 mg (8%) | 1.1 mg (10%) |
Mung beans, the adzuki bean’s closest relative here, are a little lighter and higher in folate, while adzuki beans lead the group on potassium and zinc. Any of these plain beans adds fiber and protein, so the choice can come down to flavor and recipe. Our fiber-rich foods guide lists more options.
How to cook adzuki beans
The FDA’s Bad Bug Book explains that phytohaemagglutinin, a natural lectin, is found in many species of beans, is highest in red kidney beans, and is destroyed by adequate cooking. The FDA advises boiling kidney beans for at least 30 minutes and warns that slow cookers may not get hot enough. Adzuki beans are a different bean, but the same rule of thumb applies to dried beans in general: cook them until fully tender. Our lectins guide covers the details.
- Rinse and sort: pick out any stones or shriveled beans before cooking.
- Soak or not: because they are small, adzuki beans cook faster than larger beans; soaking shortens the time further.
- Boil until soft: simmer in plenty of fresh water until the beans crush easily between your fingers, adding water as needed.
- Savory uses: stir them into rice or grain bowls, soups, chili or salads with sesame and scallions.
- Sweet uses: mash the cooked beans with sugar to taste for paste, or simmer them whole in a light syrup.
Adzuki beans are not one of the nine major food allergens that FDA requires companies to declare, but any food can cause a reaction. If you are eating smaller portions on a GLP-1 medicine, our GLP-1 diet guide covers how pulses fit into lighter meals. For a larger bean with its own safety notes, see our sibling guide to fava beans.
Frequently Asked Questions
Are adzuki beans the same as red kidney beans?
No. Adzuki beans are a smaller Vigna species from East Asia. Red kidney beans are a larger Phaseolus bean with a different flavor and texture.
Are adzuki beans healthy?
Plain cooked adzuki beans supply fiber, protein, folate, copper, potassium and zinc, according to USDA SR Legacy data. Sweetened forms add sugar and calories.
What is red bean paste made of?
Adzuki beans cooked until soft and then cooked down with sugar. Smooth paste is sieved; chunky paste keeps the skins.
How much sugar is in red bean paste?
It varies by product. USDA SR Legacy has no entry for red bean paste, so check the added sugars line on the Nutrition Facts label.
Do you need to soak adzuki beans?
No, but soaking shortens cooking. Either way, cook the dried beans until they are fully tender.
Are adzuki beans and mung beans related?
Yes. Both belong to the genus Vigna, although they differ in color, size and nutrient profile.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Fava Beans: Nutrition, Favism and How to Cook Broad Beans, Mung Beans: Nutrition, Moong Dal and Bean Sprout Safety, Kidney Beans: Nutrition, Red Kidney Beans and Cooking Safety.