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Adzuki Bean

by | Food Index, Legumes | 0 comments

Adzuki bean – cooked

Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan.

These small red beans are well-known for their ability to rebuild adrenal function and kidney Yang energy, as well as to replenish the blood for those with iron deficiency as in anemia.

Adzuki beans have a significant drying effect over phlegm in the lower regions of the body.

Properties

Taste: Sweet, Astringent

Natural Attributes: Heavy, Dry

Tissue impact (Vipak): Sweet, mildly nourishing 

Thermal impact (Virya): heating

Dosha impact: decrease Kapha, increase Vata and Pitta

Digestive impact (Agni): hard to digest

Channels (Srotas): opens the channels

Feces: absorbs and retains

Urine: diuretic

Strength (Bala): improves strength and immunity

Mind (Manas): increase Rajas

Effect: blood tonic, styptic, muscle tonic

Chinese five element impact: Water 

Chinese medicine syndromes: Kidney Yang Deficiency, Spleen Yang Deficiency with Phlegm, Nourish Liver Blood. 

Medicinal properties 

  • Nourishment (rasa): lactation, excessive and prolonged menstruation, after menstruation 
  • Blood-circulation-liver: anemia, liver disorders, bleeding disorders (from blood deficiency), ascites, blood stagnation, swelling, jaundice
  • Fat: obesity, diabetes, losing weight, reducing cholesterol,
  • Bones-joints-tendon-ligaments: osteoarthritis
  • Reproductive and hormonal systems: adrenal function, reproductive system, leukorrhea (vaginal discharges)
  • Skin: skin disorders,  boils, 
  • Kidney-Bladder: kidney energy,  edema, bladder infection, difficulty in urination, cleansing the urinary tract and kidneys of toxic heat
  • Digestive system: candida, diarrhea
  • Cleansing: detoxifying, poisoning,

Harmful: for the lean, dry and liquid-deficient. 

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