Go back to listing foods

赤小豆


Name (CN) 赤小豆 (Chì xiǎo dòu)
Synonyms (CN) 小豆、赤豆、红豆、红小豆、红饭豆, 猪肝赤、杜赤豆、小红绿豆、虱牳豆、朱赤豆、金红小豆、朱小豆、茅柴赤、米赤豆
Name (EN) Rice Bean
Scientific name(s) Vignae Angularis Semsn, Semen Phaseoli, Vignae Semsn
Used section Pods, seeds
Taste Sweet、Sour
Channel Tropism Induce in the heart and small intestine meridians.
Cold/Hot properties
Group Plant [Dried Beans And Products]

Origin Dried mature seeds of the legume Phaseolus calcaratus Roxb. or Phaseolus angularis Wight.
Function and treatment Relieving water and swelling, detoxifying and draining pus. Used for edema and swelling, swollen feet and limbs, jaundice and urinary redness, rheumatism and heat paralysis, carbuncle and sores, intestinal canker and abdominal pain.
Origin and best harvesting period Rice Bean is produced in Asia China, India, Bangladesh, Nepal, Korea, Japan and Southeast Asian countries, in China is mainly produced in Guangdong, Guangxi, Jiangxi, Zhejiang, Hunan and other places. Generally in the autumn when the fruit is ripe and for cracking pluck the whole plant, sun-dried and beat the seeds, remove impurities, and then dried in the sun.

Related compounds


Displaying 1 - 25 of 35.
Page 1 of 2.
  • 1 (current)
  • 2
  • >
  • »

Macro-nutrients


Area N/A
Edible fraction 100%
Energy 309 (Kcal)
Moisture 12.6 (g)
Protein 20.2 (g)
Fat 0.6 (g)
Fiber 7.7 (g)
Carbohydrates 55.7 (g)
Retinol equivalent 13 (µg)
Thiamine 0.16 (mg)
Riboflavin 0.11 (mg)
Niacin 2 (mg)
Vitamin E 14.36 (mg)
Vitamin A N/A
Vitamin C N/A
Carotene N/A
Sodium 2.2 (mg)
Calcium 74(mg)
Iron 7.4 (mg)
Ascorbic acid N/A
Cholesterol N/A
Magnesium N/A
Zinc N/A
Copper N/A
Selenium N/A
Phosphorus N/A
Potassium N/A
Manganese N/A