United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  16001, Beans, adzuki, mature seeds, raw
Food Group: Legumes and Legume Products
Scientific Name:  Vigna angularis
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 197 g
Proximates Water g 13.44 7 -- 26.48
Proximates Energy kcal 329 -- -- 648
Proximates Energy kJ 1377 -- -- 2713
Proximates Protein g 19.87 6 -- 39.14
Proximates Total lipid (fat) g 0.53 3 -- 1.04
Proximates Ash g 3.26 3 -- 6.42
Proximates Carbohydrate, by difference g 62.90 -- -- 123.91
Proximates Fiber, total dietary g 12.7 -- -- 25.0
Minerals Calcium, Ca mg 66 2 -- 130
Minerals Iron, Fe mg 4.98 3 -- 9.81
Minerals Magnesium, Mg mg 127 2 -- 250
Minerals Phosphorus, P mg 381 3 -- 751
Minerals Potassium, K mg 1254 1 -- 2470
Minerals Sodium, Na mg 5 1 -- 10
Minerals Zinc, Zn mg 5.04 1 -- 9.93
Minerals Copper, Cu mg 1.094 1 -- 2.155
Minerals Manganese, Mn mg 1.730 1 -- 3.408
Minerals Selenium, Se µg 3.1 -- -- 6.1
Vitamins Vitamin C, total ascorbic acid mg 0.0 1 -- 0.0
Vitamins Thiamin mg 0.455 2 -- 0.896
Vitamins Riboflavin mg 0.220 2 -- 0.433
Vitamins Niacin mg 2.630 2 -- 5.181
Vitamins Pantothenic acid mg 1.471 -- -- 2.898
Vitamins Vitamin B-6 mg 0.351 -- -- 0.691
Vitamins Folate, total µg 622 -- -- 1225
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 622 -- -- 1225
Vitamins Folate, DFE µg 622 -- -- 1225
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE µg 1 2 -- 2
Vitamins Retinol µg 0 -- -- 0
Vitamins Vitamin A, IU IU 17 2 -- 33
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Lipids Fatty acids, total saturated g 0.191 -- -- 0.376
Lipids Fatty acids, total monounsaturated g 0.050 -- -- 0.099
Lipids 18:1 undifferentiated g 0.050 -- -- 0.099
Lipids Fatty acids, total polyunsaturated g 0.113 -- -- 0.223
Lipids 18:2 undifferentiated g 0.113 -- -- 0.223
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Lipids Phytosterols mg 76 -- -- 150
Amino Acids Tryptophan g 0.191 6 -- 0.376
Amino Acids Threonine g 0.674 8 -- 1.328
Amino Acids Isoleucine g 0.791 8 -- 1.558
Amino Acids Leucine g 1.668 8 -- 3.286
Amino Acids Lysine g 1.497 8 -- 2.949
Amino Acids Methionine g 0.210 9 -- 0.414
Amino Acids Cystine g 0.184 8 -- 0.362
Amino Acids Phenylalanine g 1.052 8 -- 2.072
Amino Acids Tyrosine g 0.591 8 -- 1.164
Amino Acids Valine g 1.023 8 -- 2.015
Amino Acids Arginine g 1.284 8 -- 2.529
Amino Acids Histidine g 0.524 8 -- 1.032
Amino Acids Alanine g 1.160 8 -- 2.285
Amino Acids Aspartic acid g 2.355 8 -- 4.639
Amino Acids Glutamic acid g 3.099 8 -- 6.105
Amino Acids Glycine g 0.756 8 -- 1.489
Amino Acids Proline g 0.874 8 -- 1.722
Amino Acids Serine g 0.976 8 -- 1.923
Isoflavones Daidzein 1, 2 mg 0.35 9 0.15 0.69
Isoflavones Genistein 1, 2 mg 0.23 9 0.1 0.45
Isoflavones Glycitein 2 mg 0.00 6 0 0.00
Isoflavones Total isoflavones 1, 2 mg 0.58 9 0.25 1.14
Isoflavones Biochanin A mg 0.00 6 0 0.00
Isoflavones Formononetin mg 0.00 6 0 0.00
Isoflavones Coumestrol mg 0.00 6 0 0.00
Proanthocyanidin Proanthocyanidin dimers mg 19.4 2 -- 38.2
Proanthocyanidin Proanthocyanidin trimers mg 18.1 2 -- 35.7
Proanthocyanidin Proanthocyanidin 4-6mers mg 80.0 2 -- 157.6
Proanthocyanidin Proanthocyanidin 7-10mers mg 75.7 2 -- 149.1
Proanthocyanidin Proanthocyanidin polymers (>10mers) mg 252.9 2 -- 498.2
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1286 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
  • B1110 ADZUKI BEAN
  • C0133 SEED, SKIN PRESENT, GERM PRESENT
  • E0150 WHOLE, NATURAL SHAPE
  • F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0116 DEHYDRATED OR DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • Z0052 RIPE OR MATURE