Adzuki Beans vs Koyadofu: What’s The Difference?

Adzuki Beans and koyadofu belong to the legumes and legume products food group, one of the staple food groups for people on a plant-based diet.

Legumes and most legume products are an affordable source of plant protein, dietary fiber, B vitamins, and minerals such as iron, calcium, potassium, and zinc, minerals that are usually harder to get on a plant-based diet.

This article will thoroughly compare adzuki beans and koyadofu and help you learn more about their similarities and differences.

Adzuki Beans

Adzuki beans (Vigna angularis), also known as red beans, are a type of small, reddish-brown legume that are native to East Asia.

They have been grown and consumed for thousands of years in countries such as Japan, China, and Korea and are a popular ingredient in many traditional dishes.

One of the main health benefits of adzuki beans is their high protein content.

Adzuki beans are a good source of plant-based protein, making them a popular choice for vegetarians and vegans.

They are also high in fiber, which can help to improve digestion and lower cholesterol levels.

Adzuki beans are rich in iron, potassium, and B vitamins. They also contain a number of plant compounds that have been shown to have antioxidant and anti-inflammatory effects.

In terms of health benefits, adzuki beans have been shown to have many positive effects on the body.

They are a good source of probiotics, which are beneficial bacteria that help balance the gut microbiome.

Adzuki beans may also help to reduce the risk of certain health conditions, such as high blood pressure and high cholesterol, due to their high content of antioxidants and other beneficial compounds.

Adzuki Beans are an excellent source of Vitamin B1 (Thiamine), Vitamin B5 (Pantothenic acid), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine).

Koyadofu

Dried-frozen tofu, also known as koyadofu (Aphanotofu koyadofu), is a traditional Japanese food made from soybeans.

It is made by freezing tofu and then drying it, resulting in a chewy texture and a strong soybean flavor.

This type of tofu is often rehydrated and used in soups, stews, and hot pots, but it can also be eaten as a snack or used as an ingredient in various dishes.

Dried-frozen tofu is a rich source of protein, which is essential for building and repairing muscle tissue, and it also contains various vitamins and minerals, including calcium, iron, and potassium.

It is also low in calories and fat and cholesterol-free.

Additionally, it is a good source of isoflavones, which have been found to have anti-cancer properties and may also help to reduce the risk of heart disease.

Eating it regularly can help in maintaining overall health and well-being.

Koyadofu is an excellent source of Vitamin B1 (Thiamine).

It also contains a good amount of Vitamin A, Vitamin B2 (Riboflavin), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin B3 (Niacin), and Vitamin B5 (Pantothenic acid).

Adzuki Beans vs Koyadofu Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing adzuki beans vs koyadofu.

This comparison will start by comparing the caloric value of adzuki beans and koyadofu and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Adzuki Beans vs Koyadofu Calories

Most calories in raw legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing adzuki beans vs koyadofu for weight loss, adzuki beans are slightly lower in calories, with 329 calories per 100 grams, compared to 477 calories per 100 grams of koyadofu.

However, both adzuki beans and koyadofu can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Adzuki Beans vs Koyadofu Protein

Legumes and most legume products, including adzuki beans and koyadofu, are important sources of plant-based protein.

Koyadofu offers around 62% more protein than adzuki beans.

Koyadofu has 52.5 grams of protein per 100 grams, while adzuki beans have 19.9 grams of protein per 100 grams.

Adzuki Beans vs Koyadofu Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in adzuki beans and koyadofu.

The total amount of carbohydrates is around 84% higher in adzuki beans than in koyadofu. They have 62.9 grams per 100 grams, compared to 10 grams in koyadofu.

There’s less sugar in koyadofu than in adzuki beans, 100% precisely.

One handful of koyadofu (28 grams) contains 0 grams of sugar, while the same amount of adzuki beans contains 0.2 grams.

Lastly, let’s take a look at the dietary fiber in adzuki beans and koyadofu.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 3.6 grams of fiber per portion, adzuki beans are a better source of fiber than koyadofu which adzuki beans offer 2 grams per portion.

Adzuki Beans vs Koyadofu Fats

Like most other legumes, with the exception of lupins and peanuts, adzuki beans and koyadofu are low in fat.

Fats in adzuki beans and koyadofu are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in adzuki beans and koyadofu:

• Adzuki Beans: 0.5 grams per 100 grams
• Koyadofu: 30.3 per 100 grams

Speaking of saturated fats, adzuki beans are 95% lower in saturated fats.

Adzuki Beans and koyadofu contain 0.2 grams and 4.4 grams of saturated fat per 100 grams, respectively.

Adzuki Beans vs Koyadofu Vitamins Content

This section will discuss the vitamin content of adzuki beans and koyadofu.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Adzuki Beans have a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), and vitamin B2 (Riboflavin).

However, koyadofu has a higher amount of vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

Adzuki Beans and koyadofu contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins adzuki beans and koyadofu contain side by side, so you can easily compare them.

Adzuki Beans vs Koyadofu Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the adzuki beans and koyadofu comparison focuses on their mineral content.

Adzuki Beans are a better source of calcium, copper, iron, manganese, phosphorus, selenium, and sodium than koyadofu.

On the other hand, koyadofu is a higher amount of magnesium, potassium, and zinc.

Adzuki Beans and koyadofu contain the same amount of fluoride.

Check out the table below to learn how adzuki beans and koyadofu compare when it comes to mineral content.

The Final Word

Adzuki Beans and koyadofu are highly nutritious and a great addition to a plant-based diet.

Both adzuki beans and koyadofu are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in beans and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes are versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.