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Adzuki Bean Nature's Glory 25kg OG.Muso 50g GF.(NA 8131P)
 Unit : 25kg
New stock arriving soon.
Certified OrganicChemical FreePesticide FreeNon GMO



This small, dried ruby-coloured legume has a sweet flavour and is prized by Asians for centuries to bring good fortune. It is also traditionally used in weddings and New Year celebrations.

Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular YOKAN, made with adzuki-bean paste and AGAR.

These Adzuki beans have a strong, nutty, sweet flavour, and are used in the macrobiotic diet. They probably originate from China, and are imported from China and Thailand where they are harvested in November and December. In the Orient, adzuki beans are usually cooked to a red soft consistency and served with ingredients such as coconut milk. They are also cooked with rice, their bright colour tinting the rice an attractive pink, as in the Japanese Red-cooked Festival Rice. In the East, it is also common to find adzuki beans sweetened with sugar and made into cakes and sweetmeats.

Health Benefits

Low in fat and high in calcium, potassium, vitamins B1 B2 and fibre. High in protein. It is reputed to be effective for beri beri, kidney trouble (ridding of excess fluid), relieving stiff neck, muscle ache, fatigue and prevention of diarrhoea. Together with winter squash, it is said to be traditionally used to minimize sweet cravings.

Nutrition Facts

Water: 15.5%, Protein: 20.3%, Fat: 2.2%, Carbohydrate: 54.4%, Dietary Fibre: 4.3%, Ash: 3.3%, Calories/100g: 326 Cal.

Percent daily values are based on a 2,000 calorie diet.

How to use

First soak beans overnight to reduce cooking time. Rinse and drain thoroughly. For 1 cup beans, add 3-4 cups water. Cover and simmer under medium heat for 45 min to an hour until soft; 2 hours if the beans are not soaked. You may add honey or brown rice malt to consume.

5 day sprouts add a sweet, succulent flavour to salad.

In East Asian cuisine the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste.

Yokan is a thick jellied dessert made of Azuki bean paste, agar, and sugar.

Pastry can be decorated with sweetened Azuki beans

Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It is also used as a filling for Japanese sweets such as anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.

In Japan, rice with azuki beans is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanatto, and as a popular flavour of ice cream.

Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo.

In Gujarat, India, they are known as Chori.


Adzuki Bean


Keep in a cool and dry place.


Dried Food Beans

Product of China

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Non-GMO Policy
Genetic Modification of crops is a process of adding genes from other species eg bacteria into plants so that they can produce more yield and be resistant to attack from pests. Insects that take GMO crops die due to the toxins that the GMO plants secrete. The safety to humans is still not conclusive and we are concerned.

Hence, Nature's Glory abides by a non GMO policy when we select our products. Hence, we shy away from products made in the USA including fresh produce unless they are tested for non GMO. (These tests may still be insufficient due to the uncontrolled spread of GMO pollen). The introduction of GMOs in Europe had caused half the bee population to go extinct and hence it was banned in Europe. GMOs are also banned in Japan, NZ and Australia. There have also been an increase in the amount of pesticide and chemicals used on crops after the introduction GMOs. The large increase in chemicals on crops has now become a global threat to our environment
24/7 cool storage
We use advanced climate control systems to keep the organic products in good condition, without using chemicals or preservatives.
No Fumigation
Chemical fumigation quickly kills pests and insects that attack stored food, and are commonly done in most food warehouses. (some fumigated as many as 7-10 times a year!) Fumigation leaves chemical residues on the products which may not be good for health in the long term. Our NASAA audited warehouses are never fumigated even in the event of infestation to keep our food safe. Our cold trucks are also not fumigated for the same reason. Besides keeping our products in a cold, dry environment to reduce such pests, we painstakingly remove any insects found by hand sieving. (These pests are common in organic fields as they are also not sprayed with pesticides.)
Microwave Free
Many foods are irradiated with microwave or high energy pulses to pasteurize and extend the shelf life. We do not do this as these high energy waves do potentially destroy the nutrients of the foods and it's enzymes. We believe that food must have "life" or enzymes and should not be overly processed. This is why our products do not have a long shelf life... but may help extend your life!
Radiation Tested
In recent events of radiation disaster and nuclear arms used in previous wars, the threat of nuclear energy cannot be taken lightly. This is why we have stopped imports from radiation affected areas. However, with the air passages and water currents constantly moving the contamination from one area to another, one can never be sure if the source even from a distant country is safe. This is why Nature's Glory has set out to test every batch of products imported from Japan and USA to ensure that they are not contaminated before they are put for sale. These tests will extend to products from other countries as well.