Is red bean a whole grain? What does red bean represent?

Red beans are also called acacia seeds. People in love will use red beans to express their longing for each other. Wang Wei, a poet in the Tang Dynasty, wrote in his poem "Acacia": "Red beans grow in the south, and a few branches sprout in spring. I hope you will pick more, as this is the most acacia-inspired thing." Different numbers of red beans represent different meanings. There are three types of red beans in botany: adzuki beans, sea red beans, and acacia seeds. They are three types of plants in the same family but different genera. Let's learn more about them together!

Contents of this article

1. Is red bean a coarse grain?

2. What do red beans represent?

3. Why can’t red beans be cooked?

Is red bean a whole grain?

Yes. Coarse grains are relative to the refined grains such as refined rice and white flour that we usually eat. They are mainly divided into three categories: cereals, beans and tubers. Red beans belong to the beans among coarse grains. Others include soybeans, green beans, mung beans, black beans, etc.

Coarse grains include corn, millet, red rice, black rice, sorghum, etc.

Whole grain tubers include sweet potatoes, yams, potatoes, etc.

Most whole grains are low in protein, but rich in starch, cellulose, minerals, and B vitamins.

What does red bean represent?

Red beans represent lovesickness. Red beans are also called acacia seeds. People who love each other will use red beans to express their lovesickness. Wang Wei, a poet in the Tang Dynasty, wrote in his poem "Lovesickness": "Red beans grow in the south, and a few branches sprout in spring. I hope you will pick more, as this is the most lovesick thing." Red beans with different numbers of plants represent different meanings.

Abrus precatorius, also known as red bean, chicken bean, beauty bean, acacia bean, red bead wood, Yaeyama coral, black-headed chick, etc., is a poisonous plant.

The seeds of Abrus abrin contain a protein called abrin, which is highly toxic and can cause poisoning if ingested by mistake, and even death in severe cases.

There are three kinds of red beans in botany: adzuki beans, sea red beans and acacia chinensis, which are three types of plants from the same family but different genera. In Wang Wei's famous "Red Bean Poem" "Acacia", the "acacia beans" in the poem and legend are not necessarily acacia chinensis.

Why can't red beans be cooked?

The reason why red beans cannot be cooked is that they are not soaked in advance. Hard red beans are difficult to cook. Soak the red beans in water overnight the day before cooking them, so that the red beans can swell and be easier to cook. The leftover dried red beans can be stored in a water-free and oil-free sealed jar in a dry and cool place.

1. Reasons

The reason why red beans cannot be cooked is that they are not softened by soaking them one day in advance. The harder red beans will be difficult to bloom even if boiled for 3 hours, so prepare a basin of water the day before eating the red beans and soak the red beans in it for 8 to 15 hours. The fully soaked red beans can be opened with a light pinch, and it only takes half an hour to cook the red beans the next day.

2. Saving method

Red beans need to be sealed and stored in a dry and cool place. Prepare a sealed jar, wash and dry the jar, put the red beans in, tighten the lid and store it in a cool and dry place, so that the red beans can remain fresh and nutritious. Note that after each use, make sure the bottle is dry and the lid is tightened. If it is damp, the red beans will easily deteriorate.

3. Food taboos

Red beans cannot be eaten with lamb liver, pork, or winter melon. Eating red beans and lamb tripe together can easily lead to poisoning, eating red beans and pork together can cause edema and abdominal discomfort, and eating red beans and winter melon together can lead to dehydration. Sugar is usually added when cooking red beans, and some people add salt to make soup, but adding salt will affect the efficacy of red beans, so it is not recommended to add salt when eating.