Red Bean Paste (Anko)
Red Bean Paste, known as 'Anko' in Japan, is a sweet, thick paste made from boiled adzuki beans and sugar. It is a fundamental ingredient in many East Asian desserts, particularly in Japanese wagashi, Chinese pastries like mooncakes, and Korean rice cakes.
🍽️ Nutrition at a glance
Anko is a carbohydrate-rich food, primarily providing energy from sugars and starch, with very little fat or protein. A typical 100g serving contains roughly 250-300 calories, and it offers minerals like potassium and magnesium from the beans.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 5 g |
| Carbs | 42 g |
| Fat | 0.5 g |
| Fiber | 6 g |
| Sugar | 28 g |
| Sodium | 10 mg |
| Potassium | 350 mg |
| Iron | 2.0 mg |
| Magnesium | 60 mg |
| Phosphorus | 80 mg |
| Folate | 30 mcg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.2 mg |
| Zinc | 1.0 mg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Anko is deeply tied to celebrations and seasons in Japan, with different textures (smooth 'koshi-an' or chunky 'tsubuan') used for specific occasions. Nutritionally, adzuki beans are considered one of the healthiest legumes, rich in fiber and antioxidants, though the high sugar content in Anko moderates these benefits.
