Nutrition Facts
Serving Size: 100g
Calories1088
Total Fat0.1g
Saturated Fat0.0g
Total Carbs60.7g
Fiber0.0g
Sugars0.0g
Protein3.3g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.0
Inflammation
7.5
Hormonal
5.0
Gut Health
5.0
Skin Health
5.0
Brain Health
8.2
Bone Health
6.8
Sleep
6.2
Exercise
5.0
Longevity
5.9
Detox
5.9
Immunity
6.0
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.1
Electrolyte
5.2
Methylation
🧬 How Yokan from adzuki beans and sugar Affects Your Health
Cortisol & Stress 4% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Thyroid 4% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Iron 6% DV
6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 4% DV
4% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (18mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1088.0 kJ | — |
| Protein | 3.3 g | 7% DV |
| Total Fat | 0.1 g | — |
| Carbohydrate | 60.7 g | 22% DV |
| Sodium | 83.0 mg | 4% DV |
| Calcium | 27.0 mg | 2% DV |
| Iron | 1.2 mg | 6% DV |
| Magnesium | 18.0 mg | 4% DV |
| Phosphorus | 40.0 mg | 3% DV |
| Potassium | 45.0 mg | 1% DV |
| Zinc | 0.1 mg | 1% DV |
| Vitamin B6 | 0.0 mg | — |
| Folate | 8.0 µg | 2% DV |
| Selenium | 2.3 µg | 4% DV |
Compare Yokan from adzuki beans and sugar With...
Babyfood, green beans, dices, toddler
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🤒 Muscle Cramps
Frequently Asked Questions
Does Yokan, prepared from adzuki beans and sugar contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.