Adzuki bean

Adzuki bean is notable for nickel, FODMAPs, oligosaccharides and histamine. Clear on tyramine, salicylate, sucrose, lactose, sorbitol, fructose, oxalates and gluten.

Yes — Adzuki bean is high in nickel. Adzuki beans are small and sweet enough to be used in desserts, which is where they catch people out - a red bean paste is a legume portion, and carries the legume nickel with it.

Adzuki bean contains moderate levels of FODMAPs. Adzuki beans mostly reach the table as sweetened red bean paste, in mochi, buns and ice cream - which pairs the GOS with a heavy dose of sugar in a portion nobody measures. The plain boiled bean, drained, is the easier form by some distance.

Adzuki bean contains moderate levels of oligosaccharides. Same reason as the FODMAP level: adzuki GOS. Red bean paste is made by cooking the beans down with sugar rather than draining them, so the chains stay in the sweet. Pulse oligosaccharides are water-soluble, and that is the practical point: the level here follows work on pulses AND on what cooking does to them, because soaking and boiling move part of them into water that is usually thrown away.

Adzuki bean contains only low levels of histamine. Adzuki beans carry little histamine dry, and boiling lowers it further - amines leach into the cooking water and are poured away. Sprouting does the opposite: a germinating seed produces amines as it wakes up, so sprouts are a different food here from the pulse they came from. Amounts vary by brand and recipe, so always check the label of the exact product.