Is adzuki beans high in sulfites?

Watch for

• Top rating for galacto-oligosaccharides, the sugar chain the human gut cannot break down, so a generous helping of red bean paste can bloat you hours later even though the dessert felt light
• Shibukiri, the Japanese habit of bringing adzuki to a boil and pouring the first water off before starting again, strips astringent compounds and takes water-soluble FODMAPs with it, so beans cooked that way are a little gentler than beans simmered straight through in their first water
• Sweetened paste is roughly half sugar by weight, so a reaction to a mochi or a bowl of zenzai may be about the sugar and the portion rather than the bean itself
• High in lectins in the raw bean; the long boil that turns adzuki into paste deals with that, but a quick-soaked batch or a slow cooker that never reaches a rolling boil does not
• High in nickel and moderate in salicylates, so adzuki add to both running totals if you are managing systemic nickel allergy or a salicylate-restricted diet