White Kidney Bean Tablet Candy (Phaseolus vulgaris) — Fiber & Probiotic Blend with Green Coffee

White Kidney Bean Tablet Candy (Phaseolus vulgaris) is a chewable-style tablet made with white kidney bean extract, kefir-flavored fermented milk powder, green coffee powder, and yogurt powder, known in Traditional Chinese Medicine (TCM) food culture as Bái Yún Dòu (白芸豆). White kidney bean has long been valued as a gentle, satisfying food-herb ingredient traditionally associated with supporting digestion and a balanced relationship with starchy foods. Its nature is sweet and neutral, making it a mild, everyday-friendly botanical for daily wellness routines.

Key Selling Points

• Made with white kidney bean extract (Phaseolus vulgaris)
• Blended with kefir fermented milk powder and yogurt powder
• Includes green coffee powder for a balanced botanical blend
• Convenient 1g tablet format in a 14g trial pack
• Produced in Fujian by a long-established source factory

Quality & Sensory

Each tablet is pressed into a compact, smooth disc with a light cream to pale beige color and a fine, even texture. The aroma is mild and slightly milky with a soft botanical note from the green coffee and white kidney bean. When chewed or dissolved, it offers a gentle, subtly sweet and creamy taste with a faint roasted nuance, making it easy to take as part of a daily routine.

Technical Specifications

Usage Scenarios

• Daily wellness routine alongside meals
• Convenient on-the-go botanical supplement
• Part of a balanced dietary fiber intake
• Trial pack for first-time users
• Suitable for adults seeking a food-herb based tablet

Traditional Uses

In folk food-herb practice, white kidney bean is cooked into soups, congee, and everyday meals as a nourishing staple that pairs well with grains and vegetables. It is often included in daily dietary routines for its gentle, satisfying character. In modern food-herb formats, white kidney bean extract is combined with fermented milk powders and green coffee to create a convenient tablet that fits into daily life, echoing the traditional pairing of legumes with fermented foods.

FAQ Q&A