Hyacinth beans contain a sufficient quantity of potassium which strengthens muscles and lessens muscle cramps. Minerals such as selenium, manganese and zinc also help tackle lung and respiratory diseases. This vegetable is a great mood booster as it contains amino acids which help to balance hormones
Hyacinth beans Quick Facts
Name:
Hyacinth beans
Scientific Name:
Lablab purpureus
Origin
Africa and is cultivated widely in North Africa and Asia for its edible pods.
Colors
Bright purple – pale green
Shapes
Broadly scimitar, long, flat, smooth; Length: 4–5 cm
Lablab purpureus is a legume that is cultivated to be eaten as green pods. It belongs to the family Fabaceae ⁄ Leguminosae. It is also known as Egyptian Bean, Hyacinth Bean, Field Bean, Indian bean, Lablab Bean, Musical Bean, Tonga Bean, Sweet Pulse, and Wild Bean.
HYACINTH BEANS – LABLAB PURPUREUS FACTS
Hyacinth bean is an herbaceous, climbing, and annual with a vigorous taproot. It has a thick stem that grows up to 3 feet. Leaves are trifoliate and long-stemmed. The egg-shaped leaflet is 3–6 in. (7.5–15 cm) long and widens in the middle. The above part of the leaflet is smooth and shorthaired below.
Name
Hyacinth beans
Scientific Name
Lablab purpureus
Native
Africa and is cultivated widely in North Africa and Asia for its edible pods.
Annual or short-lived perennial, twining or trailing herb
Growing Climate
Tropical
Soil
Well-drained
Plant Size
10-15 feet
Stem
Thick, Length: 6 meters
Leaf
Alternate, trifoliate, Length: 7.5 – 15 cm
Edible parts of the plants
Young pod: They are added to stir-fries and curries. Immature seeds: The green seeds are consumed boiled, roasted, fermented to tempeh, or processed into Tofu. Young shoots, leaves, and inflorescences: These are consumed like spinach.
Flowering Season
Summer
Flower
Purple, White
Pod shape & size
Broadly scimitar, long, flat, smooth; Length: 4–5 cm
Pod color
Bright purple – pale green
Pod texture and peel
Smooth, thin
Seeds shape and size
Round to oval, Length: 1 cm
Seeds color
White, cream, pale brown, dark brown, red, black or mottled
Flavor/aroma
Strong, nutty aroma
Taste
Sweet
Varieties/Types
Hyacinth Bean, White Flower
Hyacinth Bean, Purple Flower
Hyacinth Bean, Asia Purple
Hyacinth Bean, Asia White
Major Nutritions (Without salt)
Iron, Fe 8.89 mg (111.13%)
Copper, Cu 0.662 mg (73.56%)
Zinc, Zn 5.53 mg (50.27%)
Isoleucine 0.757 g (45.28%)
Vitamin B1 (Thiamin) 0.524 mg (43.67%)
Manganese, Mn 0.935 mg (40.65%)
Valine 0.819 g (38.78%)
Magnesium, Mg 159 mg (37.86%)
Histidine 0.452 g (36.69%)
Leucine 1.341 g (36.28%)
Threonine 0.611 g (34.72%)
Phosphorus, P 233 mg (33.29%)
Lysine 1.079 g (32.27%)
Protein 15.79 g (31.58%)
Carbohydrate 40.14 g (30.88%)
Health Benefits
Brain health
Cardiovascular health
Prevent cancer
Assist respiration
Supports digestion
Treats insomnia
Assist levels of energy
Gum health
Enhance mood
Prevent cramps
Calories in 1cup (194 gm) Without salt
227 Kcal.
Precautions
Hyacinth bean should not be consumed raw. Raw hyacinth beans are harmful and lead to stomach problems.
It may result flatulence or gas.
The dry seeds should be avoided because they may be poisonous and should be consumed after continuous boiling.
Those who are allergic to Hyacinth bean should avoid its use.
It may interact with anticancer agents, antiretroviral agents, immune system & fertility agents, gastrointestinal agents, antifungals and antiviral agents.
Those who suffer from cold or flu should avoid Hyacinth bean.
How to Eat
The immature pods are consumed boiling as vegetables.
They are boiled, sautéed, steamed and baked.
Flowers are added to salads.
Young leaves used as a pot herb, starchy root cooked.
Hyacinth bean is added to curries and used as flavoring agent.
The leaves of the herb are eaten like spinach.
Hyacinth beans Scientific Classification
Scientific Name: Lablab purpureus
Rank
Scientific Name & (Common Name)
Kingdom
Plantae (Plants)
Subkingdom
Tracheobionta (Vascular plants)
Superdivision
Spermatophyta (Seed plants)
Class
Magnoliopsida (Dicotyledons)
Subclass
Rosidae
Order
Fabales
Family
Fabaceae/ Leguminosae (Pea family)
Genus
Lablab Adans. (Lablab)
Species
Lablab purpureus (L.) Sweet (Hyacinthbean)
Synonyms
Dolichos benghalensis Jacq.
Dolichos lablab L.
Dolichos purpureus L.
Lablab niger Medik.
Lablab nigra Medik.
Lablab vulgaris var. albiflorus DC.
Vigna aristata Piper
The plant is tropical and widely grown in North Africa and Asia. It is a twining or trailing herb. The pods are 4 to 5 cm long. It is used for vegetable use. It has a strong nutty aroma and sweet flavor. There are four varieties of Hyacinth beans such as White Flower, Purple Flower, Asia Purple, and Asia White.
History
Native to Africa, it is cultivated widely in North Africa and Asia for its edible pods. Hyacinth bean made its way to India from Africa between 1600 and 1500 BC. In the 1700s, Hyacinth beans were introduced to Europe. In the 19th century, Hyacinth beans were introduced to America as an ornamental plant. Hyacinth beans were cultivated in Asia and North Africa as a food source.
Plant
The plant of Hyacinth beans is an annual or short-lived perennial, twining, or trailing herb with a thick stem that is about 6 meters long. The plant grows up to 10-15 feet high. The leaves are alternate, trifoliate, and 7.5 – 15 cm long. The flowers are purple or white. It requires well-drained soil.
The fruit is a broad scimitar and smooth pods which are bright purple to pale green. The pods are 4–5 cm long. Each pod contains 4-6 seeds, round to oval and 1 cm long. The seeds are white, cream, pale brown, dark brown, red, black, or mottled.
Nutritional value of Hyacinth beans, mature seeds, cooked and boiled without salt
Serving Size: 1 Cup, 194 g
Calories 227 Kcal.Calories from Fat 10.17 Kcal.
Proximity
Amount
% DV
Water
134.11 g
N/D
Energy
227 Kcal
N/D
Energy
953 kJ
N/D
Protein
15.79 g
31.58%
Total Fat (lipid)
1.13 g
3.23%
Ash
2.83 g
N/D
Carbohydrate
40.14 g
30.88%
Minerals
Amount
% DV
Calcium, Ca
78 mg
7.80%
Iron, Fe
8.89 mg
111.13%
Magnesium, Mg
159 mg
37.86%
Phosphorus, P
233 mg
33.29%
Potassium, K
654 mg
13.91%
Sodium, Na
14 mg
0.93%
Zinc, Zn
5.53 mg
50.27%
Copper, Cu
0.662 mg
73.56%
Manganese, Mn
0.935 mg
40.65%
Selenium, Se
5.4 µg
9.82%
Vitamins
Amount
% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)
0.524 mg
43.67%
Vitamin B2 (Riboflavin)
0.072 mg
5.54%
Vitamin B3 (Niacin)
0.797 mg
4.98%
Vitamin B5 (Pantothenic acid)
0.613 mg
12.26%
Vitamin B6 (Pyridoxine)
0.072 mg
5.54%
Vitamin B9 (Folate)
8 µg
2.00%
Folic Acid
0 µg
N/D
Folate, food
8 µg
N/D
Folate, DEF
8 µg
N/D
Lipids
Amount
% DV
Fatty acids, total saturated
0.192 g
N/D
Fatty acids, total monounsaturated
0.05 g
N/D
Oleic acid 18:1 (octadecenoic acid)
0.05 g
N/D
Fatty acids, total polyunsaturated
0.475 g
N/D
Linoleic acid 18:2 (octadecadienoic acid)
0.475 g
N/D
Amino Acids
Amount
% DV
Tryptophan
0.132 g
30.00%
Threonine
0.611 g
34.72%
Isoleucine
0.757 g
45.28%
Leucine
1.341 g
36.28%
Lysine
1.079 g
32.27%
Methionine
0.126 g
N/D
Cystine
0.184 g
N/D
Phenylalanine
0.795 g
N/D
Tyrosine
0.565 g
N/D
Valine
0.819 g
38.78%
Arginine
1.16 g
N/D
Histidine
0.452 g
36.69%
Alanine
0.706 g
N/D
Aspartic acid
1.866 g
N/D
Glutamic acid
2.567 g
N/D
Glycine
0.681 g
N/D
Proline
0.768 g
N/D
Serine
0.869 g
N/D
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source:
Hyacinth Bean contains various nutrients, minerals, vitamins, and lipids that help to enhance overall health. It possesses antimicrobial, antifungal, anti-inflammatory, tonic, aphrodisiac, hypocholesterolemic, galactagogue, appetite suppressants, and antispasmodic properties that prevent various types of ailments.
Brain health
Copper is essential for the brain pathways such as galactose and dopamine which helps to maintain mood, outlook, and focus. The low presence of copper leads to fatigue, poor mood, concentration trouble, and low metabolic activity. It is also associated with utilizing tyrosinase, ascorbate oxidase, superoxide dismutase, and Vitamin C. The antioxidants prevent the damage caused by free radicals and slow down the aging process, neurodegenerative disease, and cancer.
Cardiovascular health
Vitamin B1 is vital for the production of acetylcholine which is a neurotransmitter that relays messages from the nerves to the muscles. The heart depends on these signals. The proper use of energy helps to provide signals between the nerves and muscles. The studies show that Vitamin B1 helps to counteract heart disease as it maintains healthy ventricular function and also treats heart failure.
Prevent cancer
Zinc possesses antioxidant and anti-inflammatory properties which help to counteract oxidative stress and reduce the risk of diseases. Zinc assists the healthy cell division prevents mutation of cells and prohibits tumor growth. The research shows that the adequate intake of zinc reduced oxidative stress along with infections and side effects. It has the ability to promote the immune system.
Assist respiration
Minerals such as selenium, manganese, and zinc assist people having the lung disorders like a chronic obstructive pulmonary disease. Oxidative stress is the cause of respiratory disorders and chronic obstructive pulmonary disease. Manganese is able to reduce oxidative stress as well as inflammation by producing the SOD’s which helps to heal the lungs.
Supports digestion
Fiber plays a vital role in digestion. Insoluble fiber provides bulk to the stool and speeds up the time to pass the waste from the body. It helps to prevent bloating, constipation and indigestion. Soluble fiber enhances digestion by absorbing the water to form a viscous substance that is fermented by the bacteria in the digestive tract.
Treats insomnia
The low consumption and absorption of nutrients is the cause of insomnia. An adequate amount of magnesium helps to increase sleep, lower levels of cortisol, and higher concentrations of melatonin that are related to stress. The research shows that magnesium supplements reduce the symptoms of insomnia, improve sleep time, sleep efficiency, and sleep onset. It also reduces cortisol.
Assist levels of energy
Iron helps to transport oxygen to the cells. It helps to body to absorb nutrients and digest proteins from the food. The low presence of iron results sluggish, trouble being active, and cause exhaustion. The symptoms of iron deficiency are mood change, low concentration, and muscle coordination problems.
Gum health
Vitamin D, Calcium, and phosphorus is essential for maintaining bone health by supporting jaw-bone mineral density, tooth enamel, and holding teeth in place. Vitamins and minerals help to cure tooth decay. Children require foods rich in calcium and phosphorus which helps to form the hard structure of the teeth. Along with phosphorus, Vitamin D is essential to balance the calcium in the body and enhance its absorption for the formation of teeth. Vitamin D reduces the gum inflammation that is related to periodontal gum disease.
Enhance mood
Protein foods contain amino acids that are essential to balance hormones, control mood, and treat anxiety. Protein assists the function of neurotransmitters and harmonizes the hormones such as serotonin and dopamine which helps to calm us. Proteins balance the glucose and prevent irritability, mood change, and cravings which are associated with the fluctuation of blood sugar levels.
Prevent cramps
Hyacinth beans contain an adequate amount of potassium which reduces muscle cramps and improves the strength of muscles. The deficiency of potassium is the cause of muscle cramps. The potassium soothes the muscles by balancing the fluid levels. A low level of potassium leads to cramps, general pains, and muscle spasms. It helps to break down the proteins and carbs which the muscle depends upon for repair and energy.
Traditional uses
In Peninsular Malaysia, the leaves are used with rice flour and turmeric as a poultice for eczema.
An infusion made from leaves is used to treat gonorrhea.
In Indo-China, the leaves are used for colic.
In the Philippines, the leaves are used for leucorrhoea and menorrhagia.
In East Africa, crushed leaves are used to cure headaches.
Leaves are used to treat stomach disorders.
Green leaves with vinegar are used to cure snakebites.
In Rwanda, a decoction made from leaves is used to cure heart problems.
In the Democratic Republic of Congo, an infusion made from leaves is used to treat sore throat and tonsillitis.
In Asia, the flowers are used as antivirus, emmenagogue, alexiteric and carminative.
In Indo-China, the flowers are used as the treatment for leucorrhoea and menorrhagia.
In Assam, the pod’s juice is used to treat inflammation of the ear and throat.
The mature seeds are anthelmintic, aphrodisiac, antispasmodic, digestive, astringent, depurative, febrifuge and stomachic.
The decoction is used to treat sunstroke, vomiting, nausea, enteritis, diarrhea, alcoholism, abdominal pain, and arsenic.
The Chinese use the boiled ripe seeds as a carminative and tonic.
In India, the seeds are used to stop nose bleeding.
In Senegal, the seed is used as stomachic, antispasmodic, and as a treatment for sunstroke and cholera.
