Winged bean

Winged Bean (Psophocarpus tetragonolobus), also known as the goa bean, four-angled bean, four-cornered bean, manila bean, princess pea, asparagus pea, or dragon bean, is a tropical legume plant native to New Guinea. It grows abundantly in hot, humid equatorial countries, from the Philippines and Indonesia to India, Burma, Thailand, and Sri Lanka. It does well in humid tropics with high rainfall.

Description

The winged bean plant is a vine which grows to about 3-4m in height. It is characterized by its unique square-shaped pods with frilly edges or 'wings', hence the name 'winged bean'. The pods are typically 15-22 cm long and have four wings with frilly edges running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. When the pod is fully ripe, it turns an ash-brown color and splits open to release the seeds.

Cultivation

Winged beans are grown for their edible flowers, leaves, roots, seeds, and especially pods. The plant is a prolific grower and it is resistant to disease and pests. It requires a trellis or support to grow effectively. The plant grows quickly, and it can reach its full height in just a couple of months.

Nutrition and Uses

Winged beans are highly nutritious. The young pods and seeds are rich in protein, while the leaves contain vitamin A, vitamin C, and iron. The tuberous roots are rich in carbohydrates and are a good source of protein and fiber.

In culinary uses, the young pods are commonly eaten raw or cooked like green beans. The seeds are used in similar ways as the soybean. The flowers are used in salads, while the leaves, roots, and tubers are also edible and commonly used in a variety of dishes in its native countries.

See Also

• List of edible flowers
• List of legume dishes
• List of vegetables

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  Illustration of Psophocarpus tetragonolobus
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  Winged bean plant
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  Japanese variety of winged bean
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  Roots of the winged bean
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  Pè myit, a dish made with winged beans
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  Sigarilyas, a dish featuring winged beans