Winged bean is a tropical legume plant that grows abundantly in the hot and humid countries. It has many health benefits including being low in calories, contains up to 35% protein, they build strong bones, and they are full of Vitamins A, B vitamins, and C.
Winged beans possess’ great amount of fiber for building probiotics bacteria, wonderful live enzymes, and whole spectrum of proteins or amino acids.
The entire winged bean plant is edible. The leaves, flowers, roots, and bean pods can be eaten raw or cooked; the pods are edible even when raw and unripe. The seeds are edible after cooking. Each of these parts contains vitamin A, vitamin C, calcium, and iron, among other nutrients.
They belong to a perennial plant which has the ability to keep growing and produce continuously, so it is best if you plant some at your garden for an endless supply of this. Winged bean is fat free and cholesterol free which is best to a person who is in dieting. It also enhances our disease resistance.
Winged bean parts:
-The tender pods which are most widely eaten part of the plant are best if eaten before it exceed one inch.
-The flowers are used to colour rice and pastry.
-The young leaves can be picked and prepared as a leaf vegetable like spinach.
-The tuberous roots are very rich in nutrients and have a nutty flavour. It holds about 20% protein which makes itself richer in protein among other root vegetables.
-The leaves and flowers are also high in protein; it has about 10–15% protein.
-The seeds are about 35% protein. They require cooking for two to three hours to destroy the trypsin inhibitors and hemagglutinins that inhibit digestion. They can be eaten dried or roasted.
-Useful flour can be made from dried and seeds of winged beans. It can also be brewed to make a coffee-like drink.
In Malaya, winged beans are used as an effective remedy for smallpox, and as a cure for vertigo.