Hyacinth bean is an herbaceous, climbing and annual with vigorous taproot. It has a thick stem which 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. |
| Common/English Name | Bonavist, Dolichos, Bonavist Bean, Egyptian Kidney Bean, Egyptian Bean, Hyacinth Bean, Field Bean, Indian Butter Bean, Indian Bean, Lablab Bean, Lablab, Papaya Bean, Musical Bean, Rongai Dolichos, Poor Man’s Bean, Tonga Bean, Sweet Pulse, Wild Bean Creeper, Wild Bean |
| Name in Other Languages | Amharic: Amora-Guaya; Arabic: Lablâb; Argentina: Poroto De Egipto; Burmese: Pe-Gyi; Caribbean: Banner Bean; Chamorro: Chuchumeko; Chinese: Peng Pi Dou; Columbia: Frijol Jacinto; Czech: Dlouhatec Lablab; Danish: Hjelmboenne; Dutch: Komak; Eastonian: Lobauba; El Salvador: Frijol De Adorno; Fiji: Ndralawa; Finnish: Hyasinttipapu; French: Dolique Lab-Lab,; Gambia: Nalvo; German: Faselbohne; Hawaii: Pī; India:- Assamese: Urchi, Bengali: Sim, Gujarati: Valpadi, Hindu: Val, Kannada: Avara, Kashmiri: Moang, Konkani: Vaal, Malayalam: Avara, Oriya: Baragudi, Tamil: Mochai, Telugu: Chikkudu; Indonesia: Kerara; Italian: Fagiolo Del Cairo; Ivory Coast: Guangono Abrua; Japanese: Ingen; Kenya: Njahi; Korean: P’Yontu; Laos: Mak Thoua Peb; Malaysia: Kara Kara; Mexico: Gallinita; Nepal: Rajashimi; Nigeria: Wáákén Dànfámíí; Peru: Lenteja Bocona; Philippines:- Bontok: Itab, Bikol: Batau, Bataw, Bisaya: Batau, Cebu-Bisaya: Baglau, Ifugao: Itab, Iloko: Parda-Atap, Tagalog: Sibachi; Portuguese: Dólico Do Egipto; Puerto Rico: Frijol Caballo; Rapa Nui: Haricot; Russian: Lobija; Sri Lanka (Sinhalese): Dambala; Spanish: Carmelita; Sudan: Lubia; Thai: Thua Nang; Tonga: Pini‘Ae Puaka; Turkish: Lablab; Vietnamese: Dâu Ván; Venezuela: Caroata Chwata; Zambia: Fiwi Bean |
| Plant Growth Habit | 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 as 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 |
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| 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 |
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| Calories in 1cup (194 gm) Without salt |
227 Kcal. |
| Precautions |
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| How to Eat |
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