| ≥1 piece | 800 |
Description: Winged beans, scientifically known as Psophocarpus tetragonolobus, are a versatile and nutritious legume native to Southeast Asia. Also referred to as Goa beans, asparagus pea, or dragon beans, these unique beans are a staple in many cuisines around the world. They are named after their distinctive wing-like protrusions along the edges of their pods.
Specification Table:
| Feathers | Specifications |
|---|---|
| Nutritional Value | Winged beans are packed with essential nutrients, including protein, dietary fiber, vitamins (such as vitamin C, vitamin A, and B vitamins), and minerals (such as calcium, iron, and potassium). |
| Culinary Versatility | The entire winged bean plant is edible, including the leaves, pods, flowers, and tubers. The pods can be cooked and used in stir-fries, soups, curries, and salads. The leaves can be cooked similarly to spinach or used in salads. The flowers are often used in salads or as a garnish. The tubers can be boiled, roasted, or mashed. |
| Taste and Texture | Winged beans have a mild and slightly nutty flavor. The pods are crisp and crunchy when raw, but become tender when cooked. The leaves have a mild taste similar to spinach. |
| Preparation | Winged beans should be harvested when the pods are young and tender. Remove the wing-like projections and wash the pods thoroughly before using. The leaves can be plucked and washed, and the flowers can be separated from the stem. The tubers should be peeled and cleaned before cooking. |
| Storage | Winged beans are best consumed fresh, but they can be stored in a cool and dry place for a few days. Alternatively, you can blanch and freeze them for longer storage. |
| Cultural Significance | Winged beans have cultural significance in many cuisines, particularly in Southeast Asia. They are celebrated for their versatility, nutritional value, and ability to thrive in various climates. |