Product description
[Ingredients] Winged bean, rich in protein, dietary fiber, vitamins A, C, B-complex vitamins, E, and various minerals such as iron, calcium, phosphorus, potassium, magnesium, manganese, zinc, and copper. [Allergens] This product is a legume. Individuals with known immune-allergies to legumes should avoid consumption. Winged beans contain oxalic acid; individuals with a history of oxalate urinary tract stones should avoid them. People with G6PD-enzyme deficiency disease should also avoid them. [Specifications] Fresh vegetable. Pod length typically ranges from approximately 2.5 cm to 30 cm, with optimal eating length being about 5-8 inches (approx. 12-20 cm). Pod color is usually green, but cream, pink, or purple varieties also exist. [Origin] Native to Southern Asia, possibly originating from Papua New Guinea. Widely cultivated in hot, humid equatorial countries in Southeast Asia (e.g., Philippines, Indonesia, India, Burma, Thailand, Sri Lanka, Malaysia, Vietnam, Bangladesh, Laos), tropical Africa, and now also grown in the US (Florida), Australia, and Hawaii. Introduced to Taiwan in 1910. [Shelf Life] Fresh winged beans have a short shelf life and are delicate. They go limp quickly on the counter. When refrigerated in a perforated bag, they can stay crisp for up to 5 days, or for about 1 to 2 weeks in a bag filled with water (changing water as needed). They can be frozen for longer storage. Dried mature seeds can be stored for long periods under cool, dry conditions. [Usage Instructions] The entire winged bean plant is edible, including young leaves, flowers, tubers (roots), and bean pods, and can be eaten raw or cooked. Tender pods are widely consumed and are best when young. Young pods can be eaten raw in salads, steamed, stir-fried, or added to curries and soups. Young leaves can be cooked like spinach or used raw in salads. Flowers can be used in salads or as edible garnishes. Tubers can be eaten raw or cooked like potatoes. Mature seeds require cooking for 2-3 hours to destroy trypsin inhibitors and hemagglutinins, and can be eaten dried, roasted, or ground into flour or milk. Wash young pods thoroughly and they can be sliced diagonally. Avoid overcooking to prevent bitterness.