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Winged bean
Winged bean
Winged bean
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Winged bean
Winged bean flowers, leaves, and seeds
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Genus: Psophocarpus
Species:
P. tetragonolobus
Binomial name
Psophocarpus tetragonolobus

The winged bean (Psophocarpus tetragonolobus), also known as cigarillas, Goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, star bean, kamrangi bean, pea, or dragon bean, is a tropical herbaceous legume plant.

Winged bean is widely recognised by consumers and farmers in South Asia and South East Asia for its variety of uses and disease resistance. Winged bean is nutrient-rich and all parts of the plant are edible. The leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. The winged bean is an underutilised species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa, and Latin America.[1]

Description

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The winged bean plant grows as a vine with climbing stems and leaves, 3–4 m (10–13 ft) in height. It is an herbaceous perennial, but can be grown as an annual. It is generally taller and notably larger than the common bean. The leaves can be 15 cm (6 in) long.[2] The shape of its leaves ranges from ovate to deltoid, ovate-lanceolate, lanceolate, and long lanceolate.[1] The green tone of the leaves also varies. The stem is most commonly green, but sometimes boasts purple. The large flower is pale blue.

The bean pod may be smooth or rough, depending on the genotype. It is typically 15–22 cm (6–8+1⁄2 in) long, rectangular in cross-section[2] (though sometimes appearing flat), and has four wings with frilly edges running lengthwise. The skin is waxy and the flesh partially translucent in the young pods. The colour of the pods may be cream, green, pink, or purple. When fully ripe, the pod turns an ash-brown colour and splits open to release the seeds (beans). The seed shape is often round; oval and rectangular seeds also occur. Seeds may appear white, cream, dark tan, or brown, depending on growing and storage conditions.[1] The beans themselves are similar to soybeans in both use and nutritional content (being 29.8% to 39% protein).

Taxonomy

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The winged bean belongs to the genus Psophocarpus, which is part of the legume family, Fabaceae.[1] Species in the Psophocarpus genus are perennial herbs grown as annuals.[3] Psophocarpus species have tuberous roots and pods with wings.[4] They can climb by twining their stems around a support.

Distribution and habitat

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Most likely originating from New Guinea,[3] the species grows abundantly in the hot, humid equatorial countries of South and Southeast Asia, as well as tropical Africa.[2] It is widely known in Southeast Asia and Papua New Guinea, but only cultivated on a small scale.[1]

It tends to be found in open areas and old garden sites, less so in the forest.[2]

Ecology

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Germination

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Winged bean is a self-pollinating plant but mutations and occasional outcrossing may produce variations in the species.[1] The pretreatment of winged bean seeds is not required in tropical climate, but scarification of seeds has shown to enhance the germination rate of seedlings.[1] Seed soaking may also increase speed to germination, as is typical, and may be used in conjunction with scarification. Seedlings under natural field conditions have been reported to emerge between five and seven days.[1]

Winged bean can grow at least as fast as comparable legumes, including soy. Plants flower 40 to 140 days after sowing.[1] Pods reach full-length about two weeks after pollination. Three weeks after pollination, the pod becomes fibrous; after six weeks, mature seeds are ready for harvest.[4] Tuber development and flower production vary according to genotype and environmental factors. Some winged bean varieties do not produce tuberous roots.[1] The winged bean is a tropical plant, and will only flower when the day length is shorter than 12 hours, although some varieties have been reported to be day-length neutral.[1][5] All varieties of winged bean grow on a vine and must grow over a support. Some examples of support systems include: growing against exterior walls of houses, huts, buildings; supporting against larger perennial trees; stakes placed in the ground vertically; and structures made from posts and wires.[1]

Because the early growth of winged bean is slow, it is important to maintain weeds. Slow early growth makes winged bean susceptible to weed competition in the first four to six weeks of development.[1] Khan (1982) recommends weeding by hand or animal drawn tractor two times before the support system of the winged bean is established.[1]

Winged bean can be grown without added fertiliser as the plant has a bacterium on the nodules of the roots that fixes nitrogen and allows the plant to absorb nitrogen.[4] Factors that influence nitrogen fixation include, Rhizobium strain, interactions between strain and host genotype, available nutrients and soil pH.[1]

Growing conditions

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Four winged bean pods rest in the palm of a man's hand
Winged beans grown in a south-facing, raised compost bed in Alpine, New Jersey, US

Although winged bean thrives in hot weather and favours humidity, it is adaptable.[1] The plant's ability to grow in heavy rainfall makes it a candidate for the people of the African tropics.[6]

Winged bean production is optimal in humidity, but the species is susceptible to moisture stress and waterlogging.[1] Ideal growing temperature is 25 °C.[1] Lower temperatures suppress germination, and extremely high temperatures inhibit yield.[1]

Even moderate variations in the growing climate can affect yield. Growing winged bean in lower temperatures can increase tuber production.[1] Leaf expansion rate is higher in a warmer climate. For the highest yields, the soil should remain moist throughout the plant's life cycle.[1] Although the plant is tropical, it can flourish in a dry climate if irrigated.[4] If the plant matures during the drier part of the growing season, yields are higher.[1]

Winged bean is an effective cover crop; planting it uniform with the ground suppresses weed growth.[1] As a restorative crop, winged bean can improve nutrient-poor soil with nitrogen when it is turned over into the soil.[1]

Composition

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Nutrition

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Winged beans, mature seeds, raw
Nutritional value per 100 g (3.5 oz)
Energy1,711 kJ (409 kcal)
41.7 g
Dietary fiber25.9 g
16.3 g
Saturated2.3 g
Monounsaturated6 g
Polyunsaturated4.3 g
29.65 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A0 IU
Thiamine (B1)
86%
1.03 mg
Riboflavin (B2)
35%
0.45 mg
Niacin (B3)
19%
3.09 mg
Pantothenic acid (B5)
16%
0.795 mg
Vitamin B6
10%
0.175 mg
Folate (B9)
11%
45 μg
Vitamin C
0%
0 mg
MineralsQuantity
%DV†
Calcium
34%
440 mg
Iron
75%
13.44 mg
Magnesium
43%
179 mg
Manganese
162%
3.721 mg
Phosphorus
36%
451 mg
Potassium
33%
977 mg
Sodium
2%
38 mg
Zinc
41%
4.48 mg
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[7] except for potassium, which is estimated based on expert recommendation from the National Academies.[8]

Uses

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Culinary

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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. The tender pods, which are the most widely eaten part of the plant, are best when eaten before they exceed 2.5 cm (1 in) in length. They are ready for harvest within three months of planting. The flowers are used to colour rice and pastry. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach.[2][verification needed][9] The nutrient-rich, tuberous roots have a nutty flavour. They are about 20% protein; winged bean roots have more protein than many other root vegetables.[10] The leaves and flowers are also high in protein (10–15%).[10]

The seeds are about 35% protein and 18% fat. They require cooking for two to three hours to destroy the trypsin inhibitors and hemagglutinins that inhibit digestion.[10] They can be eaten dried or roasted. Dried and ground seeds make a useful flour, and can be brewed to make a coffee-like drink.

  • Winged bean pods
    Winged bean pods
  • A young Burmese woman sells winged bean roots at a market in Mandalay
    A young Burmese woman sells winged bean roots at a market in Mandalay
  • Boiled winged bean roots served as a snack in Burma
    Boiled winged bean roots served as a snack in Burma
  • Ginataang sigarilyas, a Filipino dish of winged bean (sigarilyas) in coconut milk
    Ginataang sigarilyas, a Filipino dish of winged bean (sigarilyas) in coconut milk

The beans are rich not only in protein, but in tocopherols (antioxidants that facilitate vitamin-A utilisation in the body).[11] They can be made into milk when blended with water and an emulsifier.[12] Winged bean milk is similar to soy milk, but without the bean-rich flavour.[12] The flavour of raw beans is not unlike that of asparagus.

Smoked pods, dried seeds, tubers (cooked and uncooked), and leaves have been sold in domestic markets in South East and South Asia.[1] Mature seeds can command a high price.[4] In Nagaland the fruit is eaten raw as salad and called charkona in the Nagamese creole. In the Angami language it is called kedia rücü.[13]

As animal feed

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Winged bean is a potential food source for ruminants, poultry,[1] fish, and other livestock.

For commercial fish feed, winged bean is a potentially lower-cost protein source. In Africa, fish meal is especially scarce and expensive.[14] The African sharptooth catfish, a highly valued food fish in Africa,[14] can eat winged bean. In Papua New Guinea highlands region where winged beans thrive, the husks are fed to domesticated pigs as a dietary supplement.

See also

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Wikimedia Commons has media related to Psophocarpus tetragonolobus.

Notes

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Further reading

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Winged bean

View on Grokipedia
from Grokipedia
The winged bean (Psophocarpus tetragonolobus (L.) DC.), also known as Goa bean or , is a tropical climbing perennial herbaceous vine in the family, native to humid equatorial regions of , , and the Pacific, where it has been cultivated for centuries. It features trifoliate leaves, fragrant purple or blue flowers, and distinctive long, quadrangular pods (15–22 cm) adorned with four prominent wing-like ridges, which are harvested immature as a . All parts of the —leaves, flowers, immature pods, mature seeds, and tuberous roots—are and nutrient-dense, earning it the moniker "one species supermarket" for its versatility in providing protein, oils, vitamins, and minerals in a single crop. Originating possibly in Papua New Guinea or along the rim, with debated African progenitor links, the plant thrives in hot, humid environments from to 2,000 m altitude, requiring well-drained soils ( 5.5–7), temperatures of 18–30°C, and high rainfall (1,500–2,500 mm annually), while being sensitive to frost and photoperiod-sensitive as a short-day . It climbs via twining stems to 3–4 m, fixes atmospheric through root nodules, and yields pods in 60–90 days and tubers in 4–8 months under optimal conditions, making it suitable for low-input farming in . Nutritionally, winged bean stands out for its high protein content: mature seeds contain 30–37% crude protein and 15–18% fat, with a balanced profile including essential ones like and ; tubers offer 12–19% protein (higher than potatoes or ), alongside fiber, carbohydrates, and minerals such as (up to 32 mg/kg) and iron; leaves and pods are rich in vitamins A and C, calcium, and iron, supporting dietary needs in protein-deficient regions. Immature pods provide 1–3% protein, while the overall plant's composition includes 14–19% oil and 34–40% carbohydrates in seeds, contributing to (e.g., 16,264 J/g in some accessions). In culinary and agricultural uses, young pods are eaten raw in salads, stir-fried, or steamed like green beans; mature seeds are boiled, roasted, or fermented into condiments; tubers are boiled or roasted as a starchy ; leaves serve as a substitute; and flowers add to salads, enhancing in tropical diets. As a multipurpose crop, it bolsters , fodder, and via , though underutilization persists due to limited breeding and market awareness, with potential for expanded cultivation in sustainable systems across , , and beyond. Recent genomic studies and breeding efforts, including a chromosome-level assembly and new high-nutrient varieties developed in 2025, highlight its growing potential in .

Botany and Taxonomy

Physical Description

The winged bean (Psophocarpus tetragonolobus) is a climbing, herbaceous that twines up to 3–5 meters in length, supported by weak, ridged stems that require trellising for optimal growth. Its leaves are trifoliate and compound-pinnate, consisting of three ovate to deltoid leaflets measuring 7.5–15 cm long, arranged alternately on the stems. The flowers are pea-like (papilionaceous), measuring 2.5–3.5 cm wide, and range in color from blue to purple, occasionally white or red; they are borne in clusters of 2–10 per axillary , with inflorescences up to 15 cm long. The distinctive pods are elongated and four-angled, featuring four prominent longitudinal wings that expand the pod width to approximately 3 cm; pods typically measure 15–30 cm in length and contain 5–21 seeds, though commonly 6–10 per pod. are round to square-shaped, 6–10 mm long, and vary in color from white and yellow to brown or black. All major parts of the plant are edible, including the immature pods (harvested when young and tender, typically 10–20 cm long), mature seeds, young leaves and shoots, flowers, and tuberous roots in certain varieties. The root system is extensive and fibrous, with some cultivars developing thickened tuberous roots up to 8–12 cm long and 2–4 cm in diameter; these roots form symbiotic nodules with bacteria, enabling .

Taxonomic Classification

The winged bean is scientifically classified as Psophocarpus tetragonolobus (L.) DC., belonging to the family , subfamily , and tribe . This places it within the diverse family, known for nitrogen-fixing capabilities and pod-bearing structures. The basionym was originally described as Dolichos tetragonolobus L. in 1753, later transferred to the genus Psophocarpus by in 1825. Notable synonyms include Dolichos tetragonolobus L. and Psophocarpus palustris Blanco, reflecting historical taxonomic revisions and regional variations in nomenclature. The genus name Psophocarpus derives from the Greek words psophos (noise or rattle) and karpos (fruit), alluding to the characteristic rattling sound produced by dry seeds within mature pods. The specific epithet tetragonolobus combines Greek roots tetra- (four), gonia (angle), and lobos (pod), describing the distinctive four-angled, winged pod structure. The genus Psophocarpus comprises approximately nine , most of which are native to , with P. tetragonolobus being the only one widely cultivated for food and other uses. Within P. tetragonolobus, varietal diversity includes tuberous forms like 'UPS 122', which develops edible underground tubers, contrasting with non-tuberous types such as 'UPS 31' that prioritize pod and leaf production. As an underutilized tropical legume, the winged bean exhibits limited genetic breeding efforts, relying primarily on landraces and wild relatives for diversity, though recent genomic studies of over 130 global accessions highlight potential for hybridization to enhance traits like yield and disease resistance.

Geographic Distribution

Native Range

The winged bean (Psophocarpus tetragonolobus) is believed to be indigenous to the Malesia region of Southeast Asia, encompassing areas such as Papua New Guinea, Indonesia (including Irian Jaya), the Philippines, and extending westward to northeastern India and Myanmar, though its exact origins are debated with some evidence suggesting possible links to Africa. This distribution aligns with centers of greatest genetic diversity observed in Indonesian and Papua New Guinean islands, where the species exhibits significant variation suggestive of its evolutionary origins. Although the true wild progenitor remains unknown or possibly extinct, the domesticated form's prevalence in these humid equatorial zones indicates long-term adaptation through human selection and cultivation. Genetic analyses reveal low overall sequence variation, indicative of a domestication bottleneck, alongside four distinct groups without strict geographic boundaries, suggesting multiple origins or extensive cross-breeding. In its native habitats, the winged bean thrives in humid tropical lowlands, riverine environments, and secondary forests, typically at elevations from up to 1,500–2,000 , though growth diminishes above 1,600 . These ecosystems, often characterized by high rainfall exceeding 2,500 mm annually and disturbed or fertile such as sandy loams and clays with pH 4.3–8.0, support the plant's climbing perennial habit and symbiotic . The species favors hot, humid conditions and tolerates a range of types, reflecting its to dynamic, moisture-rich tropical settings. Historical evidence points to domestication foci in and , with the crop's spread likely facilitated by ancient human migrations and trade across , though direct archaeological records are lacking.

Introduced and Cultivated Regions

The winged bean (Psophocarpus tetragonolobus) has been introduced and cultivated beyond its native range primarily in tropical and subtropical regions, where it serves as a versatile for local . In South and , it has been widely adopted in countries such as , , and , where it is grown for its pods, leaves, and tubers in both home gardens and small-scale fields. Similarly, in , cultivation has expanded to nations including , , and , often integrated into mixed cropping systems to enhance through . In , the crop has been established in and , with research demonstrating its adaptability to local humid conditions for production. Additionally, it thrives in the Pacific Islands, including areas beyond , and experimental trials have been conducted in and , USA, highlighting its potential in warm, frost-free environments. Major production occurs in , , , and , where the crop supports subsistence farming and contributes to dietary diversity in humid tropical zones between approximately 20–30°N and S latitudes. Despite this, winged bean remains underutilized globally, with estimated cultivated area under 100,000 hectares, though interest is growing in regions suitable for low-input . Its spread has been driven by its multipurpose uses, including as a and food source, making it valuable for smallholder systems in and . The cultivation history of winged bean outside its origins gained momentum in the and , when international organizations, including the (FAO) of the , promoted it as a "super crop" for in developing tropical countries due to its high and ease of integration into existing farming practices. This period saw targeted introductions to enhance protein availability in humid tropics, where the plant's ability to fix and produce yields across multiple plant parts aligned with needs for sustainable, resilient in resource-limited settings. Today, while commercial scale remains modest, its role in subsistence farming continues to expand, particularly in smallholder communities addressing .

Ecology and Cultivation

Germination and Growth Cycle

The germination of winged bean (Psophocarpus tetragonolobus) seeds is hypogeal, with the cotyledons remaining below the surface during . Optimal occurs at temperatures between 25°C and 30°C, typically taking 5 to 10 days under favorable conditions. Many varieties produce hard seeds with impermeable coats that require , such as mechanical nicking or acid treatment, to improve water uptake and achieve uniform rates above 80%. Seed viability can be maintained for up to 2 years when stored in cool, dry conditions, though rates decline progressively after the first year in tropical environments. The growth cycle of winged bean progresses through distinct phases, beginning with a vegetative stage lasting 4 to 6 weeks, during which the elongates rapidly from initial slow establishment to reach 3-5 meters in height with trifoliate leaves. Flowering follows in 8 to 12 weeks for day-neutral varieties, producing clusters of to papilionaceous flowers, though it is generally a short-day , with traditional types responding to short days. Pod development, or podding, occurs from 12 to 16 weeks, with four-angled pods maturing in about 3 weeks post-pollination and harvested at various stages for edible use. In tuberous varieties, underground formation begins after 6 to 9 months, yielding enlarged roots up to 25 cm long that store carbohydrates and can be harvested after the aerial parts senesce. Winged bean exhibits primarily self-pollinating reproductive traits, facilitated by cleistogamous flowers, although rates of up to 7.6% can occur via pollinators like bees, leading to in populations. yields typically range from 1 to 2 tons per under optimal cultivation, with 5 to 20 seeds per pod contributing to high productivity. The plant reaches full maturity in 3 to 6 months when grown as an annual in temperate regions, but behaves as a in tropical climates, producing multiple flushes of pods over 10 months or more from persistent roots. As a , winged bean forms symbiotic associations with species in root nodules, enabling biological that contributes 50 to 200 kg of per , thereby improving for subsequent crops. This process enhances the plant's growth without external inputs and supports its role in low-input farming systems.

Environmental Requirements

The winged bean (Psophocarpus tetragonolobus) thrives in tropical and subtropical climates, with optimal growth occurring in humid lowland environments at mean annual temperatures of 24–27°C, though it tolerates a broader range of 18–30°C. It is frost-sensitive and performs best in USDA hardiness zones 9–12, where it can be grown as a in zones 10–12 but typically as an annual elsewhere due to intolerance of temperatures below 3–5°C. High levels above 70% are preferred, supporting vigorous vine growth, while annual rainfall of 1,000–2,500 mm is ideal, evenly distributed to avoid water stress during critical stages; it can tolerate 500–4,100 mm but benefits from a brief dry period for flowering and seed maturation. For soil conditions, winged bean prefers well-drained, fertile loamy soils with a of 5.5–6.5, though it tolerates a wider range of 4.3–8.5 and can grow in poorer soils due to its nitrogen-fixing ability via root nodules. It performs poorly in waterlogged or heavy clay soils prone to stagnation, as can occur, but rotation with cereals enhances and yields by replenishing levels. Altitude up to 2,000 m is suitable in tropical regions, with full sun exposure essential for optimal and pod development. Agronomically, planting densities of 20,000–40,000 per are recommended for vining varieties, often supported by trellising to maximize vertical growth and pod access, as the is a climbing legume reaching 3–5 m. While generally sensitive to day length as a short-day , certain varieties are largely photoperiod insensitive, allowing flexible without strict seasonal constraints in equatorial zones. Yields typically range from 2–5 tons per for green pods and 1–3 tons per for dry seeds under good management, with the crop exhibiting moderate once established through deep roots, though supplemental is necessary for development and high pod yields in drier periods.

Pests, Diseases, and Management

The winged bean (Psophocarpus tetragonolobus) faces several biotic threats that can significantly impact yield, particularly in tropical cultivation regions. Major insect pests include aphids (Aphis craccivora), which suck sap from leaves and pods, potentially transmitting viruses and causing up to 30-40% crop losses in legume vegetables. Pod borers (Maruca vitrata) damage flowers and pods by boring into them, leading to losses of up to 65% in susceptible genotypes during peak activity periods from September to November. Bean flies (Ophiomyia phaseoli) target seedlings, with larvae mining stems and leaves, resulting in stand reductions of up to 50% in affected fields. Other notable pests are tobacco caterpillars (Spodoptera litura), which defoliate plants with up to 38% leaf damage, and thrips (Megalurothrips distalis), which feed on flowers and buds, averaging 8.4 individuals per flower in vulnerable varieties. Nematodes such as Meloidogyne javanica, M. incognita, and M. arenaria cause root galling and tuber damage, contributing to 60-70% losses in tubers for certain cultivars. Diseases pose additional challenges, with fungal pathogens prevalent in humid conditions. Anthracnose caused by Colletotrichum gloeosporioides produces brown necrotic spots on leaves, though it rarely reduces yield directly. Root and collar rots from and lead to seedling mortality rates of up to 40% in affected areas, exacerbated by poor drainage. Pod rot associated with Fusarium proliferatum has been reported to cause and decay in pods, marking a newly identified threat in some regions. Viral infections, including necrotic and ringspot , manifest as leaf distortion, yellow mosaics, and ringspots, affecting 9-100% of plants and causing 10-20% yield reductions. Powdery mildew (Erysiphe cichoracearum) and leaf spots further compromise foliage in dense plantings. Nematode infestations compound root issues, often mimicking rot symptoms in wet soils. Effective management relies on (IPM) approaches tailored to tropical environments, emphasizing prevention due to the crop's relative pest resistance compared to other . Cultural practices such as , field sanitation to remove debris, and staking for better air circulation reduce incidence and pest buildup. Biological controls, including natural enemies like ladybugs for , and trap crops help suppress populations without heavy reliance on chemicals. Limited chemical interventions, such as neem-based sprays, target and borers effectively while minimizing environmental impact. Varietal screening has identified moderately resistant lines like EC-178309, with ongoing breeding efforts to enhance tolerance, though resistant varieties remain scarce. In recent years, a genomic toolkit including a chromosome-level genome assembly (published in 2024) has been developed, facilitating marker-assisted breeding to enhance resistance and adaptability. Despite these strategies, research on winged bean pests and is limited owing to its underutilization, underscoring the need for region-specific IPM in the to sustain production.

Nutritional Composition

Macronutrients and Calories

The winged bean (Psophocarpus tetragonolobus) exhibits a nutrient-dense profile across its edible parts, with an overall composition dominated by water in fresh forms (approximately 78-86% depending on the part), followed by carbohydrates (4-44% on a dry weight basis for seeds and pods) and protein (up to 30% dry weight in seeds). Caloric content varies significantly by part and preparation; raw pods provide about 49 kcal per 100 g, while dry seeds yield around 409 kcal per 100 g, primarily from carbohydrates and fats. The immature pods, commonly consumed fresh, contain 6.95 g of protein, 5.32 g of carbohydrates (including 3.0 g of ), and 0.87 g of per 100 g, contributing to their low-energy profile suitable for use. Leaves, eaten as greens, offer 5.9 g of protein and 14 g of carbohydrates per 100 g, supporting their role in -rich diets. Seeds, on a dry basis, are particularly protein-rich at 29.7%, with 41.7% carbohydrates (net ~16% after ) and 16.3% ; they also contain essential amino acids like and at levels comparable to soybeans. Tubers provide 11.6% protein (11.6 g per 100 g raw), 28.1% carbohydrates (largely ), and 0.9 g per 100 g.
Edible Part (Raw, per 100 g)Calories (kcal)Protein (g)Carbohydrates (g) (g) (g)Water (%)
Immature Pods496.955.320.873.085.7
Leaves745.914.01.1-76.9
Mature Seeds (dry basis)40929.6541.71 (net ~16)16.3225.98.3
Tubers14711.628.10.9-57.3
Data adapted from USDA FoodData Central. Winged bean protein demonstrates high digestibility of 80-85% after cooking, surpassing many other due to its balanced profile, particularly the sulfur-containing and basic , which enhance its nutritional value in tropical diets combining parts for complete provision. This makes it a valuable contributor to balanced in regions where it is cultivated, offering superior relative to common like cowpeas. Nutrient content can vary by accession; for example, protein ranges from 20-26% on a dry weight basis.

Micronutrients and Bioactive Compounds

The winged bean (Psophocarpus tetragonolobus) is notable for its content of various micronutrients across its edible parts, including pods, leaves, seeds, and tubers, which contribute to its nutritional value. Immature pods provide approximately 18.3 mg of per 100 g, supporting immune function and activity. Leaves are particularly rich in , derived primarily from beta-carotene, with levels reaching 8,090 IU per 100 g, promoting vision and skin health. (vitamin B1) is present at about 0.14 mg per 100 g in immature pods and higher in mature seeds at 0.92 mg per 100 g. Folate content varies, with 66 mcg per 100 g in pods and 19 mcg per 100 g in tubers, aiding in formation. Minerals in winged bean are distributed unevenly but include essential elements for metabolic and structural functions. levels are substantial, at 223 mg per 100 g in immature pods and 510–620 mg per 100 g dry weight in tubers. Iron content ranges from 1.5 mg per 100 g in pods to 6.5–10.5 mg per 100 g dry weight in tubers, supporting oxygen . Calcium is present at 84 mg per 100 g in pods and 85–160 mg per 100 g dry weight in tubers, contributing to health, while (37 mg per 100 g in pods) and magnesium (34 mg per 100 g in pods) aid in . Bioactive compounds in winged bean, such as polyphenols and , exhibit properties that may protect against . , including , are present in the seeds and contribute to potential health benefits like reduced and effects, though at lower levels than in soybeans. , found in the seeds, offer and cholesterol-lowering potential but can act as antinutritional factors. Extracts from pods have demonstrated anti-diabetic properties in preliminary studies, possibly due to inhibition of glucose absorption and enhancement of insulin sensitivity. Antinutritional factors in winged bean, particularly in raw seeds, include trypsin inhibitors at 52–100 trypsin inhibitor units per mg of , which can impair protein . levels range from 0.78–1.20% of dry weight, binding minerals and reducing bioavailability. These compounds are significantly mitigated by processing: boiling or soaking reduces trypsin inhibitor activity by 70–90%, and similar methods decrease by up to 50%, improving overall utilization.

Culinary and Agricultural Uses

Human Consumption

The winged bean (Psophocarpus tetragonolobus) is valued in human diets across tropical regions for its versatile edible parts, which are prepared in diverse culinary traditions emphasizing freshness and nutritional benefits. Immature pods are commonly consumed as a in , where they are stir-fried with and spices or incorporated into curries for their crisp texture and mild, nutty flavor. In mature form, pods are shelled to access the seeds, which serve as a protein-rich ingredient similar to soybeans. Leaves and flowers contribute significantly to green vegetable intake, often harvested for their high yield potential of approximately 8 tons per , making them a productive option for leafy greens. Leaves are cooked like in soups or stir-fries, while flowers add color and subtle sweetness to salads, such as the Thai yam thua pu, a spicy dressing-enhanced dish featuring blanched flowers and pods. These parts provide a nutrient-dense addition to meals, supporting dietary diversity in resource-limited settings. Seeds are boiled, roasted, or ground into flour for porridges and baked goods, offering a gluten-free alternative with comparable protein to common legumes. Tubers, though less commonly utilized, are boiled or roasted in traditional Papua New Guinean dishes, where their starchy texture resembles potatoes and they are seasoned simply with local herbs. Culturally, the winged bean holds staple status in , known locally as kacang botol and used in everyday stir-fries and salads, and in as Goa beans, featured in pickled or curried preparations. Promoted in the 1970s as a "one species supermarket" for its multi-part edibility, it has been advocated for food security in developing due to its complete nutritional profile. Proper processing is essential, as raw seeds contain antinutritional factors like inhibitors and hemagglutinins, which are largely inactivated by cooking methods such as or autoclaving. Globally adapted recipes include Japanese tempura-fried pods for a crispy and African stews where beans simmer in tomato-based sauces for hearty meals.

Animal Feed and Forage

The leaves and vines of the winged bean (Psophocarpus tetragonolobus) provide a nutritious option for , particularly ruminants such as and goats, with protein content ranging from 20% to 30% on a basis. These plant parts can be utilized fresh as , ensiled for storage, or directly grazed to supplement diets in tropical systems. The forage exhibits good rumen degradability, typically 60-70%, which supports efficient and absorption in herbivores. The defatted seed meal obtained after oil extraction from winged bean seeds contains approximately 40% crude protein, serving as an effective supplement in formulated feeds for monogastrics like and pigs. This meal is nutritionally comparable to in profile and digestibility, enabling partial or full substitution in diets without compromising growth performance. Winged bean tubers are employed as a feed in certain tropical regions, particularly for pigs, where they contribute carbohydrates and moderate protein levels to the diet. Feeding trials incorporating winged bean components have demonstrated improvements in animal growth performance. Recent studies as of 2025 have shown that winged bean tubers can serve as a full substitute for corn in diets without affecting digestibility, , or nitrogen balance, and may reduce production. As a nitrogen-fixing , winged bean residues from or crop cycles enrich levels in pastures, fostering long-term fertility and reducing needs in systems. Despite these advantages, the plant remains underutilized in tropical across and , where it could address protein shortages in low-input farming.

Industrial and Other Applications

The seed oil extracted from winged bean seeds, yielding approximately 15-20% by dry weight, has been evaluated for due to its favorable profile, including high levels of linoleic and linolenic acids. This oil demonstrates stability suitable for industrial processing, such as in frying or as a base for spreads, while also contributing to cholesterol-lowering effects in nutritional contexts. The tubers of the winged bean contain a high proportion of , approximately 25-30% on a basis in some varieties, which supports potential industrial applications as an source in processed products. Leaf extracts of the winged bean possess properties attributed to and other bioactive compounds, enabling their use in traditional remedies for through decoctions or lotions applied topically. extracts from leaves exhibit both antibacterial and activities, supporting their role in treatment. proteins, rich in peptides, demonstrate anti-inflammatory potential by inhibiting , positioning them for use in nutritional supplements. In traditional Asian , various parts of the , including leaves, are employed to address digestive disorders such as hyperacidity and . The winged bean holds economic potential as a for in tropical regions, enhancing through by its fibrous root system, which can contribute up to 202 kg/ha of when used as . Breeding efforts focus on developing higher-yielding varieties and those with improved , including drought-tolerant accessions that survived severe conditions in historical trials, to expand its role in and market growth. Ongoing genetic research, including linkage mapping and diversity assessments, aims to boost and seed yields while reducing anti-nutritional factors, supporting sustainable cultivation in humid .

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