Winged bean seeds

The winged bean (Psophocarpus tetragonolobus), also known as cigarillas, goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, asparagus bean, dragon bean, is a tropical herbaceous legume plant. Its origin is most likely New Guinea.
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 (1.0 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. 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. The leaves and flowers are also high in protein (10–15%).
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.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.

Nutritional value

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 (1.0 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. 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.The leaves and flowers are also high in protein (10–15%).
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.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.

Growing conditions

 

Winged beans grown in a south-facing, raised compost bed in Alpine, New Jersey, USA

Although winged bean thrives in hot weather and favours humidity, it is adaptable.The plant's ability to grow in heavy rainfall makes it a candidate for the people of the African tropics.
Winged bean production is optimal in humidity, but the species is susceptible to moisture stress and waterlogging.Ideal growing temperature is 25 °C. Lower temperatures suppress germination, and extremely high temperatures inhibit yield.
Even moderate variations in the growing climate can affect yield. Growing winged bean in lower temperatures can increase tuber production.Leaf expansion rate is higher in a warmer climate. For the highest yields, the soil should remain moist throughout the plant's life cycle.Although the plant is tropical, it can flourish in a dry climate if irrigated.If the plant matures during the drier part of the growing season, yields are higher.
Winged bean is an effective cover crop; planting it uniform with the ground suppresses weed growth.As a restorative crop, winged bean can improve nutrient-poor soil with nitrogen when it is turned over into the soil.

Source from Wikipedia