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    Home»Pulses and Beans»Hyacinth beans – Lablab purpureus
    Pulses and Beans

    Hyacinth beans – Lablab purpureus

    By SylviaJune 15, 2016Updated:July 27, 20171 Comment7 Mins Read
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    Hyacinth-beans---Lablab-purpureus

    Lablab purpureus is a legume which is cultivated to be eaten as a green pods. It belongs to the family Fabaceae ⁄ Leguminosae. It is also known as Egyptian Bean, Hyacinth Bean, Field Bean, Indian bean, Lablab Bean, Musical Bean, Tonga Bean, Sweet Pulse and Wild Bean.

    The plant is tropical and widely grown in North Africa and Asia. It is a twining or trailing herb. The pods are 4 to 5 cm long. It is used for vegetable use. It has strong nutty aroma and sweet flavor. There are four varieties of Hyacinth beans such as: White Flower, Purple Flower, Asia Purple and Asia White.

    History

    Native to Africa, it is cultivated widely in North Africa and Asia for its edible pods. Hyacinth bean made its way to India from Africa in between 1600 and 1500 BC. In 1700’s, Hyacinth beans were introduced to Europe. In 19th century, Hyacinth beans were introduced to America as an ornamental plant. Hyacinth beans were cultivated in Asia and North Africa as a food source.

    Plant

    The plant of Hyacinth beans is annual or short-lived perennial, twining or trailing herb with thick stem which is about 6 meters long. The plant grows up to 10-15 feet high. The leaves are alternate, trifoliate and 7.5 – 15 cm long. The flowers are purple or white. It requires a well-drained soil.

    The fruit is a broadly scimitar and smooth pods which is bright purple to pale green. The pods are 4–5 cm long. Each pod contains 4-6 seeds, round to oval and 1 cm long. The seeds are white, cream, pale brown, dark brown, red, black or mottled.

    Nutritional Value

    The cooked Hyacinth beans without salt provides 227 calories per 1 cup of 194 grams. It contains 111.13% of iron, 73.56% of copper and 50.27% of Zinc. The same amount of serving size of 1 cup provides 159 mg of magnesium, 233 mg of phosphorus, 15.79 g of protein and 78 mg of calcium.

    Close-up-flower-of-Hyacinth-beans
    Hyacinth-beans-farm
    Leaves-of-Hyacinth-beans
    Plant-illustration-of-Hyacinth-beans
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    Health Benefits of Hyacinth Beans

    Hyacinth Bean contains various nutrients, minerals, vitamins and lipids that help to enhance the overall health. It possess antimicrobial, antifungal, anti-inflammatory, tonic, aphrodisiac, hypocholesterolemic, galactagogue, appetite suppressants and antispasmodic properties that prevents from various types of ailments.

    1. Brain health

    Copper is essential for the brain pathways such as galactose and dopamine which helps to maintain mood, outlook and focus. The low presence of copper leads to fatigue, poor mood, concentration trouble and low metabolic activity. It is also associated in utilizing tyrosinase, ascorbate oxidase, superoxide dismutase and Vitamin C. The antioxidants prevent the damage caused by free radicals and slow down the aging process, neuro-degenerative disease and cancer.

    1. Cardiovascular health

    Vitamin B1 is vital for the production of acetylcholine which is a neurotransmitter that relay messages from the nerves to the muscles. Heart depends on these signals. The proper use of energy helps to provide signals between the nerves and muscles. The studies show that Vitamin B1 helps to counteract heart disease as it maintains the healthy ventricular function and also treats heart failure.

    1. Prevent cancer

    Zinc possesses an antioxidant and anti-inflammatory properties which helps to counteract oxidative stress and reduce the risk of diseases. Zinc assists the healthy cell division, prevents mutation of cells and prohibits tumor growth. The research shows that the adequate intake of zinc reduced the oxidative stress along with the infections and side effects. It has the ability to promote the immune system.

    1. Assist respiration

    Minerals such as selenium, manganese and zinc assist the people having the lung disorders like chronic obstructive pulmonary disease. Oxidative stress is the cause for respiratory disorders and chronic obstructive pulmonary disease. Manganese is able to reduce the oxidative stress as well as inflammation by producing the SOD’s which helps to heal the lungs.

    1. Supports digestion

    Fiber plays a vital role in the digestion. Insoluble fiber provides bulk to the stool and speeds up the time to pass the waste from the body. It helps to prevent bloating, constipation and indigestion. Soluble fiber enhances digestion by absorbing the water to form a viscous substance which is fermented by the bacteria in a digestive tract.

    1. Treats insomnia

    The low consumption and absorption of nutrient is the cause for insomnia. The adequate amount of magnesium helps to increase the sleep, lower levels of cortisol and higher concentrations of melatonin that are related to stress. The research shows that the magnesium supplements reduce the symptoms of insomnia, improve sleep time, sleep efficiency and sleep onset. It also reduces the cortisol.

    1. Assist levels of energy

    Iron helps to transport the oxygen to the cells. It helps to body to absorb nutrients and digest proteins from the food. The low presence of iron results sluggish, trouble being active and cause exhaustion. The symptoms of iron deficiency are mood change, low concentration and muscle co-ordination problem.

    1. Gum health

    Vitamin D, Calcium and phosphorus is essential for maintaining bone health by supporting jaw-bone mineral density, tooth enamel and holds teeth in place. Vitamins and minerals help to cure tooth decay. Children require the foods rich in calcium and phosphorus which helps to form the hard structure of the teeth. Along with phosphorus, Vitamin D is essential to balance the calcium in the body and enhance it absorption for the formation of tooth. Vitamin D reduces the gum inflammation that is related with periodontal gum disease.

    1. Enhance mood

    The protein foods contain the amino acids that are essential to balance hormones, control mood and treats anxiety. Protein assists the function of neurotransmitters and harmonizes the hormones such as serotonin and dopamine which helps to calm us. Proteins balance the glucose and prevent irritability, mood chance and cravings which are associated with the fluctuation of blood sugar level.

    1. Prevent cramps

    Hyacinth beans contains adequate amount of potassium which reduce the muscle cramps and improves the strength of muscles. The deficiency of potassium is the cause of muscle cramps. The potassium soothes the muscles by balancing the fluid levels. Low level of potassium leads to cramps, general pains and muscle spasms. It helps to breakdown the proteins and carbs which the muscle depend upon for the repair and energy.

    Traditional uses     

    • In Peninsular Malaysia, the leaves are used with rice flour and turmeric as a poultice for eczema.
    • An infusion made from leaves is used to treat gonorrhoea.
    • In Indo-China, the leaves are used for colic.
    • In Philippines, the leaves are used for leucorrhoea and menorrhagia.
    • In East Africa, the crushed leaves are used to cure headache.
    • Leaves are used to treat stomach disorders.
    • Green leaves with vinegar are used to cure snakebites.
    • In Rwanda, a decoction made from leaves is used to cure heart problems.
    • In Democratic Republic of Congo, an infusion made from leaves is used to treat sore throat andtonsillitis.
    • In Asia, the flowers are used as antivinous, emmenagogue, alexiteric and carminative.
    • In Indo-China, the flowers are used as the treatment for leucorrheoa and menorrhagia.
    • In Assam, the pods juice is used to treat an inflammation of ear and throat.
    • The mature seeds are anthelmintic, aphrodisiac, antispasmodic, digestive, astringent, depurative, febrifuge and stomachic.
    • The decoction is used to treat sunstroke, vomiting, nausea, enteritis, diarrhoea, alcoholism, abdominal pain and arsenism.
    • The Chinese use the boiled ripe seeds as a carminative and tonic.
    • In India, the seeds are used to stop nose bleeding.
    • In Senegal, the seed is used as stomachic, antispasmodic and as a treatment for sunstroke and cholera.

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    Hyacinth beans Scientific Classification

    Scientific Name: Lablab purpureus

    Hyacinth beans Quick Facts
    Name: Hyacinth beans
    Scientific Name: Lablab purpureus
    Origin Africa and is cultivated widely in North Africa and Asia for its edible pods.
    Colors Bright purple - pale green
    Shapes Broadly scimitar, long, flat, smooth; Length: 4–5 cm
    Taste Sweet
    Calories 227 Kcal./cup
    Major nutrients Iron (111.13%)
    Copper (73.56%)
    Zinc (50.27%)
    Isoleucine (45.28%)
    Vitamin B1 (43.67%)
    Health benefits Brain health, Cardiovascular health, Prevent cancer, Assist respiration, Supports digestion
    More facts about Hyacinth beans
    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Superdivision Spermatophyta (Seed plants)
    Class Magnoliopsida (Dicotyledons)
    Subclass Rosidae
    Order Fabales
    Family Fabaceae/ Leguminosae (Pea family)
    Genus Lablab Adans. (Lablab)
    Species Lablab purpureus (L.) Sweet (Hyacinthbean)
    Synonyms
    • Dolichos benghalensis Jacq.
    • Dolichos lablab L.
    • Dolichos purpureus L.
    • Lablab niger Medik.
    • Lablab nigra Medik.
    • Lablab vulgaris var. albiflorus DC.
    • Vigna aristata Piper
    • Without salt
    • With salt
    • Raw
    More
    Nutritional value of Hyacinth beans, mature seeds, cooked and boiled without salt
    Serving Size: 1 Cup, 194 g

    Calories 227 Kcal. Calories from Fat 10.17 Kcal.

    Proximity Amount % DV
    Water 134.11 g N/D
    Energy 227 Kcal N/D
    Energy 953 kJ N/D
    Protein 15.79 g 31.58%
    Total Fat (lipid) 1.13 g 3.23%
    Ash 2.83 g N/D
    Carbohydrate 40.14 g 30.88%

    Minerals Amount % DV
    Calcium, Ca 78 mg 7.80%
    Iron, Fe 8.89 mg 111.13%
    Magnesium, Mg 159 mg 37.86%
    Phosphorus, P 233 mg 33.29%
    Potassium, K 654 mg 13.91%
    Sodium, Na 14 mg 0.93%
    Zinc, Zn 5.53 mg 50.27%
    Copper, Cu 0.662 mg 73.56%
    Manganese, Mn 0.935 mg 40.65%
    Selenium, Se 5.4 µg 9.82%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.524 mg 43.67%
    Vitamin B2 (Riboflavin) 0.072 mg 5.54%
    Vitamin B3 (Niacin) 0.797 mg 4.98%
    Vitamin B5 (Pantothenic acid) 0.613 mg 12.26%
    Vitamin B6 (Pyridoxine) 0.072 mg 5.54%
    Vitamin B9 (Folate) 8 µg 2.00%
    Folic Acid 0 µg N/D
    Folate, food 8 µg N/D
    Folate, DEF 8 µg N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.192 g N/D
    Fatty acids, total monounsaturated 0.05 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.05 g N/D
    Fatty acids, total polyunsaturated 0.475 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.475 g N/D


    Amino Acids Amount % DV
    Tryptophan 0.132 g 30.00%
    Threonine 0.611 g 34.72%
    Isoleucine 0.757 g 45.28%
    Leucine 1.341 g 36.28%
    Lysine 1.079 g 32.27%
    Methionine 0.126 g N/D
    Cystine 0.184 g N/D
    Phenylalanine 0.795 g N/D
    Tyrosine 0.565 g N/D
    Valine 0.819 g 38.78%
    Arginine 1.16 g N/D
    Histidine 0.452 g 36.69%
    Alanine 0.706 g N/D
    Aspartic acid 1.866 g N/D
    Glutamic acid 2.567 g N/D
    Glycine 0.681 g N/D
    Proline 0.768 g N/D
    Serine 0.869 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/ndb/foods/show/4806

    WordPress Tabs Free Version
    Nutritional value of Hyacinth beans, mature seeds, cooked, boiled, with salt
    Serving Size: 1 Cup, 194 g

    Calories 227 Kcal. Calories from Fat 10.17 Kcal.

    Proximity Amount % DV
    Water 134.11 g N/D
    Energy 227 Kcal N/D
    Energy 951 kJ N/D
    Protein 15.79 g 31.58%
    Total Fat (lipid) 1.13 g 3.23%
    Ash 2.83 g N/D
    Carbohydrate 40.16 g 30.89%

    Minerals Amount % DV
    Calcium, Ca 78 mg 7.80%
    Iron, Fe 8.89 mg 111.13%
    Magnesium, Mg 159 mg 37.86%
    Phosphorus, P 233 mg 33.29%
    Potassium, K 654 mg 13.91%
    Sodium, Na 471 mg 31.40%
    Zinc, Zn 5.53 mg 50.27%
    Copper, Cu 0.662 mg 73.56%
    Manganese, Mn 0.935 mg 40.65%
    Selenium, Se 5.4 µg 9.82%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.524 mg 43.67%
    Vitamin B2 (Riboflavin) 0.072 mg 5.54%
    Vitamin B3 (Niacin) 0.797 mg 4.98%
    Vitamin B5 (Pantothenic acid) 0.613 mg 12.26%
    Vitamin B6 (Pyridoxine) 0.072 mg 5.54%
    Vitamin B9 (Folate) 8 µg 2.00%
    Folic Acid 0 µg N/D
    Folate, food 8 µg N/D
    Folate, DEF 8 µg N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.192 g N/D
    Fatty acids, total monounsaturated 0.05 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.05 g N/D
    Fatty acids, total polyunsaturated 0.475 g
    Linoleic acid 18:2 (octadecadienoic acid) 0.475 g


    Amino Acids Amount % DV
    Tryptophan 0.132 g 30.00%
    Threonine 0.611 g 34.72%
    Isoleucine 0.757 g 45.28%
    Leucine 1.341 g 36.28%
    Lysine 1.079 g 32.27%
    Methionine 0.126 g N/D
    Cystine 0.184 g N/D
    Phenylalanine 0.795 g N/D
    Tyrosine 0.565 g N/D
    Valine 0.819 g 38.78%
    Arginine 1.16 g N/D
    Histidine 0.452 g 36.69%
    Alanine 0.706 g N/D
    Aspartic acid 1.866 g N/D
    Glutamic acid 2.567 g N/D
    Glycine 0.681 g N/D
    Proline 0.768 g N/D
    Serine 0.869 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/ndb/foods/show/4988

    WordPress Tabs Free Version
    Nutritional value of Hyacinth beans, mature seeds, raw
    Serving Size: 1 Cup, 210 g

    Calories 722 Kcal. Calories from Fat 31.95 Kcal.

    Proximity Amount % DV
    Water 19.7 g N/D
    Energy 722 Kcal N/D
    Energy 3026 kJ N/D
    Protein 50.19 g 100.38%
    Total Fat (lipid) 3.55 g 10.14%
    Ash 9.01 g N/D
    Carbohydrate 127.55 g 98.12%
    Total dietary Fiber 53.8 g 141.58%

    Minerals Amount % DV
    Calcium, Ca 273 mg 27.30%
    Iron, Fe 10.71 mg 133.88%
    Magnesium, Mg 594 mg 141.43%
    Phosphorus, P 781 mg 111.57%
    Potassium, K 2594 mg 55.19%
    Sodium, Na 44 mg 2.93%
    Zinc, Zn 19.53 mg 177.55%
    Copper, Cu 2.803 mg 311.44%
    Manganese, Mn 3.303 mg 143.61%
    Selenium, Se 17.2 µg 31.27%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 2.373 mg 197.75%
    Vitamin B2 (Riboflavin) 0.286 mg 22.00%
    Vitamin B3 (Niacin) 3.381 mg 21.13%
    Vitamin B5 (Pantothenic acid) 2.598 mg 51.96%
    Vitamin B6 (Pyridoxine) 0.325 mg 25.00%
    Vitamin B9 (Folate) 48 µg 12.00%
    Folic Acid 0 µg N/D
    Folate, food 48 µg N/D
    Folate, DEF 48 µg N/D

    Lipids Amount % DV
    Fatty acids, total saturated 0.605 g N/D
    Fatty acids, total monounsaturated 0.16 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.16 g N/D
    Fatty acids, total polyunsaturated 1.502 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 1.502 g N/D


    Amino Acids Amount % DV
    Tryptophan 0.418 g 95.00%
    Threonine 1.942 g 110.34%
    Isoleucine 2.4 g 143.54%
    Leucine 4.255 g 115.12%
    Lysine 3.427 g 102.48%
    Methionine 0.401 g N/D
    Cystine 0.586 g N/D
    Phenylalanine 2.528 g N/D
    Tyrosine 1.791 g N/D
    Valine 2.602 g 123.20%
    Arginine 3.685 g N/D
    Histidine 1.436 g 116.56%
    Alanine 2.241 g N/D
    Aspartic acid 5.924 g N/D
    Glutamic acid 8.148 g N/D
    Glycine 2.159 g N/D
    Proline 2.44 g N/D
    Serine 2.762 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:

    https://ndb.nal.usda.gov/ndb/foods/show/4805

    WordPress Tabs Free Version
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