Vigna unguiculata subsp. sesquipedalis
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| Yardlong bean | |
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Genus: | Vigna |
| Species: | V. unguiculata |
| Subspecies: | V. u. subsp. sesquipedalis |
| Trinomial name | |
| Vigna unguiculata subsp. sesquipedalis (L.) Verdc. |
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Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. Despite common name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather exact approximation of the pods' length.
This plant is of a different genus than the common bean. It is a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean. The many varieties of yardlong beans are usually distinguished by the different colors of their mature seeds.
The pods, which can begin to form just 60 days after sowing, hang in groups of two or more. They are best for vegetable use if picked before they reach full maturity; however, overlooked pods can be used like dry beans in soups. When harvesting, it is important not to pick the buds which are above the beans; since the plant will set many more beans on the same stem. The plants take longer to reach maturity than bush beans, but once producing, the beans are quick-growing and daily checking/harvesting is often a necessity. The plants will produce beans until frost.
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Uses[edit]
The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. They are also used in stir-fries in Chinese cuisine. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (belacan) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette.
Nutrition[edit]
They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.
| Nutritional value per 100 g (3.5 oz) | |
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| Energy | 197 kJ (47 kcal) |
| Carbohydrates | 8.35 g |
| Fat | 0.4 g |
| Protein | 2.8 g |
| Vitamin A equiv. | 43 μg (5%) |
| Thiamine (vit. B1) | 0.107 mg (9%) |
| Riboflavin (vit. B2) | 0.11 mg (9%) |
| Niacin (vit. B3) | 0.41 mg (3%) |
| Pantothenic acid (B5) | 0.55 mg (11%) |
| Vitamin B6 | 0.024 mg (2%) |
| Folate (vit. B9) | 62 μg (16%) |
| Vitamin C | 18.8 mg (23%) |
| Calcium | 50 mg (5%) |
| Iron | 0.47 mg (4%) |
| Magnesium | 44 mg (12%) |
| Manganese | 0.205 mg (10%) |
| Phosphorus | 59 mg (8%) |
| Potassium | 240 mg (5%) |
| Sodium | 4 mg (0%) |
| Zinc | 0.37 mg (4%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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A serving of 100 grams of yardlong beans contains 47 Calories, 0 gm of total fat, 4 mg sodium (0% daily value), 8 gm of total carbohydrates (2% daily value), and 3 gm of protein (5% daily value).
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External links[edit]
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