Asparagus bean: Difference between revisions
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[[Image:Vigna unguiculata 02.jpg|thumb|200px|Flower of yardlong bean]] |
[[Image:Vigna unguiculata 02.jpg|thumb|200px|Flower of yardlong bean]] |
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[[Image:Yard long bean seeds.jpg|thumb|left|150px|Seeds of yardlong beans]] |
[[Image:Yard long bean seeds.jpg|thumb|left|150px|Seeds of yardlong beans]] |
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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-frying|stir-fries]] in [[Chinese cuisine]] and in [[Kerala cuisine]]. In [[Malaysian cuisine]], they are often stir-fried with [[chile pepper|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. In [[Suriname]] cuisine they are called ''kousenband'' and served with [[Roti]]. |
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-frying|stir-fries]] in [[Chinese cuisine]] and in [[Kerala cuisine]]. In the Philippines they are widely eaten in stir fry with soy sauce and garlic and in an all vegetable dish call [[Utan]]. In [[Malaysian cuisine]], they are often stir-fried with [[chile pepper|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. In [[Suriname]] cuisine they are called ''kousenband'' and served with [[Roti]]. |
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== Nutrition == |
== Nutrition == |
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Revision as of 02:25, 1 March 2014
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
| Yardlong bean | |
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| Scientific classification | |
| Kingdom: | |
| (unranked): | |
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| (unranked): | |
| Order: | |
| Family: | |
| Subfamily: | |
| Genus: | |
| Species: | |
| Subspecies: | V. u. subsp. sesquipedalis
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| Trinomial name | |
| Vigna unguiculata subsp. sesquipedalis | |
Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean,[1] bora, long-podded cowpea, asparagus bean,[1] pea bean,[1] snake bean, or Chinese long bean.[1] Despite the 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 plant attracts many pollinators, specifically various types of yellowjackets and ants.
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.
Uses
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 and in Kerala cuisine. In the Philippines they are widely eaten in stir fry with soy sauce and garlic and in an all vegetable dish call Utan. 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. In Suriname cuisine they are called kousenband and served with Roti.
Nutrition
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) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 197 kJ (47 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
8.35 g | |||||||||||||||||||||||||||||||||||||||||||||
0.4 g | |||||||||||||||||||||||||||||||||||||||||||||
2.8 g | |||||||||||||||||||||||||||||||||||||||||||||
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| †Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] | |||||||||||||||||||||||||||||||||||||||||||||
A serving of 100 grams of yardlong beans contains 47 calories, 0 g of total fat, 4 mg sodium (0% daily value), 8 g of total carbohydrates (2% daily value), and 3 g of protein (5% daily value).
See also
References
- ^ a b c d "USDA GRIN Taxonomy".
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
External links
