White Hyacinth beans (lablab bean) is a pole beans cultivar of Fabaceae family of legumes. Lablab bean is probably originated from India, where it is grown in the home-gardens for immature pods, which are eaten as vegetables. The beans are also enjoyed in Japan as fujimame, in the Middle-East, Central America and Brazil. We are very proud that growing this healthy beans in Mongolia and introducing health benefit of it to the world.
Health benefit of White Hyacinth beans
White Hyacinth Bean contains various nutrients, minerals, vitamins and lipids that help to enhance overall health. It possesses 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 brain pathways such as galactose an
d 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 with utilizing tyrosinase, ascorbate oxidase, superoxide dismutase, and Vitamin C. The antioxidants prevent the damage caused by free radicals and slow down the aging process, neurodegenerative disease and cancer.
Vitamin B1 is vital for the production of acetylcholine which is a neurotransmitter that relays messages from the nerves to the muscles. The 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.
Zinc possesses an antioxidant and anti-inflammatory property 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.
Minerals such as selenium, manganese, and zinc assist the people having lung disorders like a chronic obstructive pulmonary disease. Oxidative stress is the cause of respiratory disorders and chronic obstructive pulmonary disease. Manganese is able to reduce oxidative stress as well as inflammation by producing the SOD’s which helps to heal the lungs.
Fiber plays a vital role in 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.
Other Potential Benefits from the Traditional Chinese medicine perspective.
White hyacinth beans may offer some additional benefits from Traditional Chinese medicine way. The most well-researched include:
· In Traditional Chinese Medicine (TCM), hyacinth beans are plants that belong to the ‘Tonic herbs for Qi Deficiency’ category. Tonic herbs are used for patterns of Deficiency when one lacks one of the ‘Four Treasures’ (Qi, Blood, Yin, and Yang). Qi tonics are typically sweet and they tend to enter the Spleen and Lungs because these organs are most involved with the production of Qi.
· Furthermore hyacinth beans are plants that are Warm in nature. This means that hyacinth beans tend to help people who have too much “cold” in their body, although with less effect than a plant that would be Hot in nature. The balance between Yin and Yang is a key health concept in TCM. Those who have too much cold in their body are said to either have a Yin excess (because Yin is Cold in nature) or a Yang deficiency (Yang is Hot in Nature). Depending on your condition hyacinth beans can help restore a harmonious balance between Yin and Yang.
· Hyacinth beans also taste Sweet. The so-called “five elements” theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Sweet ingredients like hyacinth beans tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
· The tastes of ingredients in TCM also determine what organs and meridians they target. As such hyacinth beans are thought to target the Spleen and the Stomach. In TCM the Spleen assists with digestion, blood coagulation and fluid metabolism in the body. The Stomach, on the other hand, is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine.
Also, white hyacinth is good for Birth control, Diarrhea, Stomach disorders.
- From the Nutrition Data website, it can be retrieved that every serving size of 210 grams hyacinth beans is able to provide:
- Calorie: 722
- Total fat 4 g
- Saturated fat 1 g
- Sodium 44 mg
- Total carbohydrate 128 g
- Protein 50 g
- Calcium 27%
- Iron 59%
- 64.4 milligrams calcium (6 percent DV)
Foods Made From White Hyacinth Beans
Hyacinth Bean curry recipe
- 1 1/2 cups basmati rice
1 tsp vegetable oil like coconut
1 tsp cumin seeds
1 tsp mustard seeds
1 medium onion
1 sprig curry leaves
1 1/2 tbsp goda masala (garam masala will work at a pinch). Look in recipe notes below for link to both goda masala or garam masala recipes, or you can buy them online.
1 tsp cayenne pepper or any red chili pepper powder
1/2 tsp turmeric
1 tbsp coriander powder
Salt to taste
1/4 cup grated fresh coconut (you can buy this in frozen packs at the Indian grocery store)
2 tbsp finely chopped coriander leaves or cilantro for garnish
- Heat the oil in a large pot. Add the cumin and mustard seeds and when the mustard seeds sputter, add the onions and curry leaves.
- Saute until the onions start to brown, then add the goda masala, cayenne, turmeric, and coriander. Stir to mix.
- Add the rice and stir-fry for a couple of minutes until the grains of rice turn opaque.
- Add the drained hyacinth beans along with three cups of water and salt to taste. Bring to a boil, cover with a tight lid, and lower the heat to a simmer. Cook 15 minutes and let the rice stand another 10 minutes without uncovering.
- Open the lid, add the coconut and cilantro, and mix with a fork, fluffing the rice gently. Serve hot with poppadum and an Indian pickle.