Hyacinth Bean
Hyacinth beans, mature seeds, cooked, boiled, with salt
Hyacinth beans, mature seeds, cooked, boiled, with salt
Hyacinth beans, mature seeds, cooked, boiled, without salt
Hyacinth beans, mature seeds, raw
Hyacinth-beans, immature seeds, cooked, boiled, drained, with salt
Hyacinth-beans, immature seeds, cooked, boiled, drained, without salt
Hyacinth-beans, immature seeds, raw
5.9%
117 kcal
117 kcal
Energy
0.8%
0.6 g
0.6 g
Fat
0.5%
0.1 g
0.1 g
Saturates
10.1%
0.6 g
0.6 g
Salt
69%
4%
27%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 117 (490 kJ) | |
| from Carbohydrate | 83 (347 kJ) | |
| from Fat | 5 (22 kJ) | |
| from Protein | 33 (136 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 20.7 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.6 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | ~ | |
| Tridecylic Acid | ~ | |
| Myristic Acid | ~ | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | ~ | |
| Margaric Acid | ~ | |
| Stearic Acid | ~ | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | ~ | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 26.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.2 g | |
| Linoleic Acid | 245.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | ~ | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | ~ | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | ~ | |
| Omega-6 Fatty Acids | 245.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 8.1 g | |
| Essential Aminos | ||
| Histidine | 233.0 mg | |
| Isoleucine | 390.0 mg | |
| Leucine | 691.0 mg | |
| Lysine | 556.0 mg | |
| Methionine | 65.0 mg | |
| Phenylalanine | 410.0 mg | |
| Threonine | 315.0 mg | |
| Tryptophan | 68.0 mg | |
| Valine | 422.0 mg | |
| Non-essential Aminos | ||
| Alanine | 364.0 mg | |
| Arginine | 598.0 mg | |
| Aspartic Acid | 962.0 mg | |
| Cystine | 95.0 mg | |
| Glutamic Acid | 1,323.0 mg | |
| Glycine | 351.0 mg | |
| Proline | 396.0 mg | |
| Serine | 448.0 mg | |
| Tyrosine | 291.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 69.1 g |
| Ash | 1.5 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.3 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.4 mg | |
| Vitamin B5 (pantothenic acid) | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 4 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 40.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 4.6 mg | |
| Magnesium | 82.0 mg | |
| Manganese | 0.5 mg | |
| Phosphorus | 120.0 mg | |
| Potassium | 337.0 mg | |
| Sodium | 243.0 mg | |
| Zinc | 2.9 mg | |
About Hyacinth Bean
Lablab purpureus, commonly known as the hyacinth bean, Indian bean, calavance, seim, Egyptian bean, njahi, bulay, bataw, a species of bean in the family Fabaceae, is widespread as a food crop throughout the tropics, especially in Africa, India, Bangladesh, and Indonesia. A traditional food plant in Africa, this little-known vegetable in the West has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.