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CULTURAL AND WILD PLANTS
Winged beans (square peas). Legends, myths, symbolism, description, cultivation, methods of application
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Winged bean (square pea), Psophocarpus tetragonolobus. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Psophocarpus Family: Legumes (Fabaceae) Origin: Southern Asia, but also grown in Africa, Central and South America. Area: The plant is found in the tropics and subtropics. Chemical composition: Beans contain proteins, starch, fats, vitamins (C, B1, B2, PP), calcium, phosphorus, iron, copper and other minerals. In addition, they also contain flavonoids and other antioxidants. Economic value: Winged beans are often used in the food industry, especially in Southeast Asia. They can be cooked in a variety of ways: boiled, fried, baked, etc. Also used in medicine in some countries for the treatment of diseases of the liver and kidneys, as well as as antioxidants. Winged beans can be used to make fabric dye. Legends, myths, symbolism: The legends and myths associated with winged beans are mainly related to their use in cooking and medicine. In India and Pakistan, winged beans are one of the most common ingredients in traditional dishes such as dalya (bean puree) and sabzi (vegetable dish).
Winged bean (square pea), Psophocarpus tetragonolobus. Description, illustrations of the plant Winged beans (square peas). Botanical description of the plant, areas of growth and ecology, economic importance, applications
Let's try to imagine an ideal agricultural plant. It should be productive, nutritious and tasty, unpretentious and preferably beautiful. And it would be nice if all its parts were edible. There are no such things, you say, and you will be right. The plant in question does not tolerate drought well. It meets all other requirements. These are winged beans, also known as asparagus peas, square peas, and winged beans. Why are they winged? The winged bean Psophocarpus tetragonolobus is a climbing plant of the humid tropics. Their thick stems can rise three and a half meters and higher if they find support. They have a branched root system, which gives new shoots every year. Two months later, the first fruits appear - beans up to 30 cm long, each with up to 20 seeds: yellowish, brown or black. The beans are tetrahedral, with characteristic jagged frills-wings at the corners. The genus Psophocarpus contains six species, and all have wings, but only the most studied species, P. tetragonolobus, is called winged beans. Scientists have not yet come to a consensus about the center of its origin. Some place it in Papua New Guinea, others in Malaysia, others call it Madagascar or Mauritius. Now this crop is also grown in southern India, Burma, Indonesia, the Philippines, China and Thailand, and to a lesser extent in Africa, mainly in Ghana and Nigeria. Different countries have their own varieties; winged beans are not found in the wild. Although the plant is a perennial, it is usually cultivated as an annual because fruit and seed production is highest in the first year. However, if farmers are more interested not in tops, but in roots, you should wait for the second year, when the tubers gain weight. Strictly speaking, we are not talking about tubers (modified shoots), but about overgrown roots. The roots of many legumes have thickenings, nodules, in which symbiotic bacteria live, allowing the plant to use atmospheric nitrogen. Winged beans also have nodules, but they are an order of magnitude smaller than tubers, which already in the first year reach the size of an average potato, and in the second they can weigh about 400 g. However, the tubers are usually harvested in the first year, otherwise their peel becomes too fibrous. What is interesting about winged beans? Their important advantage is the edibility of almost all parts of the plant. Leaves and flowers are eaten raw or boiled. Unripe beans, too, are used as green vegetables. When the beans mature and become fibrous, it's time for the seeds. They are boiled or roasted like peanuts. The tubers are also eaten raw or cooked. Equally important, all edible parts of the plant are rich in protein. In flowers it is up to 15%, in young leaves - 35% (in old ones - a little less), in green beans - 22%, in seeds - up to 42%, even in tubers about 20% - more than in any other roots. About seeds. The nutritional standard of legumes is soybeans, the seeds of which contain 35-37% protein. In the seeds of winged beans, protein is not less, and sometimes more, and it contains essential amino acids. In addition, they have more than 18% fat and 26% carbohydrates. A lot of calcium and iron, a little less phosphorus. Also present are the vitamins thiamin, riboflavin and niacin and the antioxidant tocopherol, which promotes the absorption of vitamin A. Winged bean seeds have a sweet taste and lack the bitterness inherent in soy. Seeds fully mature in four to five months, up to a ton of dry seeds can be harvested from one hectare, and if the soil is still cultivated properly, and not like the peasants in Papua New Guinea, the harvest can be larger. However, in order for the food to go for the future, it must be properly prepared. Winged beans must be soaked, while they swell and cook faster. They are cooked for two or three hours, no less, and sometimes they are boiled all night over low heat. Undercooked beans cause stomach cramps. Winged bean seeds, like many other legumes, contain inhibitors of the protein-degrading digestive enzymes trypsin and chymotrypsin, and hemagglutinins, which cause food allergies. Fortunately, these substances are destroyed during cooking. Milk is made from seeds. They are soaked for a long time, crushed, boiled and filtered. The resulting emulsion is high in protein and fat. Unlike soy milk, this milk does not have the characteristic bean flavor. You can squeeze the oil from the seeds. From saturated fatty acids, palmitic, myristic and stearic acids predominate in it, from unsaturated fatty acids - oleic and linoleic. Unfortunately, from 7 to 15% of fatty acids are behenic acid, which, even at lower concentrations, increases the likelihood of developing atherosclerosis. Therefore, for food purposes, winged bean oil is worse than peanut oil (it contains up to 3% behenic acid) and significantly worse than soy. About tubers. With minimal care, 5,5-11,5 tons of tubers can be harvested from one hectare. Usually this is done after four to eight months, by which time the tubers reach 2,5-5 cm in diameter and 7,5-12 cm in length. They dig them up with a pitchfork, like potatoes, trying not to damage them. They are cylindrical in shape, with a brown fibrous skin. Their flesh is white and firm, with an apple-like texture and a sweet taste. The smaller the tubers, the more tender and fragrant they are, and when they grow, they become more fibrous. Unfortunately, the tubers do not store well, dry out quickly, lose their vitamin C, and become tough, so they take longer to cook. Therefore, the tubers are usually eaten shortly after harvest, but at low temperatures and high humidity, they can lie for several weeks without being affected by the fungus. For us, the standard of a tuber is potatoes, in the tropics - sweet potato, but these famous products contain almost no proteins, and according to this indicator, they unconditionally lose to winged beans. In addition to proteins, up to 77% of carbohydrates are present in tubers, of which a fifth is sugar, the rest is starch. Little fat. Of the macronutrients, calcium, iron and phosphorus predominate. Like beans, tubers contain large amounts of trypsin inhibitors, which are inactivated by cooking.
Medicinal plant. Many inhabitants of the tropics suffer from a lack of proteins. Not surprisingly, the green fruits and roots of the winged beans are considered a tonic there. In addition, the leaves and seeds are eaten to heal boils and burns. A decoction of the leaves is used to wash inflamed ulcers and treat smallpox. A compress is made from the roots to help with dizziness. There is very little scientific data on the healing properties of winged beans. It is known, for example, that the extract from the green parts of the plant contains antioxidants. Winged beans also have bactericidal properties, with most of the antimicrobial compounds found in the fruit. The bean extract and the alcohol extract obtained from them inhibit the growth of certain molds and yeasts, as well as staphylococci, bacilli, salmonella and E. coli. Big future. Winged beans are of great interest as a high-yielding crop that can provide protein to the inhabitants of the humid tropics. In Papua New Guinea, it is already the second most important food plant after the sweet potato. It can also be used as animal feed and even for fish - there are many farms in Africa where catfish are raised. Thanks to nitrogen-fixing bacteria, winged beans are great for fertilizing the soil (and nitrogen fertilizers are now expensive). An excellent appearance is a bonus: winged beans are often grown to decorate gardens. In the future, winged beans may become a more important crop than soybeans, but for this they need to be improved. Now breeders are working on drought-resistant varieties, because so far winged beans thrive only in places where more than 250 cm of precipitation falls per year. They can also be grown on irrigated lands, but in this case, stagnant water and salinization of the soil should be avoided, winged beans cannot stand either one or the other. In addition, on an industrial scale it would be more convenient to cultivate low-growing varieties with a certain flowering period. Then, if you need to get large tubers, all the flowers can be removed by machine. Tropical salad. It is very, very difficult to find a winged bean recipe without fresh coconut milk, oyster sauce or tamarind water. Actually, the beans themselves are rare, but there are seeds on sale, and on the net there are tips for growing in our beds. So let's try. Take 300 g of young green fruits and cook in salt water until soft. Then we will make a sauce of two teaspoons of sesame oil, one teaspoon of sesame seeds and two teaspoons of mirin - sweet rice wine. Ready beans should be dried and immediately poured with this sauce. Serve cold. Author: Ruchkina N.
Square pea (winged bean), Psophocarpus tetragonolobus DC Classification, synonyms, botanical description, nutritional value, cultivation
Names: fr. pois carre; English goa bean. Plant of Malay origin; annual; curly or creeping, tuberous; its stems reach 3 - 3,5 m in height; trifoliate leaves. Flowers pale blue; pods with wings reach 15-20 cm in length. Seeds brown-yellow, white and brown. The tubers contain 24,63% nitrogenous substances, 0,98% fat and 56,07% carbohydrates, and the seeds contain 29,75% nitrogenous substances, 15,15% fat, 7,80% sugar, 19,50% nitrogen-free substances and 9,40% fiber. Grains and tubers are used for food. In Africa, another species of P. palustris Desvaux is found - a plant with small flowers, beans 5-6 cm long, contain 5-6 seeds each. The tubers and young beans of this plant are used for food. Author: Ipatiev A.N.
Winged bean (square pea), Psophocarpus tetragonolobus. Recipes for use in traditional medicine and cosmetology
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Winged bean (square pea), Psophocarpus tetragonolobus. Tips for growing, harvesting and storing
The winged bean, also known as the square pea, is a plant in the legume family. It grows in tropical and subtropical regions of Asia and Africa. Winged beans have soft, green pods with four wings each, making them an excellent choice for growing indoors or outdoors. Tips for growing, harvesting and storing winged beans: Cultivation:
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