Lablab purpureus
1 association assessed — none with dependable human evidence behind them yet. Strongest first.
An old tropical pulse grown across India, East Africa and South-East Asia, and also as an ornamental for its purple pods. The USDA reference entry is for the raw dry mature seed, which requires long cooking and, in most varieties, a change of water.
Also known as Lablab bean, Val dal, Sem, Bonavist bean
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
There is not enough human research to say anything useful about hyacinth beans and blood glucose. Most published work is laboratory analysis of seed extracts, which does not transfer to a cooked meal.
Insufficient evidence. Not enough human research to say anything useful yet.
Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.
AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.
| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 344 kcal | 17% |
| Protein | 23.9 g | 48% |
| Total fat | 1.69 g | 2% |
| Carbohydrate | 60.7 g | 22% |
| Fibre | 25.6 g | 91% |
| Water | 9.38 g | — |
| Fats | ||
| Saturated fat | 0.288 g | 1% |
| Monounsaturated fat | 0.076 g | — |
| Polyunsaturated fat | 0.715 g | — |
| Cholesterol | 0 mg | 0% |
| Linoleic acid (omega-6) | 0.715 g | — |
| Vitamins | ||
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 1.13 mg | 94% |
| Riboflavin (B2) | 0.136 mg | 10% |
| Niacin (B3) | 1.61 mg | 10% |
| Pantothenic acid (B5) | 1.24 mg | 25% |
| Vitamin B6 | 0.155 mg | 9% |
| Folate | 23 µg | 6% |
| Vitamin B12 | 0 µg | 0% |
| Minerals | ||
| Calcium | 130 mg | 10% |
| Iron | 5.1 mg | 28% |
| Magnesium | 283 mg | 67% |
| Phosphorus | 372 mg | 30% |
| Potassium | 1235 mg | 26% |
| Sodium | 21 mg | 1% |
| Zinc | 9.3 mg | 85% |
| Copper | 1.33 mg | 148% |
| Manganese | 1.57 mg | 68% |
| Selenium | 8.2 µg | 15% |
| Other measured compounds | ||
| Beta-carotene | 0 µg | — |
| Alpha-carotene | 0 µg | — |
| Lycopene | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
| Caffeine | 0 mg | — |
| Ash | 4.29 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Hyacinth beans, mature seeds, raw (USDA FoodData Central, FDC ID 175210).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.
Fermentable carbohydrate
Starch that escapes digestion in the small intestine and is fermented in the colon. Cooking and cooling starchy foods increases the amount present.
Glycoside
Soap-like glycosides in legumes and quinoa. Bitter, which is why quinoa is rinsed before cooking.
Phosphate ester
The main phosphorus store in seeds. Reduces absorption of iron and zinc from the same meal; soaking, sprouting and fermentation lower it.
Protein
Carbohydrate-binding proteins. Raw or undercooked kidney beans contain enough phytohaemagglutinin to cause acute illness; proper boiling destroys it.
Lablab agglutinin is inactivated by thorough boiling, as in other Phaseolus-type beans.
Polyphenol
Astringent polyphenols that bind proteins and minerals — the reason tea with a meal reduces non-heme iron absorption.
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Soaking, discarding the soak water, then boiling hard in fresh water and discarding that water removes most of the cyanogenic fraction and inactivates the lectins. This is the documented basis for the traditional multi-water preparation.
A long soak with the water discarded leaches tannins from the seed coat and part of the gas-forming sugars.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Avoid
Mature hyacinth beans, particularly dark-seeded landraces, contain cyanogenic glycosides as well as lectins, and poisoning has been reported after eating them undercooked. Traditional preparation is not decorative: soak the beans, discard the water, boil hard in fresh water and discard that water too before finishing the dish. Never eat them raw or lightly cooked, and never rely on a slow cooker to do the job.
Worth knowing
Hyacinth beans carry a heavy oligosaccharide load and are among the more gas-forming pulses.
Worth knowing
The seed coat is high in tannin and the seed in phytate, both of which reduce iron and zinc absorption. Dehulling and soaking lower both.