Pickled winged bean tuber
Pickled winged bean tuber is a tangy, crunchy condiment or side dish made from the starchy root of the winged bean plant. The tubers are sliced, salted, and fermented or pickled in a brine, often with chili and garlic. It is a traditional preparation found in Southeast Asian cuisines, particularly in Indonesia and the Philippines.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates and dietary fiber from the tuber, with minimal fat and moderate protein. The pickling process adds significant sodium, while it provides essential minerals like potassium and manganese.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 3.5 g |
| Carbs | 15 g |
| Fat | 0.5 g |
| Fiber | 4.5 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Manganese | 0.8 mg |
| Iron | 2.1 mg |
| Vitamin C | 18 mg |
| Magnesium | 45 mg |
| Phosphorus | 95 mg |
| Calcium | 65 mg |
| Vitamin B6 | 0.15 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
The winged bean is often called a 'supermarket on a stalk' because nearly every part of the plant is edible. Using the tuber in pickled form showcases a traditional method of preserving and enhancing the flavor of this underutilized, nutrient-dense root vegetable.
