Hyacinth-beans, immature seeds, cooked, boiled, drained, with salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Hyacinth beans, also known as lablab or val papdi, are tender, immature seeds with a mild, slightly nutty flavor and a soft, starchy texture when boiled. They are a light, low-calorie legume option, offering nearly 3 grams of protein per 100 grams with minimal fat. Their simple, clean taste makes them a versatile base for spiced curries, stir-fries, and salads across many cuisines.
Calorie split: 23% protein · 72% carbs · 5% fat
↓ Full nutrition💚 Why it's loved
People love hyacinth beans for their delicate, earthy flavor that readily absorbs spices and seasonings. They are cherished in many cultures as a comforting, hearty addition to everyday meals, especially in vegetarian cooking.
⚠️ Watch-outs & how to enjoy it better
The sodium content from added salt can be a concern for those monitoring blood pressure. To counteract this, use unsalted or low-sodium versions and season with herbs and spices instead. Their starchy nature may cause blood sugar spikes in some individuals; pairing them with protein or healthy fats (like a drizzle of oil or a side of yogurt) can help moderate the glycemic response.
Key benefits
- Low in calories at 50 kcal per 100g
- Good source of plant-based protein (2.95g per 100g)
- Provides complex carbohydrates for sustained energy
- Very low in fat (0.27g per 100g)
- Versatile ingredient in savory dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Hyacinth beans are one of the oldest cultivated legumes, with evidence of their use dating back to ancient Egypt and India.
Full nutrition (USDA data · scales with serving)
| Water | 86.9 g |
| Energy | 50.0 kcal |
| Energy | 209 kj |
| Protein | 3.0 g |
| Total lipid (fat) | 0.27 g |
| Ash | 0.68 g |
| Carbohydrate, by difference | 9.2 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 42.0 mg |
| Phosphorus, P | 49.0 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 238 mg |
| Zinc, Zn | 0.38 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 5.1 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.48 mg |
| Pantothenic acid | 0.05 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 47.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 47.0 ug |
| Folate, DFE | 47.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 142 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.12 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.08 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.13 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.13 g |
| Fatty acids, total polyunsaturated | 0.01 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Threonine | 0.12 g |
| Isoleucine | 0.20 g |
| Leucine | 0.31 g |
| Lysine | 0.20 g |
| Methionine | 0.03 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.07 g |
| Tyrosine | 0.05 g |
| Valine | 0.22 g |
| Arginine | 0.20 g |
| Histidine | 0.12 g |
| Alanine | 0.15 g |
| Aspartic acid | 0.06 g |
| Glutamic acid | 0.36 g |
| Glycine | 0.24 g |
| Serine | 0.15 g |
FAQ
What do hyacinth beans taste like?
They have a mild, slightly nutty and earthy flavor with a soft, starchy texture when cooked.
Are hyacinth beans healthy?
Yes, they are low in calories and fat while providing a good amount of protein and complex carbohydrates.
How should I cook hyacinth beans?
They are typically boiled, steamed, or simmered in curries, stir-fries, or stews. Ensure they are cooked until tender for the best texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.50 kcal/g · 24% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.