Lablab
Species of plant / From Wikipedia, the free encyclopedia
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Lablab purpureus is a species of bean in the family Fabaceae. It is native to sub-Saharan Africa and India and it is cultivated throughout the tropics for food.[1][5] English language common names include hyacinth bean,[6] lablab-bean[7] bonavist bean/pea, dolichos bean, seim or sem bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea.[8] Lablab is a monotypic genus.[5][9]
Quick Facts Lablab, Scientific classification ...
Lablab | |
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Pod | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Fabales |
Family: | Fabaceae |
Subfamily: | Faboideae |
Genus: | Lablab Adans. (1763) |
Species: | L. purpureus |
Binomial name | |
Lablab purpureus | |
Subspecies and varieties[1] | |
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Synonyms[2] | |
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Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
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Energy | 209 kJ (50 kcal) |
9.2 g | |
0.27 g | |
2.95 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 5% 0.056 mg |
Riboflavin (B2) | 7% 0.088 mg |
Niacin (B3) | 3% 0.48 mg |
Folate (B9) | 12% 47 μg |
Vitamin C | 6% 5.1 mg |
Minerals | Quantity %DV† |
Calcium | 3% 41 mg |
Iron | 4% 0.76 mg |
Magnesium | 10% 42 mg |
Manganese | 9% 0.21 mg |
Phosphorus | 4% 49 mg |
Potassium | 9% 262 mg |
Zinc | 3% 0.38 mg |
Link to USDA Database entry Cooked, boiled, drained, without salt | |
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] |
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