Yardlong bean

Taxobox
name = Yardlong bean
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Fabales
familia = Fabaceae
subfamilia = Faboideae
genus = "Vigna"
species = "V. unguiculata"
subspecies = "V. u. sesquipedalis"
trinomial = "Vigna unguiculata sesquipedalis"
trinomial_authority = (L.) Verdc.

The yardlong bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. It is known as "dau gok" in Cantonese, "thua fak yao" in Thai and "kacang panjang" in Indonesian and Malay, "sitaw" in Tagalog, "bora" in the West Indies and "vali" or "eeril" in Goa, India. Despite the name, the pods are actually only about half a yard long; the subspecies name "sesquipedalis" (one-and-a-half-foot-long) is a rather exact approximation of the pods' length.

This plant is of a different genus and is only distantly related to the common bean. It is a vigorous climbing annual vine. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of a green bean. The pods, which begin to form just 60 days after sowing, hang in pairs. They are best if picked for vegetable use before they reach full maturity. The plant is subtropical/tropical and most widely grown in the warmer parts of Southeastern Asia, Thailand, and Southern China. Yardlong beans are quick-growing and daily checking/harvesting is often a necessity. The many varieties of yardlong beans are usually distinguished by the different colors of their mature seeds.

A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. [cite book |authorlink= |author=National Research Council |editor= |others= |title=Lost Crops of Africa: Volume II: Vegetables |origdate= |url=http://books.nap.edu/openbook.php?record_id=11763 |format= |accessdate=2008-07-15 |edition= |series=Lost Crops of Africa |volume=2 |date=2006-10-27 |publisher=National Academies Press |location= |isbn=978-0-309-10333-6 |oclc= |doi= |id= |pages= |chapter=Long Bean |chapterurl=http://books.nap.edu/openbook.php?record_id=11763&page=223 |quote= |ref= ]

Uses

The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. They are used in stir-fries in Chinese. In Malaysian cuisine they are often stir-fried with chillies and shrimp paste ("sambal") or used in cooked salads ("kerabu"). Another popular and healthy option is to chop them into very short cubes and fry them in an omelette.

Nutrition

They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

In a serving size of 100 grams of yardlong beans there are 47 calories, 0 grams of total fat, 0 mg cholesterol, 4 mg sodium (0% daily value), 8 grams of total carbohydrates (2% daily value), and 3 grams of protein (5% daily value). There is also 17% DV vitamin A, 2% DV iron, 31% DV vitamin C, and 5% DV calcium. (Percent daily values are based on a 2000 calorie diet. Individual daily values may be higher or lower depending on individual calorie needs.)

References

External links

* [http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524853 ITIS 524853]
* [http://chinesefood.about.com/od/vegetablesrecipes/ss/chinesebeans.htm How to Make Chinese Green Beans Step-by-Step Photos]