Hyacinth (lablab) bean Nutrition facts
Hyacinth (lablab) bean
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Botanically, the beans belong to vine (twirling) variety in the Fabaceae family, and the genus: Lablab.
Scientific name: Lablab purpureus.
They are also recognized by dolichos bean, seim bean (India), Egyptian bean, bonavist bean/pea, dolico lablab, fagiolo indiano, etc.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 344 Kcal | 17% |
| Carbohydrates | 60.74 g | 47% |
| Protein | 23.90 g | 43% |
| Total Fat | 1.69 g | 8.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 25.6 g | 67% |
| Vitamins | ||
| Folates | 23 μg | 6% |
| Niacin | 1.610 mg | 10% |
| Pyridoxine | 0.155 mg | 12% |
| Riboflavin | 0.136 mg | 10% |
| Thiamin | 1.130 mg | 94% |
| Vitamin A | 0 IU | 0% |
| Electrolytes | ||
| Sodium | 21 mg | 1.5% |
| Potassium | 1235 mg | 26% |
| Minerals | ||
| Calcium | 130 mg | 13% |
| Copper | 1.335 mg | 148% |
| Iron | 5.10 mg | 64% |
| Magnesium | 283 mg | 71% |
| Manganese | 1.573 mg | 68% |
| Phosphorus | 0.372 mg | 53% |
| Selenium | 8.2 μg | 15% |
| Zinc | 9.30 mg | 84% |