| 词条 | Lablab | ||
| 释义 |
| image = Lablabpod.jpg | image_caption = fruit | regnum = Plantae | unranked_divisio = Angiosperms | unranked_classis = Eudicots | unranked_ordo = Rosids | ordo = Rosales | familia = Fabaceae |subfamilia = Faboideae | genus = Lablab | species = L. purpureus | binomial = Lablab purpureus | binomial_authority = (L.) Sweet | synonyms = Dolichos lablab L. Dolichos purpureus L. Lablab niger Medikus Lablab lablab (L.) Lyons Lablab vulgaris (L.) Savi Vigna aristata Piper | synonyms_ref = [1] }}{{nutritional value | name= Hyacinth-beans, immature seeds, prepared | kJ=209 | protein=2.95 g | fat=0.27 g | carbs=9.2 g | calcium_mg=41 | iron_mg=0.76 | magnesium_mg=42 | phosphorus_mg=49 | potassium_mg=262 | zinc_mg=0.38 | manganese_mg=0.21 | vitC_mg=5.1 | thiamin_mg=0.056 | riboflavin_mg=0.088 | niacin_mg=0.48 | folate_ug=47 | source_usda = 1 | note=Link to USDA Database entry Cooked, boiled, drained, without salt }}Lablab purpureus is a species of bean in the family Fabaceae. It is native to Africa and it is cultivated throughout the tropics for food.[2] English language common names include hyacinth bean,[3] lablab-bean[4] bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea.[5] It is the only species in the monotypic genus Lablab.[2][6] DescriptionThe plant is variable due to extensive breeding in cultivation, but in general, they are annual or short-lived perennial vines. The wild species is perennial. The thick stems can reach six meters in length. The leaves are made up of three pointed leaflets each up to 15 centimeters long. They may be hairy on the undersides. The inflorescence is made up of racemes of many flowers. Some cultivars have white flowers, and others may have purplish or blue.[2] The fruit is a legume pod variable in shape, size, and color. It is usually several centimeters long and bright purple to pale green.[7] It contains up to four seeds. The seeds are white, brown, red, or black depending on the cultivar, sometimes with a white hilum. Wild plants have mottled seeds. The seed is about a centimeter long.[2] UsesThe hyacinth bean is an old domesticated pulse and multi-purpose crop.[8][9][10] Due to seed availability of one forage cultivar (cv. Rongai), it is often grown as forage for livestock[11] and as an ornamental plant.[12] In addition, it is cited both as a medicinal plant and a poisonous plant.[13][14] The fruit and beans are edible if boiled well with several changes of the water.[14] Otherwise, they are toxic due to the presence of cyanogenic glycosides, glycosides that are converted to hydrogen cyanide when consumed. Signs of poisoning include weakness, vomiting, dyspnea, twitching, stupor, and convulsions.[14] It has been shown that there is a wide range of cyanogenic potential among the varieties.[15] The leaves are eaten raw or cooked like spinach.[10] The flowers can be eaten raw or steamed. The root can be boiled or baked for food. The seeds are used to make tofu and tempeh.[7] In Bangladesh and West Bengal, the green pods along with the beans, known as Sheem (শিম), are cooked as vegetables or cooked with fish as a curry. In China, the seeds are known as Bai Bian Dou. They are usually dried and baked before being used in traditional Chinese herbal remedies to strengthen spleen, reduce heat and dampness, and promote appetite. [16] In Kerala, it is known as Amarakka, Avara or Amara Payar (Malayalam: അമര പയർ ).[17] The beans as well as the bean pods are used in cooking curries.[18] The bean pods are also used (along with spices) for preparing stir-fried dish known as Thoran.[19] In Maharashtra, dry preparations with green masala is often made out of these green beans (Ghevda varirties - Shravan ghevda (french beans), Bajirao Ghevda, Ghevda, Walwar, Pavta sheng..) mostly found at the end of monsoon during fasting festivals of Shravan month.{{citation needed|date=August 2013}} In Karnataka, the hyacinth bean is made into curry (avarekalu saaru)({{lang-kn|ಅವರೆಕಾಳು ಸಾರು}}), salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean, and a curry known as Hitikida Avarekaalu Saaru is made out of this deskinned beans.{{citation needed|date=August 2013}} In Telangana and Andra Pradesh, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season. Sometimes the outer peel of the seed when tender and soaked over night is taken out and the inner soft part is used for a variety of dishes. This form is called pitakapappu,hanupa/anapa, which means "pressed (pitaku) hyancinth bean, and a curry known as Pitikida Anapaginjala Chaaru is made out of this deskinned beans along with bajra bread; it has been a very special delicacy for centuries.{{citation needed|date=August 2013}} In Huế, Vietnam, hyacinth beans are the main ingredient of the dish chè đậu ván (Hyacinth Bean Sweet Soup).[20] In Kenya, the bean called 'Njahe' is popular among several communities, especially the Kikuyu. Seasons were actually based on it i.e the Season of Njahe (Kīmera kīa njahī). It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers.[21] Beans are boiled and mashed with ripe and/or semi-ripe bananas, giving the dish a sweet taste. Today the production is in decline in eastern Africa.[21][22] This is partly attributed to the fact that under colonial rule in Kenya, farmers were forced to give up their local bean in order to produce common beans (Phaseolus vulgaris) for export.[23] Common namesOther common names include Tonga bean, papaya bean, poor man bean (Australia), Seim (Trinidad), and butter bean (Caribbean).[24] Subspecific classificationAccording to the British biologist and taxonomist Bernard Verdcourt,[25] there are two cultivated subspecies of Lablab purpureus (L.) Sweet:
(Syn.: Dolichos bengalensis Jacq., Dolichos lablab subsp. bengalensis (Jacq.) Rivals, Lablab niger subsp. bengalensis (Jacq.) Cuf.) and
in addition to one wild subspecies:
of which a special variant with lobed leaflets exists only in Namibia:
GalleryReferences1. ^Lablab purpureus at Multilingual taxonomic information from the University of Melbourne 2. ^1 2 3 Lablab purpureus. Tropical Forages. 3. ^{{PLANTS|id=LAPU6|taxon=Lablab purpureus|accessdate=22 January 2016}} 4. ^{{cite web|title=BSBI List 2007 |publisher=Botanical Society of Britain and Ireland |url=http://www.bsbi.org.uk/BSBIList2007.xls |format=xls |archive-url=https://www.webcitation.org/6VqJ46atN?url=http://www.bsbi.org.uk/BSBIList2007.xls |archive-date=2015-01-25 |accessdate=2014-10-17 |deadurl=yes |df= }} 5. ^Lablab purpureus L. (Sweet). University of Agricultural Sciences, Bangalore, India. 6. ^Lablab purpureus, general information. University of Agricultural Sciences, Bangalore, India. 7. ^1 Dolichos lablab. Floridata. 8. ^{{cite journal |last1=Smartt |first1=John |year=1985 |title= Evolution of grain legumes. II. Old and new world pulses of lesser economic importance |journal=Experimental Agriculture |volume=21 |issue=3 |pages=1–18 |doi=10.1017/S0014479700012205}} 9. ^{{cite book |last1=Shivashankar |first1=G. |last2=Kulkarni |first2=R. S. |year=1992 |editor1-last= van der Maesen |title=Plant Resources of South-East Asia, No. 1, Pulses |publisher=Pudoc |location=Wageningen, The Netherlands |pages=48–50}} 10. ^1 {{cite web |title=PROTA (Plant Resources of Tropical Africa) |url=http://www.prota4u.info/protav8.asp?h=M4&t=lablab,purpureus&p=Lablab+purpureus#Synonyms |deadurl=yes |archiveurl=https://web.archive.org/web/20160110055827/http://www.prota4u.info/protav8.asp?h=M4&t=lablab,purpureus&p=Lablab+purpureus#Synonyms |archivedate=2016-01-10 |df= }} 11. ^Lablab purpureus. {{webarchive|url=https://web.archive.org/web/20050130183159/http://www.fao.org/ag/AGP/AGPC/doc/GBASE/DATA/PF000047.HTM |date=2005-01-30 }} Grassland Species Profiles. Food and Agriculture Organization. 12. ^Lablab purpureus. Missouri Botanical Garden. 13. ^Lablab purpureus. Plants for a Future. {{webarchive|url=https://web.archive.org/web/20061213090452/http://www.pfaf.org/database/plants.php?Lablab%20purpureus |date=December 13, 2006 }} 14. ^1 2 Dolichos lablab (Lablab purpureus). Poisonous Plants of North Carolina. North Carolina State University. 15. ^*{{cite journal | last1=Guretzki |first1=Sebastian | last2=Papenbrock |first2=Jutta |year=2014 |title= Characterization of Lablab purpureus Regarding drought tolerance, trypsin inhibitor activity and cyanogenic potential for selection in breeding programmes |journal=Journal of Agronomy and Crop Science |volume=200 |issue=1 |pages=24–35 |doi=10.1111/jac.12043 }} 16. ^{{cite web |title=Hyacinth bean (bai bian dou) |url=https://www.acupuncturetoday.com/herbcentral/hyacinthbean.php |website=Acupuncture Today |accessdate=1 February 2019|date=February 2019 }} 17. ^{{Cite web|url=https://papanasini.blogspot.com/2014/01/amara-payar.html|title=papanasini: AMARA PAYAR ( അമര പയർ )|last=Nair|first=Manu|date=2014-01-01|website=papanasini|access-date=2018-11-14}} 18. ^{{Cite news|url=http://secretindianrecipe.com/recipe/amarapayar-curry-snowpeas-curry|title=Amarapayar Curry (Snowpeas Curry)|access-date=2018-11-14}} 19. ^{{Cite news|url=http://www.nammuderuchikal.com/amara-thoran/|title=Amara Thoran|work=Nammude Ruchikal|access-date=2018-11-14|language=en}} 20. ^{{cite web|last1=Vietnamese Food Team.|title=Hyacinth Bean Sweet Soup Recipe (Chè Đậu Ván)|url=http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-dessert-recipes/hyacinth-bean-sweet-soup-recipe-che-dau-van.html|archive-url=https://web.archive.org/web/20130902225544/http://www.vietnamesefood.com.vn/vietnamese-recipes/vietnamese-dessert-recipes/hyacinth-bean-sweet-soup-recipe-che-dau-van.html|dead-url=yes|archive-date=2 September 2013|website=vietnamesefood.com|publisher=Vietnamese Food|accessdate=30 May 2015}} 21. ^1 {{cite book |last1=Maundu |first1=Patrick M. | last2=Ngugi |first2=G. W. | last3=Kabuye |first3=Christine H. S. | year=1999 |title=Traditional food plants of Kenya | publisher=National Museums of Kenya, English Press, Nairobi, Kenya}} 22. ^{{cite journal | last1=Maass |first1=Brigitte L. | last2=Knox |first2=Maggie R. |last3=Venkatesha |first3=S. C. | last4=Angessa |first4=Tefera Tolera | last5=Ramme |first5=Stefan | last6=Pengelly |first6=Bruce C. |year=2010 |title=Lablab purpureus (L.) Sweet – a crop lost for Africa? |journal=Tropical Plant Biology |volume=3 |issue=3 |pages=123–35 |doi=10.1007/s12042-010-9046-1|pmid=20835399 |pmc=2933844 }} 23. ^{{cite journal |last1=Robertson |first1=Claire C. |year=1997 |title= Black, white, and red all over: Beans, women, and agricultural imperialism in twentieth-century Kenya |journal=Agricultural History |volume=71 |issue=3 |pages=259–99}} 24. ^The 25 Health Benefits of Lablab {{webarchive|url=https://web.archive.org/web/20140127020342/http://www.greenerald.com/%E0%B8%96%E0%B8%B1%E0%B9%88%E0%B8%A7%E0%B9%81%E0%B8%9B%E0%B8%9A/ |date=2014-01-27 }} greenerald health, Thailand 25. ^*{{cite journal |last1=Verdcourt |first1=Bernard |year=1970 |title= LablabAdans. In: Studies in the Leguminosae-Papilionoideae for the 'Flora of Tropical East Africa': III |journal=Kew Bulletin |volume=24 |issue=3 |pages=409–11 |jstor= 4102845}} Further reading
External links{{Commons category|Lablab purpureus|Lablab purpureus(Hyacinth bean)}}
9 : Phaseoleae|Monotypic Fabaceae genera|Edible legumes|Flora of the Maldives|Forages|Nitrogen-fixing crops|Tropical agriculture|Poisonous plants|Taxa named by Carl Linnaeus |
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