Kacang botol, or winged bean (Psophocarpus tetragonolobus), is a climbing plant native to Southeast Asia. It is easily recognizable by its wing-like protrusions along the pods. The entire plant is edible, including the leaves, seeds, pods, and roots. The beans are typically harvested while the pods are still young and tender, making them ideal for cooking.
This vegetable is versatile and can be used in a variety of dishes, ranging from salads to soups and stir-fries. It’s especially popular in dishes such as ulam (a traditional Malaysian salad) and sambal kacang botol (winged bean sambal).
Kacang botol is an excellent plant-based source of protein, making it a great addition to vegetarian and vegan diets. Protein is essential for muscle repair, immune function, and overall growth.
Rich in Vitamins and Minerals
This vegetable is rich in vitamins like Vitamin A, Vitamin C, and folate, as well as essential minerals such as potassium, calcium, and magnesium. These nutrients contribute to stronger bones, better skin, and improved cardiovascular health.
Supports Digestion
Kacang botol contains dietary fiber, which helps regulate digestion and promotes a healthy gut. The fiber content can also help in managing weight and controlling blood sugar levels.
Boosts Immunity
The high Vitamin C content in kacang botol helps boost the immune system, preventing common illnesses and promoting overall health.
Anti-Inflammatory Properties
This vegetable contains natural compounds that have anti-inflammatory effects, helping to reduce inflammation and improve joint health.
Malaysia