A Winged Bean is a unique and highly nutritious tropical legume, prominently featured in Southeast Asian cuisine, including Malaysia. It is easily recognized by its distinctive appearance: the pod is typically 6-9 inches long and has four “wings” or frilly edges running lengthwise along its exterior. Its color is usually vibrant green.

When young and tender, the entire pod, including the wings, is edible and has a crisp, slightly sweet, and nutty flavor, often likened to asparagus, green beans, or snap peas. As the pods mature, they become tougher and stringier, and the focus shifts to the seeds within. Remarkably, nearly all parts of the winged bean plant are edible, including the leaves (used as greens), flowers (often eaten raw in salads), and tubers (starchy, potato-like roots).

Winged beans are highly valued for their nutritional profile, being rich in protein, vitamins, and minerals, earning them the nickname “superfood” or “one-species supermarket” in some regions. They are commonly eaten raw in salads, lightly steamed, stir-fried, or added to curries.