Rice bean

Vigna umbellata

legume

Small elongated beans, red or yellow, the size of rice grains, cooked as dal or with rice.

Origin

South and Southeast Asia

Season (United States)

all year round

Preparation

The small beans are rinsed, soaked for a few hours, then cooked for 30 to 45 minutes; they are always eaten cooked, never raw. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · ProteinIn small amounts, not counted Folates (B9) · Insoluble fibersWhat slows things down Phytates

Did you know?

It grows on the poorest hill soils of Asia, where nothing else will.