Hyacinth Bean

Hyacinth bean (Lablab purpureus (L.) Sweet) is grown in India and in many tropical regions of the world. Mature seeds are consumed as a cooked food or a sprouted seed. The immature pods and seeds are also harvested as vegetable foods. Although this plant is cultivated as an annual, it will persist as a perennial, and when cultivation is extended it will form large, starchy roots that can be eaten. Some varieties (mostly dark-seeded types) contain high levels of a cyanogenic glycoside in their seeds.

When cyanogenic glycosides are hydrolyzed by plant enzymes during cooking, or possibly by intestinal enzymes after ingestion, cyanide can be released and lead to cyanide poisoning.

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