✦ South Asian cooking staple
✦ Plant protein and fibre
✦ Must be thoroughly cooked
✦ Pods and seeds both used
Papri beans are flat, broad pods related to hyacinth beans (Lablab purpureus), commonly used in South Asian cooking. They provide plant protein, fibre, and minerals but contain antinutritional factors including HCN precursors when raw that are destroyed by thorough cooking. The pods and seeds are used fresh in stir-fries and curries.
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Preparation note
Always cook papri beans thoroughly — boil or stir-fry until completely soft. Young flat pods are most tender; mature pods with large seeds require longer cooking.
Sources:
CoFID 2021
Where Beans, papri, raw Stands Out
Macronutrients per 100g
170
kJ
Energy
5.40
g
Protein
4.20
g
Carbs
0.30
g
Fat
1.80
g
Sugars
0.00
g
Salt
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 440 mg | 22% | |
| Calcium | 100 mg | 13% | |
| Phosphorus | 100 mg | 14% | |
| Magnesium | 74.0 mg | 20% | |
| Chloride | 66.0 mg | 8% | |
| Iron | 2.40 mg | 17% | |
| Zinc | 1.00 mg | 10% | |
| Niacin (B3) | 0.800 mg | 5% | |
| Manganese | 0.700 mg | 35% | |
| Copper | 0.350 mg | 35% | |
| Riboflavin (B2) | 0.220 mg | 16% | |
| Thiamin (B1) | 0.160 mg | 15% | |
| Vitamin A (RAE) | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Cholesterol | 0.000 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.
Primary data source for this entry:
McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID 2021), Public Health England. Source record tag: CoFID 2021.
All values are per 100g fresh weight unless stated.
% Daily Values based on EU Nutrient Reference Values (NRVs) per Regulation (EU) No 1169/2011.
Nutriofia is a research and information resource — nothing on this page constitutes medical advice.
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