Meth
Vigna umbellata
Also known as: Galmoong, Ricebean, Rymbai ja, Kattuzhunnu, Chakwai, Shiltong.
Ricebean is a nutritious legume commonly cooked and consumed in parts of India, valued for its significant protein, fiber, and mineral content.
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
Ricebean is an underutilized legume that grows primarily in eastern India and other parts of South Asia. It is typically cooked like other dals, boiled or pressure-cooked, and served as a protein-rich accompaniment with rice or roti.
This legume is high in protein and fiber, providing a substantial amount of dietary folate as well as important minerals such as copper, magnesium, and manganese. It contains negligible fat and no vitamin B12 or vitamin D since it is plant-based.
Ricebean offers a good balance of macronutrients and is a valuable part of a vegan diet, aiding in providing essential micronutrients. Its earthy flavor and firm texture make it a wholesome component of Indian meals.
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Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Brown cowpea
Lobia
Brown field bean
Sem
White field bean
Sem
Black field bean
Sem
White cowpea
Lobia
Rice
Chawal
Moth bean
Motha
Brown soya bean
Bhatmas
