raw winged bean tuber
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Winged bean tuber is the enlarged underground root, used as a starchy vegetable after boiling, roasting, or other cooking.

The winged bean tuber is the enlarged underground storage root of the winged bean plant. Unlike the familiar pods, it is harvested below ground and used as a starchy vegetable in some Southeast Asian cuisines. Tubers vary in size and shape, with a brownish outer skin and pale interior; cooked flesh is generally firm to soft, with a mild, earthy flavour.
The tubers may be boiled, roasted, or otherwise cooked before eating, and can also be incorporated into savoury preparations. Preparation and cooking affect their moisture and texture. They should not be confused with winged bean seeds or pods, which are distinct edible parts of the plant and have different culinary uses.
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raw winged bean tuber
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Winged bean tuber, raw
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Winged bean tuber, raw
Per 100 g of the edible portion in the recorded USDA food form.
Reference values for the displayed USDA form. Varieties, brands and preparation can differ.
Nutrition measurements should specify whether they refer to the raw tuber or a cooked preparation, since cooking changes water content and the proportions of nutrients per serving.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: USDA FoodData Central — Winged bean tuber, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
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