Winged beans (Psophocarpus tetragonolobus) are a tropical legume native to Southeast Asia, sometimes called the “Goa bean” or “four-angled bean.”

Despite their unique appearance—with frilled, wing-like edges—winged beans remain one of the most underappreciated crops in the world. Almost every part of the plant is edible: the pods, leaves, flowers, and even the tuber-like roots. Beyond their versatility, they are packed with nutrients that offer impressive health benefits.

Winged beans offer numerous health benefits due to their rich nutritional composition. Their high protein content supports muscle growth and tissue repair, while calcium and phosphorus strengthen bones and teeth. The fiber they contain aids digestion, promotes regularity, and helps maintain healthy cholesterol and blood sugar levels. Vitamins A and C enhance immune function and protect against oxidative stress, and their iron and folate content support red blood cell formation, helping to prevent anemia. Together, these nutrients make winged beans an excellent addition to a balanced diet.

Who Should Eat Winged Beans

Most people shouldn’t limit their intake of winged beans — they’re safe and highly nutritious when cooked properly. They are particularly beneficial for:

Vegetarians and vegans

Pregnant women (for folate and iron)

Children and growing teens

Individuals seeking plant-based protein sources

Who shouldn’t limit eating them

Winged beans are highly nutritious and generally safe for most people to eat. However, there are a few groups who might need to limit or prepare them carefully, not because they’re unhealthy overall, but due to specific factors:

1. People with digestive sensitivities

Raw or undercooked winged beans contain certain natural compounds (like trypsin inhibitors and lectins) that can cause gas, bloating, or stomach discomfort. Cooking removes these, so sensitive individuals should eat them well-cooked.

2. People prone to kidney stones

Winged beans contain moderate levels of oxalates, which can contribute to stone formation in susceptible people. They don’t have to avoid them entirely, but moderation and hydration are key.