Introduction: Encountering the Winged Green
If you’ve never seen a winged bean before, you’ll be fascinated by its appearance — the four wing-like ridges on the pod are slightly translucent in light, which is how it earned the name “winged bean.”
It belongs to the legume family Psophocarpus tetragonolobus, also known as Goa bean, four-angled bean, or asparagus pea. Introduced to Taiwan in the early Republic era, it has been cultivated for over a century in the indigenous communities of Hualien and Taitung — a traditional crop passed down through generations on this island.
We chose to grow winged beans in Taitung not only because the climate suits it, but because what it represents — environmental friendliness, circular utilization, and complete nutrition — aligns perfectly with our farming philosophy.
1. Nutritional Miracle: Why Nutritionists Recommend Winged Beans
Many think winged beans are just “special beans,” but once you understand them deeply, you’ll discover their true value — winged beans are one of the few crops that provide complete protein, vitamins, and minerals with the entire plant being edible.
Nutrition of Young Pods (per 100g)
| Nutrient | Content | Nutritionist’s View |
|---|---|---|
| Protein | ~2–3g | Outstanding among legume vegetables |
| Vitamin C | High | Higher than common peas |
| Vitamin A | Moderate | Eye & mucosal health |
| Calcium | Rich | Bone health support |
| Zinc | Rich | Immune function support |
| Dietary Fiber | High | Healthy digestion |
But the real surprise is the winged bean’s seed — protein content reaches 30–35%, on par with soybeans. Seeds can be pressed for oil, ground for soy milk, made into flour, or blended into bread. Some varieties develop tuberous roots underground with 12–15% protein — similar texture to sweet potatoes but far more nutritious.
In an era where protein sources are increasingly important, winged beans nearly fulfill all our expectations of an “ideal crop.”
2. Taitung Advantage: Why Taitung Is the Perfect Home for Winged Beans
The Coastal Mountain Range creates a unique microclimate — fog and sea breezes during the day, valley winds at night. This temperature variation accelerates photosynthesis while limiting pest pressure, creating ideal conditions for winged bean cultivation.
3. Mr. Liao’s Mission: Taitung’s First Winged Bean Cultivator
Mr. Liao was the first farmer in all of Taitung to successfully transfer winged bean cultivation technology and achieve large-scale production. Through trial and error, he learned the critical timing for pollination, the right trellis height, and the precise harvest window — developing a complete winged bean cultivation system from seed to table.
4. Circular Agriculture: Zero Waste from the Whole Plant
At Jiazhu Farm, we practice true circular agriculture with winged beans:
- Young Pods: Cooked as vegetables — stir-fried, blanched, deep-fried
- Seeds: Roasted as snack nuts, ground into protein flour, pressed for oil
- Leaves & Flowers: Cooked as greens — stir-fried or in soup
- Tuberous Roots: Boiled, baked, or fried — high-protein alternative to potatoes
- Plant Residue: Composted and returned to the field as organic fertilizer
True zero-waste — every part of the plant is utilized.