Petai Nutritional Facts

Topics: Cooking

The following sample essay on Petai discusses it in detail, offering basic facts and pros and cons associated with it. To read the essay’s introduction, body and conclusion, scroll down.

Petai [pic] In the world of plants, petai plants can be classified in the family Leguminosae (Mimosaceae). Petai scientific name is parkia speciosa . Petai usually grow with the height of 5-25 meters and forms a lot of branching. Part of the petai that is most important is the seed.

Petai can be eaten raw as a fresh vegetable, boiled, fried or even baked. Petai is also widely used as food flavoring. It is very popular in Southeast Asian countries like Indonesia, Malaysia, Singapore, Thailand and also Laos. Parkia speciosa is quite similar with long beans with bright green beans inside. The shape is similar with almond shape.

Petai is sold in various forms such as sold in bunches, in pods, seeds or petai seeds that are packed in plastic bag and some even sold in the form of pickles and in the form of frozen.

Studies by Malaysian Agricultural Research and Development Institute [MARDI] indicated petai has a good amino acid profile, particularly essential amino acids. Essential amino acids help maintain blood sugar and energy level balance. They are needed to produce hormones, enzymes, muscles, tissues, bones and collagen. Essential amino acids also assist the process of metabolism in human’s body andfacilitates the function of the central nervous system (CNS)

Why Does Petai Smell

Parkia Speciosa Nutrition Components Parkia speciosa contains nutrients that are good for health and some of them are Vitamin A, B complex, C, Potassium, Magnesium, phosphorus, iron and fiber.

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[pic] Benefits of Parkia Speciosa Parkia speciosa contain three natural sugars -sucrose, fructose and glucose combined with fiber, it provides an immediate, sustained and boost the energy. Research has proved that with two servings of parkia speciosa provide sufficient energy for a exhausting 90-minute workout. No wonder parkia speciosa is the number one bean with the world’s leading athletes.

Nevertheless, parkia speciosa can help people to retain fit as it can also help to overcome or prevent substantial number of illnesses and conditions. The benefits of parkia speciosa are: ? Depression According to a recent survey undertaken by MIND among the people suffering from depression, many felt much better after eating parkia speciosa. This is because it contains tryptophan, a type of protein that the body converts into serotonin known to make people relax, improve their mood and generally makes people feels happier. ? Anemia Parkias peciosa contains high iron and also can stimulate the production of red blood cells. Hypertension (High Blood Pressure) Parkia speciosa contains high calcium but low in salt, so it is good for reducing blood pressure. ? Strokes According to research in “The New England Journal of Medicine,” eating parkia speciosa as part of a regular diet can cut the risk of death by strokes by as much as 40%” ? PMS(premenstrual syndrome) The vitamin B6 in it regulates blood glucose levels which can affect mood. ? The brain’s ability High in calcium can help increase the brain’s ability to learn. ? Constipation Parkia speciosa contains high fiber to restore normal bowel action . Mosquito bites, itching, and swelling It can use to rub the affected area of bites using the skin of parkia speciosa
• Smoking Parkia speciosa also can help people trying to give up on smoking. Vitamin B6 and B12, as well as calcium and magnesium contained in parkia speciosa help the body recover from the effects of nicotine.
• Stress Potassium in it can help to normalize the heartbeat, sends oxygen to the brain and regulates body’s water balance. When people are stressed, their metabolic rate rises and therefore reduce the potassium levels. These can be rebalanced with the help of a high-potassium parkia speciosa snack. Temperature control Many other cultures see parkiaspeciosa as a “cooling” beans that can lower both the physical and emotionalt emperature of pregnant mothers. In Holand, for example, pregnant women eat parkia speciosa to ensure their baby is born with a cool temperature.
• Ulcers Parkiaspeciosa is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.
• Morning Sickness Snacking on parkia speciosa between meals helps to keep blood sugar levels up and avoid morning sickness.

Negative effects of ParkiaSpeciosa.
• Bad breath and smelly stomach gases A major effect of eating parkiaspeciosa is it gives bad breath and smelly stomach gases. It contains certain amino acids that give a strong smell to one’s urine that can be noticed up to two days after consumption.
• High content of amino acids Although there are many parkia speciosa benefits to the human body, but by eating parkia speciosa too much every day also gives effect which is not good for the body because of the high content of amino acids can damage the kidneys.

THE ISSUE : PHYTATES AND TRYPSIN INHIBITORS IN PETAI What is phytates? Also known as phytic acid and acts as the main storage form of phosphorous in plants. It also named as inositol hexakisphosphate It reduces the absorption of important vitamins and minerals such as niacin, calcium, iron, magnesium and zinc. What is trypsin inhibitors? Trypsin inhibitors are chemicals that reduce the availability of trypsin which is an enzyme essential to humans as well to animals. The issue There are many opinions and thoughts upon the effects of phytic acid towards human body.

Phytic acid can cause negative impact in forming some bonds with the basic vitamin niacin that can cause a condition known as pellagra. It also involve in th process of bond creation between the acid and the vital minerals that make it insoluble and therefore useless. As our main issue is upon petai or the scientific name Parkia Speciosa contains phytates and trypsin, the phytic acid elements in petai can inhibits and interfere the protein digestion as well as zinc and calcium absorption. Other common foods also have been identified in containing phytic acid such as: Most whole grain cereal foods (wheat, rye, rice, oats)
• Nuts and seeds (pumpkin, sunflower)
• Soybeans and other types of beans
• Potatoes
• Artichokes
• Blackberries
• Broccoli
• Carrots
• Figs
• Strawberries Soaking and other cooking processes of the “smelly beans” may slightly reduce the effects. This might be one of the biggest and significant reasons why the traditional societies and also our ancestors practice certain process on foods such as fermenting soybeans into tempeh and the glutinous rice to produce tapai.

By conducting certain cooking methods and processes, the level of phytic level can be reduced in massive amount. Below are some of the cooking methods that might facilitates in reducing the phytic acid level:
• Baking
• Soaking
• Fermentation
• Cooking Many scientists and researchers clamied that people should avoid eating too much petai especially the raw beans as phytic acid in food reduces the body’s ability to absorb the minerals the food has to offer. Somehow, phytates or phytic acid have been viewed and labelled as “anti-nutrients”.

This scenario might concern people nowadays as some of them depending on grains and legumes as a source of diet especially for the strict vegans. People usually consumed petai by eating the raw beans. As the phytic acid level only can be reduced through conducting and implementing cooking processes, the practice of eating petai in raw condition might be a sceptical and subjective question as it is a common practice in Malaysia especially among the Malays. For Malays petai is considered as ulam which can be as similar to the western people who consume ceasar salad as their complementary side dishes.

In preparation of cooking petai, some dishes such as Sambal Udang Petai do involve in elaborate cooking process which certainly reduce the phytic acid level. But the main issue right now is that other food containing phytic acid such as soybeans do involve in cooking process unlike petai which basically eaten in raw condition. So, it trigger a question whether people should be expose and aware to the sense of concern when eating petai. [pic] [pic][pic]Parkia Speciosa also known as ‘EVIL-SMELLING BEAN’ Filipino : u’pang Javanese : pete

Malay : chou dou, cong dou, nyiring, patag, patai, petah, petai Thai : sataw, sator, sator dan, sator kow, to dan, to khao The [pic][pic]secrete a nectar that attracts BATS and other POLLINATORS. Exported in jars or cans, pickled in brine or frozen[pic] The YOUNG LEAVES and fresh parts of the flower stalks can also be eaten RAW!! [pic]The WoOD is used in the manufacture of PaPER Creative products ranging from tea to milkshake[pic] ———————– IN ———————– HTF 523 FOOD SCIENCE[pic]

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Petai Nutritional Facts. (2019, Dec 06). Retrieved from https://paperap.com/paper-on-petai-4765/

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