It’s the Petai season now and they are selling very cheaply everywhere — from roadside sellers to supermarkets, wet markets and even via online platforms.  Almost everyone in our family loves the stink bean and there are a variety of easy ways to cook these beans into a glorious dish that’s bursting with flavors.  Not only is the stink bean delicious (to most people), it is loaded with nutrients and health benefits.

Petai  (scientific name: parkia speciosa) is a bean that you either love or hate it the moment you smell it. For some, it is an acquired taste.  The stink can be so pervasive that after ingestion, you will reek a strong odor characteristic of the bean for a day or two.  The aftermath of eating Petai is not something that is pleasant to deal with, especially the morning after, thus it is a major turn-off for some people, including me.

Nutritional Contents Of Petai

Petai is rich in plant protein and essential amino acids, which are building blocks of protein to ensure the proper functioning of the central nervous system.

It is a good source of minerals, and is especially high in calcium, phosphorus, potassium, and iron. Petai is high in fibre, and contains considerable amounts of vitamin C and E, as well as the vitamins A, B1, B2, and B3. This makes petai one of the most nutritious local vegetables.

A word of caution!

Before you cook the petai, make sure that you split the bean into two with a paring knife as they are prone to worms burrowing their way into the heart of the Petai as you can see from the photo below.  We usually see worms in almost half the amount of Petai that’s peeled, which is a lot!   It’s a lot of work but it sure beats biting into a crackling worm oozing with extra flavors!

Health Benefits of Petai

1.  Powerful antioxidants

Petai contains powerful antioxidants that can effectively scavenge harmful radicals and protect the cells from damage.  Antioxidants help to prevent oxidative stress that is the cause of many illnesses, including degenerative diseases like diabetes, hypertension, arthritis and cancer.

Numerous studies have been done to establish the antioxidant nature of petai. A high content of Vitamin C and a considerable amount of vitamin E are major compounds found in the bean contributing to its antioxidant capacity.  The beans were also found to show high amounts of phenolic compounds. Phenols act as antioxidants while exhibiting powerful antiseptic and antibacterial properties.

2.  Lowers blood sugar in diabetes and reduces cholesterol

Perhaps one of the most significant benefits of petai is its medicinal property in the treatment of diabetes.

Scientists in Universiti Pertanian Malaysia found that petai contains a chloroform extract that significantly reduced blood glucose levels in alloxan-induced diabetic rats.

Studies have also found that the hypoglycemic effect of petai is attributed to two major plant sterols present in the beans and pods, working synergistically to produce the anti-diabetic effect.

3.  Liver protector

Petai is traditionally believed to have a blood cleansing and body detoxifying effect.

4.  Anti-bacterial and anti-microbial

Cyclic polysulphides, one of the major compounds in petai, responsible for the pungent flavour of the petai, have shown to exhibit antibacterial and antifungal properties.

For this reason, petai is used in traditional medicine for the treatment of kidney inflammation which is caused by bacterial activity in the kidney (e.g. E-coli). Petai is also a remedy used for infections of the ureter and urinary bladder.

5. Lowers High Blood Pressure

The high potassium levels found in the beans can reduce the risk of high blood pressure and stroke.

6.  High in Iron

Loaded with iron, petai can easily encourage the creation of hemoglobin within the blood and thus assists in cases of anemia.

7. Constipation

Loaded with fiber, which includes petai within the diet might help recover normal bowel action, assisting to conquer the issue without making use of laxatives.

Oh Petai, though you stink and cause us embarrassment after consuming you, you’re still a very much loved bean by all 🙂