Mga Sangkap ng Pagkain - Legumes

a round yellowish seed that resembles a pea, used in cooking

chickpea, garbansos

a type of edible legume characterized by its round shape and nutty flavor

garbansos, kikít

the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel

beechnut, mayabó

a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet

tsika, gandul

a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk

soybean, soya

a large, flat legume with a creamy texture and mild, buttery flavor

lima bean, harina ng lima

a seed growing in long pods on a climbing plant, eaten as a vegetable

sitaw, butil

a small, drought-tolerant legume known for its nutty flavor and nutritional value

moth bean, pulang harin

a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes

adzuki bean, pulang bean

a small, green legume with a tender texture and a slightly nutty flavor

mung bean, berde mung

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

lentil

a large, flat legume with a buttery texture and a slightly earthy flavor

fava bean, butter bean

a large flat bean that is green in color and comes in a pod, eaten raw or cooked

malapad na bean, malawak na bean

a long and slender legume that resembles asparagus in appearance and taste

aspergus bean, mahabhangas

a legume with a distinctive cream-colored skin and a small black mark resembling an eye

itlog na gisantes, itlog na mga gisantes

a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree

carob

a legume with a cream-colored skin and a kidney-shaped appearance

cowpea, butterbean

a variety of legume with a distinctive kidney shape and a robust, nutty flavor

pulang beans, kidney beans

a variety of legume with a speckled appearance and a creamy texture when cooked

pinto bean, pinstriped na butil

a type of legume derived from dried peas that have been split in half for cooking purposes

hinati na gisantes

a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine

tamarindo

a legume with edible pods that have distinctive wing-like protrusions along their length

pwing bean, winged bean

a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside

matamis na gisantes, snap pea

a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine

itim na bean, itim na butil

a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture

puting bean, puti ng bean

a small, white legume commonly used in soups, stews, and baked bean dishes

navy bean, puting beans

a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications

bean ng cranberry, legumbre ng cranberry

a small, black bean with a dense and meaty texture, commonly used in Latin American cuisine

pagong na bean, turtle bean

the edible seeds of some plants such as peas, lentils, etc.

pulses, butong nakakain