Bahan Makanan - Kacang-kacangan

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

kacang chickpea, kacang garbanzo

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

kacang garbanzo, kacang ceci

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

biji kayu beech, kacang beech

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

kacang merpati, kacang tanah

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

kedelai, kedelai soya

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

kacang lima, kacang besar

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

kacang, biji

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

kedelai ngengat, kacang ngengat

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

kacang adzuki, kacang merah

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

kacang hijau, kacang 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

kacang fava, kacang mentega

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

kacang lebar, kacang besar

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

kacang asparagus, kacang panjang

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

kacang mata hitam, kacang hitam

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

karobu

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

kacang cowpea, kacang mata hitam

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

kacang merah, kacang ginjal

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

kacang pinto, kacang berbintik

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

kacang split

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

asam jawa

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

kacang bersayap, kacang sayap

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

kacang manis, kacang polong

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

kacang hitam, kacang hitam kecil

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

kacang putih, kacang putih kering

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

kacang navy, kacang putih

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

kacang cranberry, kacang merah putih

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

kacang kura-kura, kacang hitam

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

kacang-kacangan, puls