Tag: Stink bean

Petai, also known as the 'stink bean,' is a delicacy prized in Southeast Asia for its unique, pungent flavor, but it is also infamous for its strong odor and gaseous side effects. The truth is that for many, especially those with sensitive stomachs, petai is indeed gassy, a result of its high fiber and oligosaccharide content.

According to the Malaysian Food Composition Database, 100 grams of petai contains a notable 3.4 mg of iron. But does this amount qualify as being 'high' in iron? While not the highest source available, petai is considered a rich and beneficial source of this essential mineral, especially for those seeking plant-based options.

Petai, also known as the 'stink bean' due to its unique, pungent aroma, is a beloved ingredient in Southeast Asian cuisine. The answer to "are there different types of petai?" is a resounding yes, as varieties differ in size, intensity of flavor, and local preference, influencing culinary uses.

Scientific studies have shown that extracts from the petai plant, particularly its empty pods, contain powerful antioxidants and compounds that exhibit anti-inflammatory activity in laboratory settings. This provides a compelling answer to the question: is petai anti-inflammatory, suggesting it holds significant potential in mitigating inflammatory responses.