Inga Edulis- Ice Cream Bean (1 Gallon)

Our Ice Cream Bean Trees have been grown to be acclimated to extreme weather conditions. Each of our 1 Gallon trees stand anywhere between 6″ to 1ft tall not including the pot. 

Inga edulis, known as ice cream-bean, joaquiniquil, cuaniquil, guama or guaba, is a fruit native to South America. It is in the mimosoid tribe of the legume family Fabaceae. It is widely grown, especially by Indigenous Amazonians, for shade, food, timber, medicine, and production of the alcoholic beverage cachiri. It is popular in Peru, Ecuador, Pernambuco-Brazil, Venezuela and Colombia. The taxonomic name Inga is derived from its name with the Tupí people of South America, while the species name edulis is Latin for “edible”. The common name “ice-cream bean” alludes to the sweet flavor and smooth texture of the pulp.

GROWING GUIDE

• Zone: 9-10B

• Sun: Prefers full sun; should be in shade/ filtered light until cutting is rooted and acclimated

• Soil Quality: Poor/Rich Well-Draining

• Drought Tolerant: Yes

• We recommend when planting mix 60% Native Soil: 40% Compost or Planting Mix

ICE CREAM BEAN BENEFITS AND USES

Ice cream bean has multiple benefits for the human body. Here is list of an even larger list!

• Muscle Health

• Natural Diet Menu

• High Cholesterol Treatment

• Eyes Health

• Body Cells Health Maintaining

• Diabetic Prevention

• Bones Strengthening

• Regenerating Broken Cells

• Constipation Curing

• Heart Health Maintaining

• Body Immunity

NUTRITION

Seeds of Inga edulis, eaten as vegetables, are reported to contain per 100 g, 118 calories, 63.3% moisture, 10.7 g protein, 0.7 g fat, 24.0 g total carbohydrate, 1.6 g fiber, 1.3 g ash. Pulp of Inga spp. contains per 100 g, 60 calories, 83.0% moisture, 1.0 g protein, 0.1 g fat, 15.5 g total carbohydrate, 1.2 g fiber, 0.4 g ash. Dried seeds of Inga spp. contain per 100 g, 339 calories, 12.6% moisture, 18.9 g protein, 2.1 g fat, 62.9 g total carbohydrate, 3.4 g fiber, 3.5 g ash. Seeds of the genus Inga are reported to contain trypsin inhibitors and chymotrypsin inhibitors.

EDIBLE PARTS OF PLANT

• Pulp – Munched as a sweet snack, the white pulp in the seed pod is consumed raw.

• Seeds – The seeds are cooked and eaten as a vegetable. Toxic compounds present in the seed are destroyed by means of cooking; the toxin is called trypsin inhibitors and also chymotrypsin inhibitors.