Yes, Mucuna pruriens is edible, with the beans of the plant having been traditionally used as a food source in some cultures. However, adequate processing (typically soaking in water followed by boiling) is required to destroy antinutrients (such as phytic acid, tannins, and saponins) and to reduce the potentially dangerously high levels of L-DOPA found in the raw beans.[1][2]
References
- ^Cassani E, Cilia R, Laguna J, Barichella M, Contin M, Cereda E, Isaias IU, Sparvoli F, Akpalu A, Budu KO, Scarpa MT, Pezzoli GMucuna pruriens for Parkinson's disease: Low-cost preparation method, laboratory measures and pharmacokinetics profile.J Neurol Sci.(2016-Jun-15)
- ^Siddhuraju P, Becker KEffect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens Var. utilis.J Agric Food Chem.(2001-Jun)