Calories in Cream Bean: Nutritional facts for Cream Bean Types

One hundred grams (3.5 oz) of raw ice cream bean pulp contains 60 calories.

One kilogram (1,000 g or 35.3 oz) of raw ice cream bean pulp contains 600 calories.

One standard medium ice cream bean pod weighing 200 g (7 oz) contains 120 calories. A large pod weighing 400 g (14 oz) contains 240 calories. A small pod weighing 100 g (3.5 oz) contains 60 calories.

Ice Cream Bean provides some health benefits like reducing inflammation and supporting digestive health due to its high concentration of polyphenols and dietary fiber. This fruit, frequently called "guama," "inga," "monkey tail," or "pacay," is a traditional medicinal food in South American cultures. A list of the health benefits of ice cream bean is shown below.

• Supplies Potent Antioxidants: The fruit pulp contains high levels of flavonols and anthocyanins that neutralize free radicals. A study by Souza et al. (2014), "Antioxidant activity and phenolic composition of Inga edulis Mart. leaves and fruits," found that the extracts significantly reduced oxidative stress markers in vitro.
• Aids Digestive Regularity: The fibrous pulp helps promote healthy bowel movements and prevents constipation. Research by Silva et al. (2018), "Nutritional potential of Inga edulis fruit," highlights the role of its dietary fiber in maintaining gut health.
• Reduces Inflammation: Bioactive compounds in the leaves and fruit possess anti-inflammatory properties. A study by Lima et al. (2019), "Anti-inflammatory and antinociceptive activities of Inga edulis," demonstrated significant reduction in inflammation and pain in animal models.
• Regulates Blood Sugar: The polyphenols in the fruit may help inhibit enzymes that break down starch, slowing glucose absorption.
• Supports Immune Function: A 100 g (3.5 oz) serving provides 20 mg of Vitamin C, fulfilling 22% of the Daily Value (DV) for supporting white blood cell activity.
• Promotes Heart Health: The low sodium and moderate potassium content help maintain healthy blood pressure levels.
• Enhances Skin Health: Antioxidants like Vitamin C support collagen synthesis and protect skin cells from UV damage.

Ice Cream Bean has been known to cause some unwanted effects like digestive bloating and potential allergic reactions due to its fiber content and biological relation to legumes. A list of the downsides of ice cream bean is shown below.

• Causes Digestive Discomfort: Consuming large quantities of the fibrous pulp or raw seeds can lead to gas, bloating, and abdominal cramping.
• Potential for Allergic Reactions: As a member of the Fabaceae (legume) family, individuals with peanut or soy allergies may experience cross-reactivity.
• High Sugar Content: The fruit contains 10 g of natural sugar per 100 g (3.5 oz), which may require moderation for individuals managing diabetes.
• Toxicity of Raw Seeds: While the pulp is safe, the raw seeds contain trypsin inhibitors and should be cooked before consumption to avoid digestive toxicity.
• Limited Availability: The fruit is highly perishable and difficult to transport, making it expensive and hard to find outside of tropical regions.

Yes, ice cream bean is good for you because it delivers 22% of the DV for Vitamin C and essential antioxidants in every 100 g (3.5 oz) serving. Healthy individuals should consume 100 g (3.5 oz) to 200 g (7 oz) of the fresh pulp per day to gain immune and anti-inflammatory benefits. The major benefits include the reduction of oxidative stress through phenolic compounds and the support of digestive health via dietary fiber. It is an ideal healthy snack for those seeking a sweet, low-fat treat with natural vitamins.

The calories in ice cream bean change based on the specific species and the water content of the pulp. The standard Inga edulis contains 60 calories per 100 g (3.5 oz), while the smaller Inga feuillei provides 65 calories per 100 g (3.5 oz) due to a denser concentration of sugars and solids. Rare varieties like Inga vulpina contain 58 calories per 100 g (3.5 oz) because they typically retain more moisture. Cooked seeds of the ice cream bean, often eaten as a vegetable, contain significantly higher energy, providing 140 calories per 100 g (3.5 oz) due to their density in protein and starch.

There are no desserts that have ice cream bean as a standardized ingredient. The fruit is primarily consumed fresh out of hand in its native South American regions or sold in local markets as a raw snack. While it is sometimes used in home kitchens to flavor custards or ice creams due to its vanilla-like taste, these preparations have not been adopted by global dining chains or established dessert franchises. 

There are no main dishes that use ice cream bean as a cooking ingredient. The pulp melts when heated, making it unsuitable for most savory cooking applications, and the seeds require boiling to be edible.

Ice cream bean is a defining element of Amazonian and Andean culinary practices, particularly within indigenous communities in Peru, Brazil, Colombia, and Ecuador. In these regions, it is valued as a "nature's candy" and is often sold by street vendors as a refreshing raw snack. Peruvian cuisine, specifically in the jungle regions, utilizes the fruit (known as pacay) as a traditional treat, while rural Brazilian communities consume ingá as a readily available source of energy during harvest seasons.

The origin of the ice cream bean (Inga edulis) is the Amazon rainforest of South America, spanning across modern-day Brazil, Peru, Ecuador, and Colombia. It has been cultivated and consumed by indigenous tribes for thousands of years, prized not only for its sweet, cotton-candy-like pulp but also for the tree's ability to fix nitrogen in the soil, aiding in traditional agroforestry systems. Spanish and Portuguese explorers documented the fruit in the 16th century, noting its popularity among local populations.

The tree was later introduced to other tropical regions, including Central America and the Caribbean, where it adapted well to the climate. Unlike many tropical fruits that became global commodities, the ice cream bean remained largely a local subsistence crop due to the perishable nature of the pods, which ferment quickly after harvesting. Today, it is primarily found in local markets throughout the Neotropics and is gaining limited attention in the United States and Australia among rare fruit enthusiasts and permaculture farmers.

There are no standardized ice cream bean dishes currently available on mainstream restaurant menus. The ingredient remains a subsistence crop or a niche snack in its native regions and has not been commercialized into the food service industry.