The black-eyed pea (Vigna unguiculata), also called black-eyed bean, cowpea or southern pea, is an annual plant from the pea family (Fabaceae) and is grown for its edible legumes. Black-eyed peas get their name from their appearance. They’re cream-colored with a little black spec that resembles an eye. Although their name would make you think they’re a type of pea, black-eyed peas are actually beans.
BENEFITS: Black-eyed peas have high levels of dietary fiber, which helps to promote regular bowel movements and improve digestive health. They are high in iron and in folate, a B vitamin needed to make normal red blood cells. Low levels of folate can cause anemia. Black-eyed peas are rich in potassium, a mineral that helps keep your blood pressure levels at healthy numbers and lowers your risk of heart disease. They are surprisingly high in vitamin A, with more than one-fourth of your daily vitamin A needs in one cup. Vitamin A helps maintain healthy skin and mucus membranes, and it produces the pigments in the retina of the eye.
USES: Black-eyed peas make a great addition to stews, soups, curries and salads. They can also be a perfect side dish, or they can be mashed into a dip. Click here for a basic recipe on how to cook dried beans, including black-eyed peas.
|NUTRITIONAL FACTS||1 CUP BLACK-EYED PEAS||%DV|
|Vitamin A||1305 IU||26%|
|Vitamin B6||0.1 mg||5%|
Sources: Dr. Axe