Black-eyed pea is a legume, a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. They are white legumes with a small black dot resembling an eye.
Black-eyed peas (Vigna unguiculata) are a variety of the cowpea and are part of the family of beans & peas Leguminosaeor Fabaceae.
Cultivated since pre-historic times in China and India, they are related to the mung bean. The ancient Greeks and Romans preferred them to chickpeas.
As with all legumes, black-eyed peas are very good fiber sources, providing 4 grams or 16% of the recommended daily value.
There are two types of dietary fiber: soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease.
Folate has the vital role of helping to create genetic material and build cells. Consuming an adequate amount of folate is essential during periods of growth, from pregnancy through adolescence.
Women, who get enough folate before becoming pregnant, and during the early months of pregnancy, lower the risk of birth defects of the spinal cord and brain.
The vitamin A in black-eyed peas comes in the form of beta-carotene. This gives you two health benefits because beta-carotene can be converted into the form of vitamin A needed for vision and the immune system, but it also functions as an antioxidant.
Your first defence against bacteria and pathogens is to block them from entering the body.
Black-eyed peas are a low-fat and low-calorie food, making them a healthy addition to a weight-loss meal plan.
Canned versions vary in content, but a 1/2 cup of black-eyed peas is generally less than 100 calories and contains about 1 g of fat.