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Black Eyed Peas

Background

Black-eyed peas are tiny beans in the legume family that have a characteristic black dot on one side.  If you look into a bowl of these little round beans, it may seem like hundreds of small eyes are staring up at you! Originating from West Africa, black-eyed peas were first formally cultivated in Southern United States, becoming popular in Southern soul food cuisine. These beans can thrive in a broad range of conditions and require little moisture to grow.

 

Benefits

  • The black eyed pea is an excellent source of vitamin A and C, as well as powerful antioxidants.
  • Vitamin A supports both immune and eye health, as well as protein synthesis.
  • Vitamin C helps protect against free radical damage to the body and boosts immune function.
  • Black eyed peas also contribute a balance of protein, carbohydrate and fibre all in one!

 

Nutritional Value of 1 cup (250 mL) of Cooked Black Eyed Peas

  • 211 calories
  • 37 g carbohydrate
  • 15 g protein
  • 1 g fat
  • 7 g fibre
  • 68% of daily iron needs
  • 70% of daily recommended folate requirements
  • 54% of daily copper intake
  • 25% of daily vitamin B1 (thiamin) needs

 

Did You Know

Black-Eyed Peas are also referred to as Cowpeas? This name stems from when this plant was used to feed cattle in the late 1700s, and was considered “poor man’s food.” Little did the rich know that their cattle and the poor were actually eating like kings!

 

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