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About White Cowpeas

Black-eyed peas, also known as cowpeas or Vigna unguiculata, are cultivated in India and are a staple food, particularly in arid and semi-arid regions, with various regional names like "lobiya" or "chawli". Black-eyed peas, despite their name, are actually a type of bean (a cowpea), not a pea, and are known for their distinctive black spot resembling an eye. They are a nutritious legume, popular in Southern cuisine and are often eaten with rice and greens.

Cream-colored with a black spot or "eye" marking the point where they were attached to the pod. Black-eyed peas are a good source of protein, fiber, and various vitamins and minerals. Despite their name, they are a type of bean, specifically a cowpea. Can be eaten fresh or dried and are used in various dishes, from soups and stews to salads and side dishes. Black-eyed peas are relatively easy to grow in a variety of climates and soil types.

Black-eyed peas have a number of health benefits. They may help some people reach a moderate weight, get enough fiber, or eat a balanced diet. Black-eyed peas are also versatile to cook with, and can be part of many main meals or side dishes. They are a good source of protein, fiber, and various vitamins and minerals.

Nutritional Facts (per 100g, cooked)