The Black-eyed beans or goat pea, a legume, is a subspecies of the Cowpea, grown around the world for its medium sized, edible bean. The most common commercial variety is named California Black-eyed, with large oblong beans and a subtle nutty aroma. The Black-eyed peas are mostly grown in the African continent, particularly in Nigeria and Niger which produces two third of the beans. Outside the Africa, the major production areas are Asia, Central America, and South America.
Black-eyed beans are small, creamy flavored beans with a black scar where that was in the pod. They are much used in American and African cuisine. They are available in dried, frozen, and canned and offer several health benefits when included in a well-balanced diet. These beans can be used as a protein source instead of an animal food. These beans are widely used due to the fact that they are tasty without any spices.
They can be stored in a dry state in an airtight container in a cool, dry, and dark place where they will keep for up to 12 months.
Black-eyed beans need to be soaked for a period of 5-7 hours before they can be cooked. They can be prepared as a curry or as a snack, sautéed. Tofu, flour, salad, and soups are also prepared using black-eyed beans. Raw and sprouted beans are also very commons.
Nutritional Value of Black-eyed Beans contains per 100gms is mentioned below:
Energy 116 kcal
Carbohydrates 20.76 g
Sugars 3.3 g
Dietary fiber 6.5 g
Fat 0.53 g
Protein 7.73 g
Thiamine (B1) 0.202 mg Riboflavin (B2) 0.055 mg
Niacin (B3) 0.495 mg Pantothenic acid (B5) 0.411 mg
Vitamin B6 0.1 mg Folate (B9) 208 μg
Vitamin E 0.28 mg Vitamin K 1.7 μg
Calcium 24 mg Iron 2.51 mg
Magnesium 53 mg Manganese 0.475 mg
Phosphorus 156 mg Potassium 278 mg
Sodium 4 mg Zinc 1.29 mg
Color: white and cream