In the southern states of the USA, black-eyed peas are considered the dish of the poor and symbolize humility. History mentions that during the Civil War, the Yankees burned all the crops except for black-eyed peas, which were deemed worthless since they were used as animal feed at the time. The residents, on the brink of starvation, survived by eating the humble legume, also known as “cowpea.”
Humble but nutritionally valuable, black-eyed peas offer numerous benefits to the body and should be included in your diet often. Impressively, one serving of black-eyed peas provides as much protein as half a steak. They combine two essential qualities: they are low in calories while being rich in nutrients.
One cup of black-eyed peas fulfills 45% of daily fiber needs, 58% of folic acid, and 31% of protein requirements.
Additionally, thiamine (vitamin B1), which they abundantly provide, plays a vital role in metabolic processes for energy production and is equally important for brain cell function, memory preservation, and cognitive abilities.
One cup of cooked black-eyed peas (170g) contains 227 calories.
They supply the body with valuable proteins:
Like all legumes, black-eyed peas are rich in the amino acids lysine and threonine, which are essential for protein formation.
When combined with rice or another cereal containing the amino acid methionine, they create a perfect nutritional combination that adequately supplies the body with proteins as an alternative to meat (a serving of black-eyed peas provides as much protein as half a steak). Successful protein combinations also include black-eyed peas with cheese or yogurt, wheat bread, or tahini.
Ideal for a macrobiotic diet:
Black-eyed peas are an excellent option for a macrobiotic diet, which advocates eating exclusively unprocessed plant-based foods. The Zen philosophy behind it emphasizes that unprocessed foods (legumes, vegetables, rice, cereals, fruits, and nuts) energize the body by providing all the necessary enzymes while also positively affecting emotional balance.
Their many virtues:
These legumes, humorously referred to as “cowpeas” during their tender green stage, are rich in many minerals and trace elements, such as potassium, copper, calcium, phosphorus, manganese, and iron (high content).
They are a good source of folic acid and contain soluble fibers that help lower cholesterol, as well as protease inhibitors, which prevent the growth of cancer cells.
They also provide abundant vitamin B1 (thiamine), which aids in energy production and proper brain function.
How to recognize fresh ones:
If the flesh of the bean yields when bitten, it is fresh. If it breaks like candy, it is stale. If they float in water after soaking for hours, they have gone bad.
What to avoid:
Using baking soda (to ease boiling), salting during boiling (which ruins their flavor and makes them hard to digest), and stirring with anything other than a wooden spoon.
