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Cowpea

Cowpeas (Vigna unguiculata), also called blackeyed peas, are known as lobiya in India. The crop originated in Africa, probably in the southeast, and has been cultivated for five millennia.

Cowpea is a warm season crop that grows well in tropical and temperate zones. It can tolerate heat well and is also quite drought resistant, but it is intolerant of frost.

The seed coat can be either smooth or wrinkled and of various colours, including white, cream, green, buff, red, brown, and black. The seed may also be speckled, mottled, or blotchy. The seed coat sometimes consists of a white-coloured hilum that is surrounded by another colour.

The plant is known for its drought and shade tolerance, the former due to its tendency to form a tap root, the latter making it especially well suited to intercropping. It is also a good crop for sandy soil.

Cowpeas are a good source of protein, thiamine, iron, zinc, magnesium, phosphorus, potassium, copper, folate and manganese.

Nutrition information
Per 100g
Carbohydrates
61g
- Dietary fibre
17g
- Sugars
11g
Protein
19g
Fat
6g
- Saturated fatty acids
1g
Cholesterol
0mg
Vitamin C
4mg
Calcium
105mg
Iron
6.2mg
Energy
346kcal


Cowpea caloric ratio

Nutrition data from USDA SR-21.

 
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