Black-eyed peas, known scientifically as Vigna unguiculata, are a highly nutritious legume that originates from Africa. Gaining popularity globally for their slightly sweet flavor and creamy texture, they are low in fat and cholesterol while being rich in protein, fiber, and iron. With versatile cooking methods such as boiling, baking, and frying, black-eyed peas can enhance a variety of dishes from soups and salads to curries and fritters. Ideal for both vegan and gluten-free diets, they serve as a staple in numerous culinary traditions, making them a must-have ingredient for health-conscious consumers and chefs alike.
Key Features
Features | Description |
---|---|
Nutritional Value | Rich in protein, fiber, and iron. |
Flavor Profile | Slightly sweet with a creamy texture. |
Culinary Versatility | Suitable for boiling, frying, and baking. |
Dietary Restrictions | Low in fat and cholesterol, gluten-free, vegan. |
Preparation Time | Usually cooks in 1-2 hours when boiled. |
Attributes | Description |
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Scientific Name | Vigna unguiculata |
Origin | Native to Africa |
Common Uses | Popular in dishes like salads, soups, curries, and fritters. |
Cooking Methods | Boiling, frying, baking |
Health Benefits | Supports heart health and digestion. |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: Harshita Universal
Country of Origin: India
Black-eyed peas, also known as cowpeas or lobia, are a type of legume that is native to Africa. They are a good source of protein, fiber, and iron. Black-eyed peas have a slightly sweet flavor and a creamy texture. They can be cooked in a variety of ways, including boiling, frying, and baking.Black-eyed peas are a popular ingredient in many dishes around the world. In the United States, they are often served as a side dish or in soups and stews. In Africa, they are often used to make porridge or fritters. In India, they are used in a variety of dishes, including curries and dals.
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