Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe.

Despite their name, black-eyed peas are not peas but rather a type of bean.

They’re generally very pale in color and feature a large black, brown, or red spot that resembles an eye.

Black-eyed peas have a strong, savory flavor and are often considered a staple in both Indian and traditional Southern cuisine.

This article reviews the nutrition facts, benefits, and uses of black-eyed peas.

They’re also a good source of several important micronutrients, including folate, copper, thiamine, and iron.

One cup (170 grams) of cooked black-eyed peas contains the following nutrients:

• Calories: 194
• Protein: 13 grams
• Fat: 0.9 grams
• Carbs: 35 grams
• Fiber: 11 grams
• Folate: 88% of the DV
• Copper: 50% of the DV
• Thiamine: 28% of the DV
• Iron: 23% of the DV
• Phosphorus: 21% of the DV
• Magnesium: 21% of the DV
• Zinc: 20% of the DV
• Potassium: 10% of the DV
• Vitamin B6: 10% of the DV
• Selenium: 8% of the DV
• Riboflavin: 7% of the DV

In addition to the nutrients listed above, black-eyed peas are high in polyphenols, which are compounds that act as antioxidants in the body to prevent cell damage and protect against disease (2Trusted Source).

Referance: https://www.healthline.com/nutrition/black-eyed-peas-nutrition