Black-Eyed Peas - by Food To Live

Black-eyed beans are a plant belonging to the legume family, which grow abundantly in the countries of Central Africa. That is where you can find many different varieties of blackeye beans, differing in the shape and length of the pod.

Black-eyed beans are mostly used in cooking. They are one of the main ingredients featured in many dishes around the world. They are added to salads, as well as other dishes. They can often be canned in order to extend their storage. It is recommended to eat green blackeye beans salted or dried. In addition, it is very useful not only to eat them fresh, but also to make tea from the dried pods of this plant.

Black-eyed beans contain different vitamins and minerals (calcium, iron, and zinc) necessary for good nutrition. They contain 25% of your daily required protein. Black-eyed beans also have a high content of folic acid, potassium, phosphorus, and magnesium.

Nutrition Values

1 oz (28 g) of blackeye beans contains:

* Calcium - 18.2 mg (1.55% of RDA)
* Vitamin B9 (folic acid) - 14.84 mg (1.4% of RDA)
* Magnesium - 16.24 mg (21.6% of RDA)
* Sodium - 1.12 mg (0.4% of RDA)
* Vitamin C (ascorbic acid) - 9.24 mg
* Vitamin PP - 0.336 mg (5.04% of RDA)
* Potassium - 60.2 mg (7.7% of RDA)

RDA - Required Daily Amount