Know what’s on your plate
Black-eyed peas
Calories & nutrition facts
immature seeds, raw
Nutrition facts
Per 100 g% DV- Calories 90 kcal —
- Protein 3 g 6%
- Carbohydrate 14 g 5%
- Fat 0.4 g 0%
- Saturated fat 0.1 g 0%
- Fibre 5 g 18%
- Sugars 3 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 41 µg 5%
- Vitamin C 2.5 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.2 mg 1%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 1.5 mg 9%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 168 µg 42%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 126 mg 10%
- Iron 1.1 mg 6%
- Magnesium 51 mg 12%
- Phosphorus 53 mg 4%
- Potassium 431 mg 9%
- Zinc 1 mg 9%
- Copper 0.13 mg 14%
- Manganese 0.56 mg 24%
- Selenium 2.3 µg 4%
Similar foods
- Black-eyed peas commondry336 kcal / 100 g
- Black-eyed peas catjangdry343 kcal / 100 g
- Cowpea black-eyed peamature, canned, drained114 kcal / 100 g
- Dried black-eyed pearaw339 kcal / 100 g
- Blackeye cowpeasimmature seeds, raw90 kcal / 100 g
- Black-eyed beanscooked, 50% beans 50% water, with oil, onion and garlic, with salt74 kcal / 100 g
- Cowpeas with seedsyoung pods, raw44 kcal / 100 g
- Common cowpeasblackeyes, crowder, southern, mature seeds, raw336 kcal / 100 g
- Blackeye beanswhole, dried, raw311 kcal / 100 g
- Black-eyed cowpeasbeans, dried336 kcal / 100 g
Questions about Black-eyed peas
Do you need to soak black-eyed peas before cooking them?
No: unlike many dried beans, black-eyed peas usually cook well without soaking. If you soak them for a few hours or overnight, they will cook faster; drain and rinse them before simmering.
How long do dried black-eyed peas take to cook?
Simmer them gently in plenty of fresh water for about 30–45 minutes without soaking, or around 20–30 minutes after soaking. They are ready when creamy inside but still hold their shape; older dried peas can take longer.
What can you make with black-eyed peas?
Try Hoppin’ John, a Southern US dish of black-eyed peas with rice, often cooked with onion and smoked meat. They are also used in akara, West African fritters made from peeled, blended peas and fried until crisp.
Can you use tinned black-eyed peas instead of dried ones?
Yes. Tinned black-eyed peas are already cooked, so drain and rinse them, then add them near the end of a soup, stew or rice dish just long enough to heat through. They can also go straight into salads.
How should you store cooked black-eyed peas?
Cool them promptly, then keep them in a covered container in the fridge and use within three to four days. Freeze cooked peas in meal-sized portions; thaw them in the fridge or add them frozen to a simmering dish.
What can you use instead of black-eyed peas?
For a similar mild, creamy texture in soups, stews or rice dishes, use small white beans or cannellini beans. For akara, choose another pea or bean that can be peeled and blended into a thick batter, rather than a soft tinned bean.
Are black-eyed peas actually peas?
They are cowpeas, a type of bean in the legume family, rather than garden peas. The name comes from the dark spot on each pale seed, which looks like an eye.
Can you eat black-eyed peas raw?
Do not eat dried black-eyed peas raw: soak them if you wish, then cook them thoroughly until tender. Tinned black-eyed peas are already cooked and can be eaten cold after draining and rinsing.
Source: Canadian Nutrient File 2074 · per 100 g · carbohydrate per EU label, fibre excluded
