Black-eyed peas
Black-eyed peas are the seeds of Vigna unguiculata subsp. unguiculata, a legume belonging to the Fabaceae family.
They are easily recognised by the characteristic dark spot resembling an eye around the hilum of the seed. Despite their common name, they belong botanically to the genus Vigna, rather than to the genus Phaseolus of common beans.
They are a good source of plant protein, complex carbohydrates and fibre, while naturally containing little fat.
They also provide useful amounts of folate, iron, magnesium, phosphorus, potassium, zinc and manganese.
Like other legumes, their protein profile is nutritionally valuable but relatively low in some sulfur-containing amino acids; combining them with cereals improves the amino acid balance of the meal.
They contain resistant starch and fermentable fibre, which may contribute to normal bowel function and help promote satiety.
They also provide polyphenols and other bioactive plant compounds, in amounts that vary according to variety, seed colour and processing.
Like many dried legumes, they naturally contain phytates and other antinutritional compounds. Soaking and cooking significantly reduce their levels.
Fermentable oligosaccharides may cause bloating and flatulence in sensitive individuals.
Calories
Dried black-eyed peas provide approximately 330–340 kcal per 100 g.
Once cooked and rehydrated, they generally provide around 115–120 kcal per 100 g, mainly because of the considerable amount of water absorbed.
Uses in Food
They are used in soups, stews, salads, curries, side dishes and preparations with rice or other cereals.
They are particularly common in African, Mediterranean, Middle Eastern, Indian and Southern United States cuisines.
They can also be used to prepare legume spreads, patties, plant-based burgers, fillings and complete meals.
Soaking before cooking shortens preparation time and may reduce some fermentable and antinutritional compounds.
Thanks to their good protein and fibre content, they are a useful plant-based ingredient when greater satiety and protein intake are desired.
Uses in Cosmetics
Black-eyed peas themselves are not a common cosmetic ingredient.
Extracts, proteins or polysaccharides obtained from Vigna species may nevertheless be studied or used in some formulations as conditioning, antioxidant or texturising ingredients.
They may occasionally be found in creams, masks and skin- or hair-care products.
Food-grade black-eyed peas should not be considered equivalent to a purified and standardised cosmetic extract.
Allergens
Black-eyed peas are not among the major food allergens requiring mandatory declaration in the European Union.
Rare individual allergic reactions may nevertheless occur, including possible cross-reactivity with other legumes.
Assessment
A nutritionally valuable legume due to its good content of plant protein, fibre, folate and minerals, combined with a low fat content.
Ingredient verdict: an excellent plant source of protein and fibre, particularly valuable in a balanced diet when properly soaked and cooked.
Cons: possible bloating and flatulence in sensitive individuals
