Overview
Brownish-red legume similar to adzuki used in Japanese cooking
- Standard portion: 100 g
- Approx. 280 kcal per serving
Food noteShow details
- Cowpeas belong to the Vigna genus
- Originating from Africa
- Used similarly to adzuki beans but less prone to splitting during soaking.
Serving guidanceShow details
Best with
- Rice (balances earthy flavor)
- Pumpkin (adds sweetness)
- Miso soup (deepens umami)
- Tofu (adds protein)
- Green tea (refreshes)
Use caution with
- Milk (hinders iron absorption)
- Fried foods (add oiliness)
- Cream desserts (too rich)
Pros & consShow details
Pros
- High protein
- Rich in folate
- Supports steady energy
Cons
- Needs soaking before cooking
- Long cooking time
- May cause gas
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 280 kcal | 19.6 g | 40.7 g | 1.3 g |
Per 50 g50 g | 140 kcal | 9.8 g | 20.35 g | 0.65 g |
Per 100 g100 g | 280 kcal | 19.6 g | 40.7 g | 1.3 g |
Per 150 g150 g | 420 kcal | 29.4 g | 61.05 g | 1.95 g |
Per 200 g200 g | 560 kcal | 39.2 g | 81.4 g | 2.6 g |
Per 250 g250 g | 700 kcal | 49 g | 101.75 g | 3.25 g |
