Roasted Black-Eyed Peas
Vigna unguiculataClinical Encyclopedia
Roasted Black-Eyed Peas provides 335 kcal, 24.4g of protein, 60.5g of carbohydrates, and 11.3g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Roasted black-eyed peas are a nutritious legume, rich in protein and fiber, making them an excellent snack option. They are low in fat and have a low glycemic index, promoting stable blood sugar levels.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Roasted black-eyed peas can be enjoyed as a snack, added to salads, or used as a crunchy topping for soups and stews.
Smart Selection & Storage
Choose roasted black-eyed peas that are crunchy and free from any signs of moisture or spoilage.
Store in an airtight container in a cool, dry place to maintain their crunchiness.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Flavonoids in black-eyed peas have antioxidant properties that help combat oxidative stress.
"Black-eyed peas are traditionally eaten on New Year's Day in the Southern United States for good luck."
Myths vs Realities
Healthy Recipes
Spicy Roasted Black-Eyed Peas Snack
A crunchy and spicy snack that’s perfect for satisfying cravings while keeping it healthy. Roasted black-eyed peas are seasoned with chili powder and garlic for a flavorful treat.
- 2 cups cooked black-eyed peas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. In a bowl, toss the cooked black-eyed peas with olive oil, chili powder, garlic powder, and salt.
- 3. Spread the seasoned peas on a baking sheet and roast for 25-30 minutes, stirring occasionally, until crispy.
Mediterranean Black-Eyed Peas Salad
A refreshing salad featuring roasted black-eyed peas, cherry tomatoes, cucumber, and feta cheese, drizzled with a lemon-olive oil dressing.
- 1 cup roasted black-eyed peas
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a large bowl, combine the roasted black-eyed peas, cherry tomatoes, cucumber, and feta cheese.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the dressing over the salad and toss gently to combine.
Black-Eyed Peas and Quinoa Bowl
A nutritious bowl packed with protein and fiber, featuring roasted black-eyed peas, quinoa, and a variety of colorful vegetables.
- 1 cup cooked quinoa
- 1 cup roasted black-eyed peas
- 1 bell pepper, diced
- 1 carrot, grated
- 1/2 avocado, sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- 1. In a large bowl, combine the cooked quinoa, roasted black-eyed peas, bell pepper, and grated carrot.
- 2. In a small bowl, mix tahini, lemon juice, and salt to create a dressing.
- 3. Drizzle the dressing over the quinoa mixture and top with avocado slices before serving.
Black-Eyed Peas Hummus
A unique twist on traditional hummus, this black-eyed peas version is creamy, flavorful, and perfect for dipping vegetables or whole-grain crackers.
- 1 can black-eyed peas, drained and rinsed
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Salt to taste
- Water as needed
- 1. In a food processor, combine black-eyed peas, tahini, olive oil, garlic, lemon juice, and salt.
- 2. Blend until smooth, adding water as needed to achieve desired consistency.
- 3. Serve with fresh vegetables or whole-grain crackers.
Black-Eyed Peas Tacos
Delicious and healthy tacos filled with roasted black-eyed peas, avocado, and fresh salsa, wrapped in corn tortillas for a satisfying meal.
- 1 cup roasted black-eyed peas
- 4 corn tortillas
- 1 avocado, sliced
- 1/2 cup fresh salsa
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- 1. Warm the corn tortillas in a skillet over medium heat.
- 2. Fill each tortilla with roasted black-eyed peas, avocado slices, and fresh salsa.
- 3. Garnish with chopped cilantro and serve with lime wedges.
Black-Eyed Peas Stir-Fry
A quick and nutritious stir-fry featuring roasted black-eyed peas, bell peppers, and spinach, tossed in a light soy sauce for a delicious meal.
- 1 cup roasted black-eyed peas
- 1 bell pepper, sliced
- 2 cups spinach
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1. In a large skillet, heat sesame oil over medium heat.
- 2. Add bell pepper and ginger, sautéing until the pepper is tender.
- 3. Stir in the roasted black-eyed peas and spinach, cooking until the spinach wilts. Add soy sauce and mix well before serving.
Black-Eyed Peas and Sweet Potato Hash
A hearty breakfast hash made with roasted black-eyed peas and sweet potatoes, seasoned with spices for a flavorful start to your day.
- 1 cup roasted black-eyed peas
- 1 large sweet potato, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 green onions, sliced
- 1. In a skillet, heat olive oil over medium heat and add diced sweet potatoes.
- 2. Cook until tender, about 10-15 minutes, then add roasted black-eyed peas, paprika, salt, and pepper.
- 3. Stir well and cook for an additional 5 minutes, garnishing with sliced green onions before serving.
Black-Eyed Peas and Spinach Soup
A comforting and nutritious soup made with roasted black-eyed peas, fresh spinach, and a blend of spices for a healthy meal.
- 1 cup roasted black-eyed peas
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a large pot, sauté onion and garlic until translucent.
- 2. Add vegetable broth, roasted black-eyed peas, cumin, salt, and pepper, bringing to a boil.
- 3. Stir in fresh spinach and simmer for 5 minutes before serving.
Black-Eyed Peas and Avocado Toast
A trendy and nutritious twist on avocado toast, topped with roasted black-eyed peas for added protein and crunch.
- 2 slices whole-grain bread
- 1 avocado, mashed
- 1 cup roasted black-eyed peas
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole-grain bread slices until golden brown.
- 2. Spread mashed avocado on each slice and top with roasted black-eyed peas.
- 3. Season with salt, pepper, and a sprinkle of red pepper flakes before serving.
Frequently Asked Questions (FAQ)
Are roasted black-eyed peas healthy?
Yes, they are high in protein and fiber, low in fat, and packed with essential nutrients.
How can I incorporate roasted black-eyed peas into my diet?
They can be eaten as a snack, added to salads, or used in various recipes for added crunch.
Do roasted black-eyed peas contain gluten?
No, they are naturally gluten-free.
Can I eat roasted black-eyed peas if I have a legume allergy?
If you have a legume allergy, you should avoid them as they may trigger allergic reactions.
How should I store roasted black-eyed peas?
Store them in an airtight container in a cool, dry place to maintain freshness.
What is the glycemic index of roasted black-eyed peas?
They have a low glycemic index of 30, making them suitable for blood sugar control.
Are there any side effects of eating roasted black-eyed peas?
Generally, they are safe to eat, but excessive consumption may lead to digestive discomfort.
Can I make roasted black-eyed peas at home?
Yes, you can roast them in the oven with your choice of seasonings for a healthy snack.