Cowpea facts

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Cowpea-factsIt is the legume or annual crops which are grown all over the word. It is loaded with nutrition. Cowpea is found in various varieties which differ in colors and sizes. It is also used as a fodder for animals. It also enhances to fix the nitrogen.

Name Cowpea
Scientific Name Vigna unguiculata
Native Africa and widely grown in Africa, Southeast Asia, southern United States and Latin America. The cowpea was introduced in India and Europe around 200 BC and 300 BC respectively.
Common/English Name Bachapin Bean, Black Eyed Dolichos, Black-Eyed Bean, Common Cowpea, Cowgram, Black Eyed Cowpea, China Bean, Crowder Pea, Black-Eyed Pea, Cowpea, Crowder Bean, Kafir Bean, Field Pea, Macassar Bean Marble Pea, Cultivated African Cowpea, Red Pea, Southern Pea, Poona Pea, Rope Bean.
Name in Other Languages Afrikaans: Akkerboon, Koertjie;
Arabic: Mash, Lûbyâ’ Baladî;
Argentina: Poroto Caupi;
Bolivia: Frijol Camba , Cumandá;
Brazil: Feijão De Corda, Feijão Caupe,;
Central America: Frijol De Costa;
Chinese: Da Jiao Dou, Jiang Dou;
Columbia: Frijol Caupi;
Cuba: Frijol Carita;
Danish: Vignabønne, Koaert;
Domincan Republic: Caupi,  Anconi;
East Africa: Kunde;
Ecuador: Tumbe;
Finnish: Lehmänpapu;
French: Dolique À Oeil Noir;
German: Augenbohne, Langbohne;
Honduras: Frijol Alacin;
India:-
Bengali: Ghangra,
Hindu:  Chauli, Kulath,
Kannada:  Alasabde, Alasande,
Malayalam:  Perumpayar,
Marathi: Chavali, Alasunda,
Sanskrit: Rajamasah, Mahamasah,
Tamil: Kaattu Ulundu, Thattapayir,
Telugu: Kaaraamanulu, Alasandalu;
Indonesia: Kacang Tunggak;
Italian: Fagiolino Piccolo, Fagiolo Dall’occhio Nero;
Japanese: Sasage;
Kenya: Likhubi;
Khmer: Sândaèk Ângkuy, Sândaêk Kâng;
Korean: Tongpu;
Laotian: Thwàx Do;
Latin America: Caupi;
Malaysia: Kacang Bol, Kacang Toonggak;
Mexico: Chicharo De Vaca, Frijol Yorimón;
Nicaragua: Frijol Alacin Frijol De Vara;
Panama: Frijol Ojo Negro;
Peru: Frijol Castilla, Chiclayo;
Philippines:-
Bisayan: Batong, Otong, Kibal,
Tagalog: Sitaw-Turo, Paayap,;
Portuguese: Feijão-Frade, Feijão-Miúdo;
Russian: Vigna Kitaiskaia;
Senegal: Niao, Seub;
Spanish: Caupi, Chicharo Tropical, Costeñ;
Swahili: Kunde;
Swedish: Vignaböna;
Thai: Tua Dam;
Turkish: Börülce;
Uganda:-
Acholi: Boo, Ngor,
Alur & Jonam:  Amuli, Obo,
Bugisu: Likote,
Kakwa: Laputu, Nyele,
Karamajong:  Maruet “Wild”,
Langi:  Eggobe, Mpindi,
Luganda: Bojo,
Runyankore:  Enkoole Omugobe,
Runyoro:  Omugobe,
Rutooro: Omugobe,
Teso: Lmere, Eboo;
Venezuela: Frijol;
Vietnamese: Dôu Den, Dôu Tua;
West Africa: Ewa, Wake;
Zulu: Imbumba, Isihlumaya
Plant Growth Habit Herbaceous legume which is grown annually
Growing Climate Warm and enough rainfall
Soil Well-drained, sandy soils or sandy loams
Plant Size 24 inches
Lifespan of seed 5 years
Root Taproot and abundant lateral roots spreading in a soil
Branchlets Branchless
Stem Smooth, striate, hairy, purple shades and length: 3 m
Leaf Dark green, lanceolate- ovate, shiny to dull and 10 cm long
Edible parts of the plants Roots: Consumed roasted
Green leaves: Boiled or fried
Immature pods: Boiled or steamed
Seeds: Consumed directly
Green seeds: Roasted
Flower Bell shaped, dirty yellow, white, pale blue, pink, or purple
Seed shape & size Kidney shaped, Length: 6–12 mm
Seed color Green, red, white, cream, black , and buff brown
Pod shape and size Slightly curved and cylindrical, length: 6 to 10 inch
Pod color Green, purple or yellow
Flavor/aroma Nutty
Varieties/Types
  • Blackeye or purpleeye peas
  • Browneye peas
  • Crowder peas
  • Cream
  • White acre type
  • Clay types
  • Forage cultivars
Season Warm-season, temperate zones and humid tropics
Major Nutritions Vitamin B9 (Folate, Folic acid) 356 µg 89.00%
Iron, Fe 4.29 mg 53.63%
Copper, Cu 0.458 mg 50.89%
Phosphorus, P 267 mg 38.14%
Tryptophan 0.162 g 36.82%
Manganese, Mn 0.812 mg 35.30%
Histidine 0.41 g 33.28%
Isoleucine 0.537 g 32.12%
Valine 0.629 g 29.78%
Total dietary Fiber 11.1 g 29.21%
Vitamin B1 (Thiamin) 0.345 mg 28.75%
Threonine 0.503 g 28.58%
Leucine 1.012 g 27.38%
Carbohydrate 35.5 g 27.31%
Lysine 0.894 g 26.73%
Health Benefits
  •  Prevents cancer
  • Prevents anemia
  • Supports healthy metabolism
  • Maintains strong bones
  • Encourages mental well-being
  • Helps heal and repair muscle tissue
  • Helps maintain bowel health
  • Supports a Healthy Cardiovascular System
  • Supports Immune system
  • Prevents Cold Sores
  • Prevents Depression
  • Prevents Diabetes
Calories in 1 cup (171 g.) 198 Kcal.
Traditional uses
  • The daily intake of cowpeas emphasizes the spleen, with the improvement in the cell manufacture which promotes immune system.
  • Seeds are used to treat common cold, worms in the stomach, blood in urine.
  • Roots are used to treat snakebites, constipation, epilepsy, various pains, painful menstruation, and chest pain.
  • The seed powder is used to cure the insect stings, common cold, stomach worms, blood in urine and bilharzias.
  • The emetic which is made with the use of plant cures the urinary schistosomiasis and fever.
Precautions One should consult a diet professional before consuming cowpeas.
How to Eat
  • Steam or cook the soaked cowpeas.
  • It is also added to various recipes.
  • Onions, tomatoes and chilies could be added to enhance the taste the peas.
Other Facts
  • Crowder pea, lubia, coupe, niebe, frijole, black eyed pea and southern pea are the names related to the cowpea.
  • Cowpea is used as the fodder for livestock or animals.
  • Cowpea was cultivated in West Africa before 5-6 thousand years.
  • Cowpeas are added in the cuisines of South Indian.

Cowpea (Vigna unguiculata) Scientific Classification

Scientific name Vigna unguiculata
Kingdom Plantae
Subkingdom Tracheobionta
Order Fabales
Family Fabaceae ⁄ Leguminosae
Genus Vigna Savi
Species Vigna unguiculata (L.) Walp.
Super division Spermatophyta
Division Magnoliophyta
Class Magnoliopsida
Sub Class Rosidae

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