Cowpeas leaves Quick Facts
Name:	Cowpeas leaves
Scientific Name:	Vigna sinensis (L.) Savi
Calories	12 Kcal./cup
Major nutrients	Vitamin B1 (11.33%) Vitamin C (10.89%) Manganese (9.48%) Copper (9.11%) Vitamin B9 (8.00%)

Cowpeas also called black eyed peas usually cultivated for its edible beans but few grow it as a vegetable. The tender leaves and young pods are used for preparing nutritious vegetable dishes. In contrary to other leafy vegetables, cowpeas requires less maintenance. It thrives in poor soils as well and also a drought resistant. It does not require huge acres of land for its cultivation. In countries such as Kenya, Southeast Asia and other African countries, cowpeas farming has become more prevalent. In Kenya, cowpeas leaves are known as kunde.

Nutritional experts have discovered that leaves encompass more nutritional value. Cowpeas leaves are an excellent source of vitamins as well as antioxidant serving multiple health benefits. Leaves have high content of fiber. The leaves are useful to treat diabetic, cardiovascular and overweight conditions.

Leaves

The plant bears alternate and 3-foliolate leaves with ovate stipules about 0.5 to 2 cm long usually spurred as the base. Petioles are grooved above, swollen at base measuring 15 to 25 cm long. Leaves have ovate to rhombic to lanceolate leaflets about 7-14 cm × 4-10 cm long. Apical ones are symmetrical, glabrous or slightly pubescent and basal ones are asymmetrical.

Culinary uses

Boil the leaves or fry it and serve it with porridge.
Sundry the boiled leaves to use later.
In Botswana and Zimbabwe, leaves are boiled, kneaded to a pulp, squeezed into small balls and then dried.

References:

https://dengarden.com/gardening/Growing-Cowpeas-Black-Eyed-Peas-as-a-Vegetable

https://uses.plantnet-project.org/en/Vigna_unguiculata_(PROTA)

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Name

Cowpeas leaves

Scientific Name

Vigna sinensis (L.) Savi

Common/English Name

Southern peas, Crowder peas, Blackeye peas

Plant Growth Habit

Warm-season crop

Major Nutritions

Vitamin B1 (Thiamin) 0.136 mg (11.33%)
Vitamin C (Ascorbic acid) 9.8 mg (10.89%)
Manganese, Mn 0.218 mg (9.48%)
Copper, Cu 0.082 mg (9.11%)
Vitamin B9 (Folate) 32 µg (8.00%)
Magnesium, Mg 33 mg (7.86%)
Iron, Fe 0.58 mg (7.25%)
Vitamin B2 (Riboflavin) 0.075 mg (5.77%)
Vitamin B6 (Pyridoxine) 0.072 mg (5.54%)
Protein 2.48 g (4.96%)

Calories in 1 cup, chopped (53 g)

12 Kcal.

Proximity

Amount

% DV

Water

48.39 g

N/D

Energy

12 Kcal

N/D

Energy

49 kJ

N/D

Protein

2.48 g

4.96%

Total Fat (lipid)

0.05 g

0.14%

Ash

0.6 g

N/D

Carbohydrate

1.48 g

1.14%

Minerals

Amount

% DV

Calcium, Ca

37 mg

3.70%

Iron, Fe

0.58 mg

7.25%

Magnesium, Mg

33 mg

7.86%

Phosphorus, P

22 mg

3.14%

Potassium, K

186 mg

3.96%

Sodium, Na

3 mg

0.20%

Zinc, Zn

0.13 mg

1.18%

Copper, Cu

0.082 mg

9.11%

Manganese, Mn

0.218 mg

9.48%

Selenium, Se

0.5 µg

0.91%

Vitamins

Amount

% DV

Water soluble Vitamins

Vitamin B1 (Thiamin)

0.136 mg

11.33%

Vitamin B2 (Riboflavin)

0.075 mg

5.77%

Vitamin B3 (Niacin)

0.534 mg

3.34%

Vitamin B5 (Pantothenic acid)

0.024 mg

0.48%

Vitamin B6 (Pyridoxine)

0.072 mg

5.54%

Vitamin B9 (Folate)

32 µg

8.00%

Folate, food

32 µg

N/D

Folate, DEF

32 µg

N/D

Vitamin C (Ascorbic acid)

9.8 mg

10.89%

Fat soluble Vitamins

Vitamin A, RAE

15 µg

2.14%

Vitamin A, IU

305 IU

N/D

Lipids

Amount

% DV

Fatty acids, total saturated

0.014 g

N/D

Palmitic acid 16:00 (Hexadecanoic acid)

0.011 g

N/D

Stearic acid 18:00 (Octadecanoic acid)

0.002 g

N/D

Fatty acids, total monounsaturated

0.005 g

N/D

Oleic acid 18:1 (octadecenoic acid)

0.003 g

N/D

Erucic acid 22:1 (docosenoic acid)

0.002 g

N/D

Fatty acids, total polyunsaturated

0.022 g

N/D

Linoleic acid 18:2 (octadecadienoic acid)

0.013 g

N/D

Linolenic acid 18:3 (Octadecatrienoic acid)

0.009 g

N/D

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