Black-eyed peas

Black-eyed peas

{| border="1" cellspacing="0" align="right" cellpadding="2" ! align="center" bgcolor=lightgreen | Black-eyed pea |- || |- ! align="center" bgcolor=lightgreen | Scientific classification |- | {| align="center" | align=left | Kingdom: || Plantae |- || Division: || Magnoliophyta |- || Class: || Magnoliopsida |- || Order: || Fabales |- || Family: || Fabaceae |- || Subfamily: || Faboideae |- || Genus: || Vigna |- || Species: || unguiculata |} |- ! align="center" bgcolor="lightgreen" | Binomial name |- ! align="center" | Vigna unguiculata (L) Walp. |- || ref. ITIS 27018 |} Black-eyed peas, also called Black-eyed beans, cowpeas, lobiya or chawli, are a small, pale-coloured, edible bean with a black spot (called pea in the US). Their currently accepted botanical name is Vigna unguiculata, though previously they were classified in genus Phaseolus.

Originally cultivated in Asia, and still grown for food in many countries there including India, as well as in Africa, black-eyed peas were introduced into the West Indies and from there to the Southern states of the USA. They are often used in soul-food and in Southern dishes. Traditionally a dish on New Year's Day, it is supposed to bring good luck and also financial enrichment.

Nutritionally, black-eyed peas are regarded as an excellent source of Calcium (211mg in a 1 cup serving), Folate (209mcg), and Vitamin A (1,305 IU).