The cow pea is one of several species of the widely cultivated genus Vigna. A drought-tolerant and warm-weather crop, cow peas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well.
Cow peas provide a rich source of proteins and calories, as well as minerals and vitamins. A cow pea seed can consist of 25% protein and is low in anti-nutritional factors.
An excellent source of fibre and foliate and a good source of iron. Cow pea tones the spleen, stomach and pancreas; it helps induce urination and relieves damp conditions like leucorrhea. The soluble fiber found in these beans have a low glycaemic index and provide low risk for diabetes. The high fibre content also plays an important role in improving diabetes.
What is inside?
· Carbohydrates 7%
· Proteins 16%
· Total Fat 0%
· Dietary Fibre 24%
Cow pea cultivation in the centre of diversity of the cultivated cow pea is West Africa, leading to the current consensus that this is the likely centre of origin and place of early domestication.It is specially used in Tamil Nadu between the Tamil months of Maasi and Panguni , a cake-like dish called kozhukattai.