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Black-Eyed Peas with Olive Oil Calories
Olive oil, fiber and plant protein source, Mediterranean cuisine
CALORIES
GI
POTASSIUM
FIBER
Black-Eyed Peas with Olive Oil Nutrition Facts
Selected: 100 g
140
KCAL / 100G
Carbs
17.5g
· 50%
Protein
5.2g
· 15%
Fat
5.5g
· 35%
Fiber
5.6g
Black-Eyed Peas with Olive Oil Vitamins & Minerals
Vitamins
Folate
60µg · 15% DV
B1
0.13mg · 11% DV
Vitamin E
1.2mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
90mg · 13% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Magnesium
32mg · 8% DV
Black-Eyed Peas with Olive Oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Black-Eyed Peas with Olive Oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Black-Eyed Peas with Olive Oil Contain Allergens?
No known major allergens
Which Diets Is Black-Eyed Peas with Olive Oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Black-Eyed Peas with Olive Oil Fat Profile
SATURATED
0.8g
MONOUNSATURATED
3.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Foods Similar to Black-Eyed Peas with Olive Oil
Black-Eyed Peas with Olive Oil — Frequently Asked Questions
Is black-eyed peas with olive oil served hot or cold?
It is most often served cold or at room temperature as a mezze or side dish. Resting allows the olive oil, onion, lemon, and herbs to flavor the peas more fully.
Does black-eyed peas with olive oil taste better the next day?
Often, yes. Chilling it overnight helps the flavors meld; let it sit briefly at room temperature before serving if the olive oil has become firm or the flavor seems muted.
How long do black-eyed peas with olive oil keep in the refrigerator?
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. Refrigerate promptly and avoid leaving the dish at room temperature for extended periods during serving.
Can black-eyed peas with olive oil be frozen?
Yes, although the peas may become softer after thawing. For the best texture, add delicate fresh herbs after thawing rather than before freezing.
Do dried black-eyed peas need to be soaked before cooking?
They cook faster than many other dried legumes and do not always require soaking. Soaking for several hours or overnight can shorten cooking time and may improve tolerance for people prone to digestive discomfort.
How can I make black-eyed peas easier to digest?
Soaking the peas, discarding the soaking water, and cooking them in fresh water can help some people. Start with a modest serving and increase it gradually; cumin, fennel, or mint may also be pleasant additions.
What goes well with black-eyed peas with olive oil?
It pairs well with a lemony green salad, whole-grain bread, pickles, or yogurt-based sides. Lemon, peppers, or tomatoes can help support absorption of the plant-based iron found in legumes.
Can black-eyed peas replace meat in a meal?
They contribute plant protein and fiber, but they are not nutritionally identical to meat. For a more complete plant-based meal, combine them with grains, nuts or seeds, and a varied diet.
Are black-eyed peas with olive oil better before or after a workout?
Because the dish is fiber-rich, eating it immediately before exercise may feel heavy for some people. It can work well as a meal a few hours before training or as part of a balanced post-workout meal.
Who should be careful with black-eyed peas?
People with G6PD deficiency can develop a serious reaction to fava beans and should avoid fava; confirm the exact type of bean in the dish if its name or recipe is unclear. Anyone with a legume allergy or a sensitive gut should also consider their individual tolerance and portion size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.