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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
119
KCAL / 100G
Carbs
21.1g
· 70%
Protein
7.8g
· 26%
Fat
0.5g
· 4%
Fiber
6.5g
Vitamins
Folate
208µg · 52% DV
B1
0.18mg · 15% DV
B2
0.06mg · 5% DV
B6
0.08mg · 5% DV
Minerals
Phosphorus
144mg · 21% DV
Iron
3mg · 17% DV
Magnesium
53mg · 13% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
Boiled cowpeas with garlic provide 119 calories per 100 g.
A 100 g serving contains 7.8 g of protein. It can contribute plant-based protein to meals or salads.
They contain 21.1 g of carbohydrates per 100 g. Their glycemic index is 33, which is considered low.
Yes, they provide 6.5 g of fiber per 100 g. This fiber content may help make a meal more filling.
They contain 119 calories and 6.5 g of fiber per 100 g. With portion awareness, they can fit into a weight-management eating pattern.
Their glycemic index is 33, placing them in the low-GI range. Total carbohydrate intake still depends on the portion, with 21.1 g of carbs per 100 g.
Boiled cowpeas with garlic contain 0.5 g of fat per 100 g. They are therefore a naturally low-fat legume option.
Yes, they are compatible with vegan and vegetarian diets. They also fit omnivore, flexitarian, Mediterranean, and gluten-free eating patterns.
Yes, boiled cowpeas with garlic are compatible with a gluten-free diet. They belong to the legume category.
They are classified as minimally processed. They are a legume preparation made through boiling with garlic.
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Nutrition data compiled from USDA FoodData Central and scientific sources.