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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
116
KCAL / 100G
Carbs
20.8g
· 70%
Protein
7.7g
· 26%
Fat
0.5g
· 4%
Fiber
6.5g
Vitamins
Folate
104µg · 26% DV
B1
0.2mg · 17% DV
B6
0.1mg · 6% DV
B2
0.06mg · 5% DV
Minerals
Iron
3mg · 17% DV
Phosphorus
121mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Cowpea paste provides 116 calories per 100 g.
Cowpea paste contains 7.7 g of protein per 100 g. It is a plant-based protein option from the legume group.
There are 20.8 g of carbohydrates in 100 g of cowpea paste. People tracking carbohydrate intake can use this amount when planning portions.
Cowpea paste contains 6.5 g of fiber per 100 g. Its fiber content may help make a meal more filling.
Cowpea paste has a glycemic index of 33. This falls within the low glycemic index range.
With a glycemic index of 33, cowpea paste is a low-GI food. It contains 20.8 g of carbohydrates per 100 g.
Yes. Cowpea paste contains just 0.5 g of fat per 100 g, making it a low-fat legume-based choice.
Yes, cowpea paste is compatible with vegan and vegetarian diets. It also fits pescatarian, Mediterranean, flexitarian, and omnivore eating patterns.
According to the provided dietary compatibility information, cowpea paste is suitable for a gluten-free diet. Check the product label for ingredients and cross-contact statements.
Cowpea paste is classified as minimally processed. It is a legume-based food with a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.