are black eyed peas really peas?
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Black-eyed peas (Vigna unguiculata) are a variety of the cowpea and are part of the family of beans & peas (Leguminosae or Fabaceae in the USA). Although called a pea, it is actually a bean. Both peas and beans are legumes, and both have edible seeds and pods.
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Black-eyed beans are more often called black-eyed peas, and they are also know as field peas, lobiya, and chawli. Their botanical name is Vigna unguiculata, indicating that they belong to a different genus of plant than black beans.
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Certain legumes: Are peas high in histamine? Soy is a major culprit, as are green peas, red beans, sugar and sweet peas; safe beans include lima, pinto, white, navy, and black beans, as well as black eyed peas, lentils and chickpeas.
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They're also a good source of several important micronutrients, including folate, copper, thiamine, and iron. One cup (170 grams) of cooked black-eyed peas contains the following nutrients ( 1 ): Calories: 194. Protein: 13 grams.
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But these two legumes have some major differences in taste, appearance, and nutrition. Unlike edamame, snap peas are eaten whole, pods and all. (4) Edamame pods are broken open so you can eat the beans on the inside. Snap peas have a slightly sweet taste, while edamame are a bit more bitter.
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Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. ... The USDA Food Patterns classify beans and peas as a subgroup of the Vegetable Group.
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Black-eyed peas (Vigna unguiculata) are a variety of the cowpea and are part of the family of beans & peas (Leguminosae or Fabaceae in the USA). Although called a pea, it is actually a bean.
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No. Blackeye pea. ... According to the Penguin Companion to Food, bean is a “term loosely applied to any legume whose seeds or pods are eaten, not classed separately as a pea or lentil.” Beans traditionally were in the genus Phaseolus, but now some of the species, including the black-eyed pea, are in the genus Vigna.
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You are both right! Black eyed peas are a legume (a mature bean). As a legume, black eyed peas are a vegetable and also a bean for protein. Black eyed peas contain specific nutrients such as zinc, iron and amino acids typically found in the protein food group.
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Snapea Crisps are a tasty option made of green peas blended with rice and formed into crispy, pea pod shapes. These are not your fried or dehydrated green pea pods. The formula is something like Funyuns where blended ingredients are pressed into a shape that resembles their flavor.
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Like edamame, sugar snap peas are technically a part of the legume family. ... Unlike edamame, snap peas are eaten whole, pods and all. (4) Edamame pods are broken open so you can eat the beans on the inside. Snap peas have a slightly sweet taste, while edamame are a bit more bitter.
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Snap peas are also known as sugar snap peas, and are a cross between snow peas and garden peas. The whole pod is eaten and has a crunchy texture and very sweet flavor. ... There may be tough “strings” at the seams of the pods that need to be removed before being eaten, but stringless varieties are also now available.
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Black eyed peas are a legume (a mature bean). As a legume, black eyed peas are a vegetable and also a bean for protein. ... They also contain nutrients found in the vegetable food group; fiber, folate, and potassium. Often, legumes are classified by what type of diet an individual consumes.
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Black-eyed peas are highly nutritious and associated with many impressive health benefits. In particular, they may help support weight loss, improve heart health, and promote digestive health. They're also versatile, delicious, and easy to incorporate into a number of recipes as part of a healthy diet.
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What are PurpleHull Peas? PurpleHull Peas - a great reason for a festival if there ever was one - are close cousins to the more familiar, but less tasty, black-eyed peas. They are members of the "cow pea" or "southern pea" family, just as are black-eyed peas and crowder peas.
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Field peas are similar in flavor and texture to blackeye peas and are ideal for soul food dishes. The crowder pea variety gets its name from the way its peas crowd themselves in the pod. ... They have a sweet flavor and creamy texture and are featured in Southern dishes.
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The two black-eyed pea traditions, Jewish and West African, came together again in, of all places, the American south. Black-eyed peas were brought to America by enslaved people in the 17th century, and, to a much lesser extent, by Sephardic Jews—many of whom moved to the South—in the 18th century.