There is no difference between jar beans and cowpeas, they are the same ingredient. Cowpea is its scientific name, while jar bean is generally the name in the dialect, and different regions call cowpeas by different names, as well as bean curd, long bean, kidney bean, horned bean, and so on.

Cowpeas provide easily digested and assimilated high quality proteins, moderate amount of carbohydrates and a variety of vitamins and trace elements to replenish the organism with nutrients. The young pods and grains of cowpea are flavorful and can be eaten in a variety of ways, such as stir-fried, boiled, stewed, mixed and stuffed. The young pods can be fried and mixed with cold food, and they can also be used for processing pickled, frozen, dried and preserved vegetables, and canned food. Dried seeds can also be porridge, rice, sauce, powder.

Value of cowpea

1, cowpea is flat in nature, sweet and salty in taste, and belongs to the spleen and stomach meridian; it has the effect of regulating the middle and benefiting the qi, strengthening the stomach and tonifying the kidney, harmonizing the five organs, regulating the face and nourishing the body, generating the essence, and quenching thirst; and it is the main treatment for vomiting, dysentery, and urinary frequency.

2, cowpea contains B vitamins can maintain normal secretion of digestive glands and gastrointestinal peristalsis function, inhibit cholinesterase activity, can help digestion, improve appetite.

3, cowpea contains vitamin C can promote the synthesis of antibodies, improve the body's anti-virus effect.

4, cowpea's phospholipids have the effect of promoting insulin secretion and participating in sugar metabolism, which is the ideal food for diabetics.

Refer to: Baidu Encyclopedia-Cowpea