Cowpea is rich in nutritional value. Cowpea contains protein, fat, carbohydrate, crude fiber, ash, calcium 40, magnesium, iron, manganese, zinc, copper, selenium, carotene, vitamin B 1, vitamin B2 and nicotinic acid 1.9 mg.
Among them, phosphorus is the most abundant, and fresh pods also contain vitamin C and ascorbic acid. The protein content of cowpea is 2-3 times higher than that of tomato, the sugar content is 1 times higher than that of cucumber, the calcium content is 4 times higher than that of pumpkin and the vitamin content is 4-6 times higher than that of wax gourd. ?
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There are many ways to eat cowpea. Vegetarian dishes and fried meat are delicious. Cowpea is generally fried, suitable for both meat and vegetables, or made into Jiangdou Gan and stewed with pork, which is very delicious. Before frying vegetables, take two cloves of garlic and put them in the pot, which tastes more fragrant.
Cowpea can also be cold. Wash cowpea, roast it, spread it out and let it cool, then add vinegar, garlic, a little sugar and oil. If you like sesame paste, you can melt it with cold boiled water or vinegar first, and then mix it with cowpeas.
In Shaanxi, Henan and other places, cowpea has another way to eat. Add a small amount of flour or corn flour, stir well, steam in a drawer, and dip in vinegar, garlic juice and Chili oil after cooking. It can be eaten as both a meal and a dish.
Cowpea can also be made into Sichuan pickles, chopped and fried with minced meat, commonly known as fried meat with sour beans, and served as pickles when drinking porridge, which tastes good.
Reference source; Baidu encyclopedia-cowpea