Cowpea is neither hot nor cool, cowpea is flat in nature and has very high nutritional value such as rich in vitamin B, vitamin C, various minerals such as calcium, iron and phosphorus, easily assimilated high quality proteins, dietary fibers carbohydrates, fats, etc. Cowpea can be treated as a vegetable, or you can think of it as a cereal, a legume or a fruit.

Cowpea is an annual twining, herbaceous vine or suberect herb in the family Leguminosae, genus Cowpea. Sometimes the tips are twining. Cowpea provides high quality protein that is easily digested and absorbed, moderate amounts of carbohydrates and a variety of vitamins and trace elements to supplement the body. 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 stir-fried or mixed with cold, and they can also be used to process pickled, frozen, dried and preserved vegetables, and processed into canned food. The dried seeds can also be cooked porridge, rice, sauce and flour.