Loading...
Also known as: boiled salted cowpea leaves, cooked salted cowpea greens, boiled salted lobia saag, boiled salted vigne unguiculata leaves, boiled salted black-eyed pea leaves
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, they will stay fresh for 2 to 3 days.
It is not recommended to freeze them after boiling as they lose their structural integrity and become very soft upon thawing.
Spinach, amaranth leaves (chaulai), or sweet potato leaves are excellent substitutes with similar textures.
The leaves are higher in Vitamin A, Vitamin C, and Vitamin K, while the beans are higher in protein and calories.
Rinse them thoroughly in cold water multiple times to remove any grit or soil from the tender leaves and stems.
The term refers to the tender, young growth at the end of the cowpea vine, which is the most palatable part of the plant.
Yes, because they are prepared 'salted', the sodium is significantly higher than plain boiled leaves. Rinse if you need to reduce salt.
Yes, they are not root vegetables and do not contain onion or garlic, making them suitable for most Jain and Sattvic diets.
They are frequently used in African stews, Indian saag preparations, and Southeast Asian side dishes.
boiled salted cowpea leafy tips is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 3.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 0 recipes featuring boiled salted cowpea leafy tips with step-by-step instructions.
Browse recipes →