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Per 100g
Nutrition data source: USDA FoodData Central
Yes, they are highly nutritious and low in calories. They are rich in Vitamin K for bone health, Vitamin A for vision and immunity, and provide essential minerals like iron and calcium to support red blood cell production.
A 100g serving contains approximately 32 calories and 3.8g of protein. This makes them a nutrient-dense, low-fat vegetable option that provides a decent amount of plant-based protein for a leafy green.
Yes, they are excellent for weight management because they are very low in calories (32 per 100g) and fat (0.4g). Their dietary fiber content also helps promote a feeling of fullness, which can reduce overall calorie intake.
Yes, they are naturally vegan and gluten-free. As a simple plant-based vegetable prepared without additives, they are suitable for individuals with celiac disease or those following a strict plant-based diet.
Yes, they are keto-friendly. With only 5.2g of total carbohydrates per 100g and a significant portion of that being fiber, they have a low net carb count that fits well within a ketogenic or low-carb lifestyle.
They have a mild, slightly earthy, and nutty flavor, often compared to spinach or sweet potato leaves. When boiled, the texture becomes tender and succulent, making them a versatile addition to many savory dishes.
First, wash the fresh tips thoroughly to remove any grit. Submerge them in boiling water for 3 to 5 minutes until tender, then drain. Since this version is unsalted, you can season them with herbs or add them to soups and stews after boiling.
boiled unsalted 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 unsalted cowpea leafy tips with step-by-step instructions.
Browse recipes →While young cowpea leaves can be eaten raw in salads, they are most commonly boiled or steamed. Cooking helps break down tough fibers and improves the bioavailability of certain nutrients like calcium and iron.
Once boiled, they should be stored in an airtight container in the fridge and consumed within 3 to 5 days. If they develop a sour smell or a slimy texture, they have spoiled and should be discarded.
They are an excellent source of Vitamin K, which is crucial for bone mineralization and blood clotting. Additionally, they provide calcium, the primary mineral used by the body to maintain bone density and strength.