Blackeyed Peas, Nutrition, Ingredients and Preparation

BLACKEYE PEAS

Ingredients: Blackeye Peas

Net wt. 25 lbs
Serving size: 1/2 cup dry (100 g)
Servings per container: 114

Directions: for soaking overnight, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water, boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Or use with meat stock.

Nutrition Facts per serving:       
Calories 196   
Calories from fat 9                                   

%Daily Value*       
Fat 1 g                         2%        
Sat fat 0g                     0%       
Protein 7g       
Total Carbohydrates 18 g        6%        
Dietary Fiber 5 g             20%       
Cholesterol 0 mg                0%       
Sodium  10 mg                  .5%       
Vitamin A                       0%       
Vitamin C                       0%       
Calcium                         2%       
Iron                           14%

*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:
Total fat less than 65 g
Sat fat less than 20 g
Cholesterol less than 300 mg
Sodium less than 2400 mg
Total Carbohydrates 300 g
Dietary Fiber 25 g

Calories per gram
Fat 9 Carbohydrates 4 Protein 4

Nutritional Values for 100 Grams of food.

174 lbs
Male

138 lbs
Female

Blackeyed Peas

Unit

Amount

RDA

Food energy

KCal:

336.000

2900

2200

Protein

Gms:

23.520

Total lipid (fat)

Gms:

1.260

100

Carbohydrate, by diff.

Gms:

60.030

470

366

Total saturated fat

Gms:

0.331

Ttl monounsaturated fat

Gms:

0.106

Ttl polyunsaturated fat

Gms:

0.542

Cholesterol

Mg :

0.000

300

Sodium

Mg :

16.000

388

Total dietary fiber

Gms:

10.600

Vitamin A

Re :

5.000

1000

800

Vitamin A

IU :

50.000

Ascorbic acid

Mg :

1.500

Thiamin

Mg :

0.853

1.2

1.1

Riboflavin

Mg :

0.226

1.7

1.3

Niacin

Mg :

2.075

Vitamin B6

Mg :

0.357

1.6

Folacin

Mcg:

632.600

200

180

Vitamin B12

Mcg:

0.000

Potassium

Mg :

1112.000

2000

Calcium

Mg :

110.000

1000

Phosphorus

Mg :

424.000

800

Magnesium

Mg :

184.000

400

330

Iron

Mg :

8.270

Zinc

Mg :

3.370

Pantothenic acid

Mg :

1.496

Copper

Mg :

0.845

Manganese

Mg :

1.528

3.5

Ash

Gms:

3.240

Water

Gms:

11.950

Food energy

KJ :

1408.000

Lauric acid (12:0)

Gms:

0.001

Myristic acid (14:0)

Gms:

0.003

Palmitic acid (16:0)

Gms:

0.254

Palmitoleic acid (16:1)

Gms:

0.004

Stearic acid (18:0)

Gms:

0.053

Oleic acid (18:1)

Gms:

0.088

Linoleic acid (18:2/n6)

Gms:

0.343

3.0

2.5

Linolenic acid (18:3/n3

)Gms:

0.199

2.0

1.6

Gadoleic acid (20:1)

Gms:

0.001

Docosenoic acid (22:1)

Gms:

0.012

Phytosterols

Mg :

Histidine

Gms:

0.730

0.95

0.76

Isoleucine

Gms:

0.956

1.10

0.63

Leucine

Gms:

1.802

1.00

0.88

Lysine

Gms:

1.591

0.84

0.76

Methionine

Gms:

0.335

Cystine

Gms:

0.260

Methionine+Cystine

Gms:

0.595

1.00

0.82

Phenylalanine

Gms:

1.373

Tyrosine

Gms:

0.760

Phenylalanine+Tyrosine

Gms:

2.133

1.11

0.88

Threonine

Gms:

0.895

0.55

0.88

Tryptophan

Gms:

0.290

0.50

0.40

Valine

Gms:

1.121

0.85

0.63

Arginine

Gms:

1.629

Alanine

Gms:

1.072

Aspartic acid

Gms:

2.840

Glutamic acid

Gms:

4.454

Glycine

Gms:

0.971

Proline

Gms:

1.057

Serine

Gms:

1.178