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Ancestral Cooking Forum

Black-eyed Peas

History

Originally native to Africa, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States, where it is still a widely used ingredient in soul food and Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver both because, as a legume, it adds nitrogen to the soil and for its nutritional value. Black-eyed peas are an excellent source of calcium (211mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU) among other nutrients.

Messages In This Thread

Black-eyed Peas
Re: Black-eyed Peas/Rice and Okra

18 Dec 2002 :: 14 Nov 2008
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