The efficacy and function of cowpea, the purchase and storage of cowpea

Here is some basic knowledge about cowpea, as well as its nutritional value and eating methods:

Basic introduction of cowpea

Cowpea, the seed of the plant cowpea of ​​the legume family, is an annual twining herb native to India and Myanmar. It is one of the oldest vegetable crops in the world. The main production areas of cowpea in China are Shanxi, Shandong, Shaanxi and other places. Cowpea seeds are kidney-shaped when ripe, and have various colors such as black, white, red, purple, and brown. There are many varieties of cowpeas eaten as vegetables. According to the different skin colors of the pods, they are divided into white-skinned cowpeas, green-skinned cowpeas, flower-skinned cowpeas, and red-skinned cowpeas. According to the different reactions of each variety to the length of light, the varieties that are insensitive to the length of light include the red-billed swallow, and the varieties that are sensitive to the length of light include the hairy taro cowpeas in Shanghai and Yangzhou, and the Beijing cowpeas cultivated in Suzhou and Wuxi. The seeds are used as medicine to strengthen the stomach, replenish qi, and nourish and digest food.

The efficacy and function of cowpea

Cowpea is mild in nature, sweet and salty in taste, and enters the spleen and stomach meridians. It has the effects of regulating the middle and replenishing qi, strengthening the stomach and kidneys, harmonizing the five internal organs, regulating the complexion and nourishing the body, producing essence, and relieving thirst. It is mainly used to treat vomiting, dysentery, frequent urination and other symptoms.

Nutritional value of cowpea

1. Cowpea provides high-quality protein that is easy to digest and absorb, an appropriate amount of carbohydrates, and a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients.

2. The B vitamins contained in cowpeas can maintain normal digestive gland secretion and gastrointestinal motility, inhibit cholinesterase activity, help digestion and increase appetite.

3. The vitamin C contained in cowpea can promote the synthesis of antibodies and enhance the body's antiviral effect.

4. The phospholipids in cowpea can promote insulin secretion and participate in sugar metabolism, making it an ideal food for diabetics.

How to buy cowpea

Generally, there are three types: one is the green pod type, with slender pods, dark green, thick flesh, small beans, no exposed seeds, and a crisp taste; the other is the white pod type, with coarse pods, light green or greenish white, thin flesh, loose texture, easy to expose seeds, and soft and glutinous taste; and the other is the red pod type, with purple-red pods, short and thick, medium flesh, easy to age, but rich in flavonoids, which are good for health. Regardless of the type, the best quality is the one with a large number of beans and dense arrangement. The slender tail of the pod is a typical shape of pods produced in high temperature and drought, and you can tell at a glance that the quality is poor.

Storage of cowpea

Cowpeas can usually be stored in plastic bags or fresh-keeping bags for 5-7 days, but they will gradually develop brown spots over time, which is unsightly. If you want to store them for longer, it is best to wash them, blanch them in salt water, drain the water, and then freeze them in the refrigerator. But remember to drain the water so that the beans will not stick together after being frozen.

How to eat cowpea

Before stir-frying cowpeas, add two cloves of garlic to the pan to make it more fragrant. Cowpeas can also be served cold. Wash and blanch the cowpeas, spread them out to cool, then add vinegar, garlic, a small amount of sugar and oil. If you like sesame paste, you can first dissolve the sesame paste with cold boiled water or vinegar, and then mix it with the cowpeas.

Long beans should not be cooked for too long to avoid nutrient loss.