Nutrients in Black-eyed peas (lobia)
In one serving: 1 cup cooked
Share of the daily amount
| Nutrient | Amount | women 19–50 | men 19–50 |
|---|---|---|---|
| Vitamin B9 (folate / folic acid) | 210 mcg DFE NIH | 53% | 53% |
| Copper | 460 mcg | 51% | 51% |
| Vitamin B1 (thiamin) | 0.35 mg | 32% | 29% |
| Magnesium | 91 mg | 29% | 23% |
| Zinc | 2.2 mg | 28% | 20% |
| Iron | 4.3 mg | 24% | 54% |
| Vitamin A | 66 mcg RAE NIH | 9.4% | 7.3% |
Values marked NIH were checked against the food tables of the NIH Office of Dietary Supplements; the others are approximate and unchecked. Real foods vary with variety, brand, soil and cooking.
Dishes that use it
- Black-eyed pea stew (lobia) with rice and salad
- Black-eyed pea curry with rice and yogurt
- Black-eyed pea fritters with whole-wheat bread and papaya
- Black-eyed peas with plantain and tomato sauce
- Black-eyed pea curry with flatbread and cucumber
- Akara-style bean cakes with maize porridge
- Black-eyed peas with rice and fried plantain
General information for healthy people. It does not diagnose, treat or replace advice from a doctor, pharmacist or dietitian. Not reviewed by a clinician.
Page updated: 2026-10-08 · By Prof. E. Shalaan, Applied Sciences and AI (ASAI)