6 healthy reasons to eat cowpeas or chawli

Cowpeas, known as chawli in hindi belongs to the family of legumes. Commonly called black eyed peas, cowpeas are one of the very few legumes that are consumed by most Indians. In addition to being rich in taste and flavour, cow peas are also loaded with a variety of nutrients that are essential for normal functioning of the body. Here are 6 reasons why cowpeas score high on the taste and health profile –

Help you lose weight

These black eyed peas are low in calories and fat, which makes them the perfect food for a weight-loss diet plan. Cowpeas are known to be a good source of dietary fibre that plays a key role in weight loss by making you feel fuller for a longer period of time.

Good for diabetics

Cowpeas are also low in the glycemic index (GI) as compared to other commonly consumed legumes and lentils. Foods that are low in GI are good for people suffering from diabetes as these foods help in maintaining blood sugar levels within normal range.

Protect from infections

Being a great source of antioxidants like vitamin A, cowpeas play a vital role in the prevention of a wide range of diseases. The consumption of this legume helps to maintain optimal health as it helps eliminate various harmful toxins and oxygen free radicals from the body.

Lower blood cholesterol level

Black eyed peas are well-known for their ability to lower blood cholesterol and treat various cardiovascular ailments. The presence of flavonoids, minerals like potassium and magnesium, and lignin (a phytoestrogen) in cow peas gives them their cowpeas their heart healthy features.

Act as a digestive aid

Cowpeas have a high fibre and protein content that exerts a positive effect on your stomach and helps in the process of digestion. The presence of fibre helps to calm bowel problems, relieves stomach discomfort and it also aids in the proper digestion of food.

Good for healthy skin

The high protein content in cowpeas helps maintain healthy skin by accelerating the process of skin repair. The antioxidant properties of these legumes are due to the presence of vitamin A and vitamin C, which protects the skin cells from damage caused due to free radicals.