Seeds · SOURCE-BASED NUTRITION
Cowpeas, young pods with seeds, cooked, boiled, drained, with salt nutrition facts
SR Legacy
Cowpeas, young pods with seeds, cooked, boiled, drained, with salt. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
ADJUST THE AMOUNT
Nutrition for your portion
Enter a custom amount or choose a documented serving. Every measured nutrient below recalculates from the source reference.
MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 34 kcal | — |
| Protein | 2.6 g | 5.2% |
| Carbohydrate, by difference | 7 g | 2.5% |
| Total lipid (fat) | 0.3 g | 0.4% |
| Fatty acids, total saturated | 0.08 g | 0.4% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 239 mg | 10.4% |
| Potassium, K | 196 mg | 4.2% |
| Calcium, Ca | 55 mg | 4.2% |
| Iron, Fe | 0.7 mg | 3.9% |
| Magnesium, Mg | 41 mg | 9.8% |
| Phosphorus, P | 49 mg | 3.9% |
| Zinc, Zn | 0.24 mg | 2.2% |
| Copper, Cu | 0.07 mg | 7.9% |
| Manganese, Mn | 0.22 mg | 9.5% |
| Selenium, Se | 0.7 µg | 1.3% |
| Vitamin A, RAE | 70 µg | 7.8% |
| Vitamin C, total ascorbic acid | 17 mg | 18.9% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.09 mg | 7.5% |
| Riboflavin | 0.09 mg | 6.9% |
| Niacin | 0.8 mg | 5% |
| Pantothenic acid | 0.64 mg | 12.8% |
| Vitamin B-6 | 0.12 mg | 7.2% |
| Folate, DFE | 26 µg | 6.5% |
| Vitamin B-12 | 0 µg | 0% |
| Ash | 0.6 g | — |
| Fatty acids, total monounsaturated | 0.03 g | — |
| Fatty acids, total polyunsaturated | 0.13 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 26 µg | — |
| Folate, total | 26 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 0.02 g | — |
| MUFA 22:1 | 0.01 g | — |
| PUFA 18:2 | 0.07 g | — |
| PUFA 18:3 | 0.05 g | — |
| Retinol | 0 µg | — |
| SFA 14:0 | 0 g | — |
| SFA 16:0 | 0.06 g | — |
| SFA 18:0 | 0.01 g | — |
| Vitamin A, IU | 1,400 iu | — |
| Water | 89.5 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (18.9% DV), Pantothenic acid (B5) (12.8% DV) and Magnesium (9.8% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 17 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.64 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 41 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.22 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.07 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 70 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Vitamin C
This amount provides 17 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
KEEP EXPLORING
Compare another food or find a nutrient
Use the complete Foodmanac catalogue to compare source-based values.