Black-Eyed Pea is a legume and it should be called Black-Eyed Bean. That could help with the references to ‘The Black Eyed Pea’ which is an American Hip-Hop Band.

It seems Black Eyed Beans are used everywhere, according to Wikkipedia traditionally in Southern America, Brasil, Columbia, West Africa, Carribbean, Indonesia, Vietnam, India, Turkey, Greece, Cyprus, and Portugal.

It was made known that there are two starch components in beans:

Amylose is an important form of the resistant starch and it is insoluble in water. Foods high in amylose are digested more slowly. They’re less likely to spike blood glucose or insulin.

Amylopectin is a soluble starch. It’s broken down quickly, which means it produces a larger rise in blood sugar (glucose) and subsequently, a large rise in insulin.

Beans are never eaten raw, and food composition tables often show the information on the raw food, not processed result. There was a research study which found that effects of soaking, cooking, soaking–cooking on soluble, insoluble and total dietary fibre contents of beans are different. The results indicated that thermal processing decreased the insoluble fibre content, and consequently the total dietary fibre content of beans. Soaking and cooking of beans significantly increased the resistant starch content.  (Food Chemistry, Volume 80, Issue 2, February 2003, Pages 231-235)

Black Eye Beans Lubiya

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