The first domestication probably occurred in West Africa,but the black-eyed pea is widely grown in many countries in Asia; it was introduced into the Southern United States as early as the 17th century in Virginia. Most of the black-eyed pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 18th century, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and cuisines of the Southern United States. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas contain calcium (41 mg) folate (356 mcg), protein (13.22 g), fiber (11.1 g) and vitamin A (26 IU), among other nutrients, with less than 200 calories, in a 171-g, one-cup serving
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