Nutrition

Health benefits of cowpea

Published

4 years ago

January 14, 2023

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• cowpea

-Improves digestive health

Cowpeas are a possibly rich source of fibre. Dietary fibre is one of the best solutions for a wide range of stomach issues, as it can help absorb water and loosen up the stool, bulking up bowel movements and stimulating peristaltic motion. It can improve the efficiency of your digestion also.

Protects the heart

Cowpeas, possibly rich in vitamin B1 (thiamine), play a great role in protecting the heart. This vitamin can actively prevent heart failure and control the ventricles of the heart.

Aids in detoxification

The antioxidant effects of cowpeas are of particular interest to the natural health community because cowpeas are being increasingly linked to different kinds of chronic illnesses. The antioxidants that may be found in these legumes seek out and neutralise free radicals within the body, which cause chronic illness and cellular mutation. Vitamins C and A found in cowpeas are enough to give a boost to the immune system.

Remedy for sleep problems

Most people do not think about tryptophan unless they are enjoying dinner, but there are significant levels of tryptophan in cowpeas, which can help the body relax and ease into better sleep patterns. If you are suffering from insomnia or restlessness at night, consider adding a spoonful of cowpea bean salad before you go to bed so you can wake up feeling refreshed.

Improves circulatory health

Cowpeas have long been used as a treatment for anaemia, an iron deficiency in the body results in weakness, cognitive confusion, stomach aches, fatigue, and poor overall metabolic function. The high levels of iron found in cowpeas are an excellent way to counter the effects of anaemia, while also promoting good circulation. Iron is necessary for the production of red blood cells, so an iron surplus will provide more oxygenated blood to the organs, thus promoting better function, faster healing, and higher energy levels.

Source : organicfacts.net

Nutrition

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

6 hours ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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