Nutrition
Health benefits of black-eyed beans
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Black-eyed beans
Black-eyed peas are leguminous crops that contain many nutrients, including vitamin A, folate, and manganese. They contain high amounts of fibre, which can aid digestion and feed beneficial gut bacteria.
-Aids digestion
Black-eyed peas can help improve digestion for some people due to their fibre content, which can help promote regular bowel movements.
This may be particularly helpful for those who experience occasional constipation. Black-eyed peas contain prebiotic fibre which feeds the beneficial bacteria in the digestive tract.
However, it is worth noting that for some people with digestive conditions, the high amount of fibre in black-eyed peas may be problematic.
-Lowers blood pressure and inflammation
Black-eyed peas’ closest relative, cowpeas, lowers the risk of diabetes, reducesinflammation levels and stabilisesblood pressure.
-Helps maintain a healthy weight
Black-eyed peas are a rich source of complex carbohydrates, which take longer to digest than simple carbohydrates. As a result, people who eat them may feel fuller for longer, which may help with reaching a moderate weight.
-Lowers cholesterol
Regular consumption of legumes can help lower low-density lipoprotein (LDL) or “bad” cholesterol. Lowering high cholesterol can reduce the risk of heart disease.
Additionally, a 2017 reviewTrusted Source found that a diet generally rich in fibre may reduce the risk of coronary heart diseases.
-Supports eye and skin health
Black-eyed peas contain an impressive amount of beta carotene, which the body converts to vitamin A. In one serving alone, black-eyed peas meet a quarter of an adult’s daily vitamin A needs.
Vitamin A helps maintain healthy eyes and skin, protecting and lubricating the mucous.
Source; Recipejoint
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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Igredients
– 2 cups of white rice
-1 large onion
– Vegetable oil
– 1 teaspoonful of grinded turmeric
-Salt to taste
– 2 carrots
-1 green pepper
-Spring onion
Method
-Pour the oil in saucepan and put it on fire
-Wash and cut onions. Add it to the oil and allow it to turn golden brown
-Add rice, stir for sometime to make it crispy
-Add water, turmeric, salt and allow rice to cook for sometime
-Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 10 minutes
-Wash cut carrot, green pepper and spring onions and add to the rice on fire
-Serve with stew or shito
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