Cow Pea

Local Name: Riyans/ Navrangi/ Satrangi

Nutritional Constituents: Water 10.4 g, Protein
25.0 g, Fat 0.6 g, Iron 6.0 mg, Calcium 450 mg,
Phosphorus 393 mg, Fiber 4.8 g.



It is called so due to the presence of small and
different coloured local pulses. It can be eaten as
boiled, baked or as a dal. The whole grain is
soaked and then fried or boiled to make dal.


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