Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Catjang cowpea (Vigna unguiculata subsp. cylindrica), also known as yardlong bean or cowpea, has a long history of use in traditional diets across Africa, Asia, and parts of the Americas. Its use in supporting or treating anemia is rooted primarily in traditional medicine. This is due to its relatively high iron content compared to other plant foods. In many cultures, especially in areas where anemia is prevalent and access to animal-source foods is limited, cowpeas are commonly recommended as part of a diet to improve blood health and prevent anemia.

From a scientific perspective, cowpeas do contain iron, as well as other micronutrients such as folate, which are essential for red blood cell production. However, the bioavailability of plant-based (non-heme) iron is lower than that of animal sources, and its absorption can be inhibited by phytates and other compounds present in legumes. There are some small studies and nutritional analyses suggesting that consuming cowpeas as part of a balanced diet can modestly contribute to improved iron status, but direct clinical evidence for catjang cowpea specifically in treating or preventing anemia is limited.

In summary, the use of catjang cowpea for anemia is justified by traditional practice and its nutritional content, but robust scientific validation for its efficacy in treating anemia is lacking. It can be a useful dietary component among plant-based sources of iron, especially when combined with vitamin C-rich foods to enhance absorption.

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