Many people love green peas, but not everyone thinks about how useful this product is. Thanks to conservation, such peas can be eaten all year round, but does it differ from fresh in its beneficial properties?

Compound

The nutritional value	calories	55 kcal
	Squirrels	5 g
	Fats	0.2 g
	Carbohydrates	8.3 g
	Alimentary fiber	5.5 g
	organic acids	0.1 g
	Water	80 g
	Mono- and disaccharides	4 g
	Starch	4.3 g
	Ash	0.9 g
vitamins	Vitamin PP	2 mg
	beta carotene	0.4 mg
	Vitamin A (RE)	67 mcg
	Vitamin B1 (thiamine)	0.34 mg
	Vitamin B2 (riboflavin)	0.19 mg
	Vitamin B5 (pantothenic)	0.8 mg
	Vitamin B6 (pyridoxine)	0.17 mg
	Vitamin B9 (folic)	20 mcg
	Vitamin C	25 mg
	Vitamin E (TE)	0.2 mg
	Vitamin H (biotin)	5.3 mcg
	Vitamin PP (Niacin equivalent)	3 mg
	Choline	50 mg
Macronutrients	Calcium	26 mg
	Potassium	285 mg
	Magnesium	38 mg
	Sodium	2 mg
	Sulfur	47.5 mg
	Phosphorus	122 mg
	Chlorine	34.25 mg
trace elements	Aluminum	295 mcg
	Bor	167.5 mcg
	Vanadium	37.5 mcg
	Iron	0.7 mg
	Iodine	1.275 mcg
	Cobalt	3.275 mcg
	Silicon	21 mg
	Manganese	0.4375 mg
	Copper	187.5 mcg
	Molybdenum	21 mcg
	Nickel	61.65 mcg
	Tin	4.05 mcg
	Selenium	3.275 mcg
	Fluorine	7.5 mcg
	Chromium	2.25 mcg
	Zinc	0.795 mg

Beneficial features

Green peas were first preserved in Holland in the 16th century. Throughout Europe, this method of preserving the product spread much later, only in the 18th - 19th centuries.

Green peas have a lot of advantages:

• It improves metabolism, cleanses the liver, ridding it of excess fat, helps to reduce blood cholesterol levels.
• It has a diuretic property, promotes the removal of radionuclides from the body. Useful for urolithiasis, as it helps to dissolve small stones and remove sand.
• The presence of vitamin K helps to better absorption of calcium, and in combination with B vitamins prevents the development of osteoporosis.
• The presence of protein and a large amount of fiber helps slow down the process of sugar breakdown. This significantly reduces the risk of developing diabetes.
• It helps to strengthen the cardiovascular system, is useful for the prevention of atherosclerosis, reduces the likelihood of strokes and heart attacks, and helps in normalizing blood pressure.
• Vitamins A and C in its composition improve immunity.
• Due to the content of omega-3 fatty acids, peas improve blood circulation, reduce the likelihood of thrombosis, give a healthy look to the skin, and prevent its aging.
• Effective peas and with a hangover.

A valuable quality of green peas is that nitrates do not accumulate in it.

Quick digestibility and taste make it possible to include canned green peas in all kinds of diets: both for weight loss and for medical ones.

Features of the seven-day diet

You can use this diet no more than once a month.

At lunch, you must eat the main course, and breakfast, afternoon tea and dinner options can be selected according to taste preferences and alternated at your discretion.

Weekly main course options

Each recipe is for two servings.

First day

Pea soup with potatoes:

• All vegetables are pre-washed and cleaned.
• Grind 300 g of potatoes, 100 g of onions and 100 g of sweet capsicum.
• Lightly fry everything with the addition of a dessert spoon of olive oil.
• We combine the fried vegetables with 0.5 l of chicken broth and, reducing the heat to a minimum, cook for 15 minutes.
• After that, add peas in the amount of 150 g and 2 beef sausages, cut into circles.
• Let the soup boil. At the very end, add a dessert spoon of marjoram, salt and pepper.

Second day

Omelet with green peas:

• 50 g of peas are warmed up a little.
• Beat 2 chicken eggs in a bowl, add 2 dessert spoons of water, 1 tbsp. flour, salt and pepper. Beat again with a whisk or mixer.
• We conditionally divide the resulting mass into 2 parts and fry 2 omelets using vegetable oil for this. For 1 omelet, use no more than 1 tsp. oils.
• 1-2 minutes before readiness, add 75 g of peas and continue to fry under the lid. We serve each serving to the table along with a thin slice of lean ham.

The third day

Pea soup:

• For cooking, a thick-walled pan is better.
• Grind leek in an amount of 100 g, fry it in 10 g of margarine or butter. There we add 200 g of peas.
• Pour all 500 ml of low-fat chicken or beef broth and continue to cook for 10 minutes.
• Using a blender, turn everything into a puree.
• Add 100 g of peas and season with 2 tbsp. low fat sour cream.
• The resulting soup is reheated.
• Salt, pepper. We crush with basil.

Fourth day

Corn Pea Salad:

• Finely cut a medium-sized peeled apple, immediately sprinkle it with 1 tsp. lemon juice to prevent browning.
• 150 g of corn, 150 g of peas and chopped apple are combined with a thinly sliced ​​bunch of green onions.
• For dressing, mix 100 g of dietary yogurt with 1 tsp. curry seasonings. Salt and pepper.
• Mix the dressing with the rest of the ingredients.
• Simultaneously with dressing, add 50 g of pre-chopped low-fat bacon to the salad.

Fifth day

Potatoes with peas in sauce:

• Cook in their skins 3 medium-sized potatoes, after salting the water.
• Grind a medium-sized onion and fry it together with green peas in the amount of 150 g per 10 g of butter or margarine.
• Pour in the broth and cook for 10 minutes.
• Add 1 tbsp. low-fat sour cream, 2 tbsp. chopped chervil.
• We turn everything into a puree with a blender.
• Finely chop the potatoes and mix with the resulting sauce.
• At the end, add 50 g of peas and 1 tbsp. low fat sour cream.

Sixth day

Vegetables with schnitzel:

• Grind a medium-sized onion and fry with the addition of 10 g of creamy margarine or butter.
• Add 300 g of peas, 100 ml of low-fat chicken or beef broth there and cook for 10 minutes.
• Mix 1 tbsp. milk with 1 tsp. flour and 1 tbsp. canned horseradish.
• Combine the resulting mixture with peas and bring to a boil.
• Add salt and ground black pepper. We crush everything 1 tsp. parsley.
• Strongly beat off the veal, salt, pepper.
• For breading: 1 egg, 1 tbsp. milk, 1 tsp vegetable oil, fresh bun. Dip the meat in the mixture of eggs, milk and butter, roll the buns in crumbs.
• Fry the schnitzel on both sides until golden brown in vegetable oil.

One serving has a schnitzel weighing 80 g.

Seventh day

Risotto with peas:

• Chop 2 medium sized onions.
• 100 g of red sweet pepper in pods, peeled and cut into cubes.
• In a preheated pan, add a teaspoon of olive oil, chopped onion, pepper and 80 g of rice. Lightly fry.
• Add 200 ml of low-fat meat or chicken broth to the pan and cook for 15-20 minutes.
• Add 150 g of canned peas and 20 g of grated cheese. Salt and pepper.
• We cook scrambled eggs in butter (10 g) and crush with green onions. Serve with risotto.

It is not necessary to observe such a sequence of days; if desired, their order can be changed.

Sample menu for other meals

Breakfast options:

1. A small bun with bran, 30 g of low-fat cottage cheese with herbs (dill, parsley, basil are suitable).
2. 100 g muesli, crushed apple and 100 ml skim milk.
3. A small piece of rye bread, smeared with a thin layer of butter or margarine (10 g), jam or honey in the amount of 2 tsp. without a slide.

Second breakfast and afternoon snack options:

1. Grapes - 125 g; medium sized pear.
2. Plums - 200 g; low-calorie yogurt - 150 g.
3. Your choice: a glass of juice (orange or apple) or kefir.

Dinner options:

1. A serving of one of the main lunch dishes of your choice.
2. A small slice of black bread, a slice of cheese with a small amount of radish.
3. Fruit Salad: Mix a grated apple with a few grapes. Season with a pinch of sugar, salt, 1 tsp. lemon juice and vegetable oil (preferably olive).

Drinking regimen: unsweetened tea or non-carbonated mineral water without restrictions.

What to Consider

The date of conservation of peas should coincide with the spring or summer harvest. This is an additional guarantee that fresh and not reconstituted green peas were used.

In addition to green peas, only salt, sugar and water should be included in the canned product.

Turbidity of the liquid is not a sign of poor quality, but only indicates the presence of starch in green peas.

Contraindications and harm

The diet on green peas is not suitable for those who suffer from flatulence and gout. This completes the contraindications.

At the same time, it should be noted that a small amount of peas, especially canned ones, can be included in the diet for almost everyone.

Video: Doctors' opinion about green peas

By including green peas in your diet, you can get a good nourishment for the body. This product is useful and affordable, which allows it to be used very widely. If, while on a diet with green peas, increase physical activity or take a course of lymphatic drainage massage, then the positive effect will be persistent.

Peas are one of the oldest legumes cultivated by mankind. One of the most favorite spring-summer delicacies for children and adults is young, sweet and fresh green peas, fresh from the garden, so it would be useful to find out what else this plant can please us with, in addition to excellent taste.

Taste and appearance

Bright green peas are enclosed in an oblong, cellular pod, consisting of two halves of no less saturated color. Young legumes have a sweetish, delicate taste, peas are juicy and soft. In cooking, brain and sugar varieties are the most valuable, they are frozen and preserved for the winter.

Chemical composition

Green peas contain few organic acids, but almost the entire list of vitamins and minerals necessary for the body, as well as fiber and natural sugars.

vitamins

Peas contain vitamins A, B1, B2, B4, B5, B6, B9, C, E, H, PP.

Minerals

• Macronutrients: potassium, calcium, magnesium, sodium, phosphorus, sulfur, silicon, chlorine.
• Trace elements: aluminum, boron, vanadium, iron, iodine, cobalt, manganese, copper, molybdenum, nickel, tin, selenium, fluorine, chromium, zinc.

Product calorie content

There are only 55 kilocalories per one hundred grams of the product.

Proteins fats carbohydrates

• Proteins - 5 g.
• Fats - 0.2 g.
• Carbohydrates - 8.3 g.

Did you know? Austrian biologist, botanist and Augustinian monk Gregor Mendel, conducting experiments on peas, proved the existence of genes and the transmission of hereditary traits by them. Despite the fact that in 1865 his discovery was skeptical, today the scientist is called the founder of the science of heredity.

What are the benefits of fresh green peas

Nutritionists talk about the benefits of the product, and traditional healers use plant greens in numerous medicinal recipes.

For adults

The product is useful and even recommended by doctors for people with diabetes and cardiovascular diseases, liver and kidney diseases, beriberi. Dishes with legumes are useful for cleansing the blood of cholesterol, cleansing the liver of toxins, nitrates, and drug breakdown products. Peas are considered a prophylactic against atherosclerosis, hypertension, obesity, bone fragility. The composition, saturated with minerals and vitamins, normalizes the work of the endocrine system, the hormonal background, which will favorably affect the health of the reproductive system.

For kids

The product can be introduced into baby food from eight months, if the baby has already tried vegetables, cottage cheese, meat. It is undesirable to give peas in raw form at such a young age, it is better after heat treatment in the form of mashed potatoes, for example. From a year and a half, you can give fresh in small portions.
The advantage of young peas over old peas is in a smaller amount of fiber that is heavy for the delicate digestive tract, and it also has less allergenicity. The product is useful for the growth of muscle, bone and connective tissues, joint mobility. Thanks to iodine, it normalizes the functioning of the thyroid gland, improves brain function. Peas saturate the body with vitamins and minerals, strengthening the immune, cardiovascular, central nervous system, and have a positive effect on the digestive tract.

Is it possible to use peas for pregnant and lactating

Fresh green peas are saturated with many elements useful for the normal course of pregnancy and fetal development: folic acid, magnesium, potassium, calcium, selenium, zinc and others. Therefore, women in position can and should eat the product, however, you should not overdo it so as not to cause flatulence.

The same composition of nutrients will help a nursing mother recover from childbirth, protect immunity and replenish the supply of vitamins and minerals. A fresh product should be introduced into the diet in small portions, observing the behavior of the baby.
When using a frozen product, do not defrost it in the microwave, it is better to leave it for a while to defrost naturally. Canned peas can be harmful due to the presence of chemical additives in it: preservatives, stabilizers, and others.

Harm and contraindications

Purines in the composition of the culture, when destroyed, form uric acid, therefore, it is not recommended to use it in such conditions:

• gout;
• colitis;
• uric acid diathesis;
• urolithiasis disease.

Important! Excessive consumption of peas can cause bloating, heaviness in the stomach and increased gas formation.

Rules for choosing a quality product

The ripening period of the culture begins in May-June, depending on the climate in the region. When choosing, it is better to give preference to pods in which peas retain their juiciness and useful elements longer, and not to an already purified product. The following qualities speak of freshness:

• bright green color;
• absence of yellow and dark spots;
• soft and elastic skin of the pod.

Fresh peas are stored in the refrigerator, without shaking out of the pods, for a period of about a week. The peeled product is stored for up to six months in the refrigerator in a convenient container. In this case, the lid of the container does not need to be tightly closed to allow air to enter.

How to save peas for the winter

Freeze

Conservation

Ingredients(for six cans of 0.5 l):

• green peas - about 2,800 kg;
• sugar -1 tbsp. l.;
• salt - 1 tbsp. l.;
• 9% vinegar - 100 ml.

Cooking:

Did you know? The appearance of green peas on their tables, the French owe to Marie de Medici. The future queen brought with her both personal chefs and her own recipes, where the product was not the last.

More about the benefits: how to make a mask from young peas

The cosmetic properties of the culture are due to the presence of beauty vitamins: A, C, E, as well as a large number of minerals involved in the structure and regeneration of cells, including skin and nail plates, which have a beneficial effect on the condition of the hair.

For skin

Mask for dry skin. Mix mashed potatoes from two tablespoons of boiled product with the same amount of apple juice and yolk. Apply the mass on the face in a thin layer, rinse off when the mixture dries and begins to tighten the skin. After washing, apply a light texture nourishing cream. For severely dry skin, the mask is used three times a week for a month.
For normal skin. Grind dried peas into flour, mix one tablespoon of flour with a teaspoon of olive oil and yolk. The mass is applied to the face and neck for twenty minutes, washed off with cool water. Can be applied twice a week.

Many people (especially the representatives of the beautiful half of humanity) lead a healthy lifestyle, adhere to proper nutrition, which is a guarantee of well-being. And proper nutrition implies not only products that are healthy for the body, but also a balanced ratio of proteins, fats and carbohydrates, as well as the optimal amount of kilocalories.

Nutritionists are sure that those who want to get rid of extra pounds should consume fewer calories than usual. Counting calories is not so difficult - the only inconvenience is that you need to calculate absolutely everything so as not to overeat. For example, if you are going to eat Olivier or vinaigrette, you will have to calculate the energy value of all components, including the calorie content of peas (green, canned - it does not really matter, the main thing is not to forget to count it). This is not always convenient, but over time it becomes a habit.

However, in our article we will not talk about ways to lose weight, but about such a tasty and, most importantly, healthy product as green peas, which contains not only a huge amount of vitamins, but also an interesting story.

Ancestral food

How long people have been cultivating green peas is not known for certain, but scientists say that our primitive ancestors used it. This is confirmed by the plates found by archaeologists with the remains of food from peas, which are almost 10 thousand years old. It is believed that peas were planted as a crop about 3 thousand years ago, but then it was a kind of summer cottage, and not mass production.

Valuable treat

Indians, Chinese, Romans, Indians loved pea dishes, but until the 16th century this culture was considered a real delicacy and was incredibly expensive. in an amount that would be enough for wide trade, they began relatively recently - in the 16th century. The pioneers in this field of agriculture were the Dutch. Despite the spread, peas remained inaccessible to ordinary people for a century. For those who had a chance to taste this product, peas were nothing but a delicacy. And the fact that this legume can be pickled, frozen and canned, in those days, no one even guessed ...

A storehouse of vitamins

These days, green peas are also available commercially, like bread or milk. Children (and adults too) are happy to eat young green peas grown in a summer cottage, and in supermarkets this product can be bought dry, frozen and canned. What is stored in green peas? Useful properties, contraindications, as well as a set of vitamins will be revealed by our article.

So, this product is rich in unique amino acids, enzymes, fiber, calcium salts, potassium, iron, chlorine and sulfur. By the way, the dietary fiber contained in peas perfectly stimulates intestinal activity, so those who suffer from cholecystitis or stomach ulcers should use it with caution and in small doses.

Green peas contain phosphorus, B vitamins, as well as A, PP and C. The protein contained in peas is similar in composition to meat. In addition, it helps maintain the cardiovascular system and normalizes blood pressure, and due to the optimal ratio of sodium and potassium, green peas are extremely useful for people with diabetes.

In addition, it contains a large number of trace elements - zinc, copper, iodine, manganese, boron, molybdenum, silicon, cobalt, strontium, selenium, aluminum, fluorine, nickel, titanium and even tin. Thus, green peas are recommended for people with anemia and iodine deficiency.

Peas and calories

Weight watchers will probably be interested to know how many calories are in peas (green, canned and dry). In fact, it is ideal for those who dream of a slim figure. By the way, the numbers speak for themselves: the calorie content of canned green peas is approximately 55 kcal per 100 grams, fresh (in pods) - from 40 to 73 kcal per 100 grams (depending on the variety), dry - 310 kcal.

Simple explanation

Why such a difference in numbers? Everything is simple! The fact is that fresh peas contain a lot of moisture - this is a natural product, while canning implies the addition of salt, sugar and other ingredients that also have energy value. Therefore, the calorie content of canned green peas is slightly higher than that of fresh, but not by much. Therefore, fans of a low-calorie diet can eat it at least every day without harm to the figure. The calorie content is too low to add extra pounds.

Dry peas completely lose moisture - due to this, its amount in 100 grams far exceeds the amount of fresh peas. For example, 15 fresh peas are placed in one tablespoon. But if it is dried, it will lose moisture and shrink. As a result, not 15 dry peas will fit in the same tablespoon, but many times more! Hence the high Soup puree (canned peas in which it perfectly replaces dry ones) will solve the problem of those who follow their figure and miss boiled peas. The main thing is to add the right spices and smoked meats ...

Peas do not interfere with weight loss, while containing a lot of useful substances that make the body healthy. Find out the calorie content of peas, as well as dishes from it, and include this vegetable in your diet!

Peas are one of the most common representatives of the legume family, the fruits of which are eaten at all stages of ripening, both fresh and cooked. Depending on these factors, the calorie content of peas varies quite significantly - from 55 kcal / 100 g in fresh green peas to 300 kcal or higher in dried mature grains and dishes from it. Affordable, rich in vegetable protein, vitamins and microelements, this product is universal and highly demanded in the cuisines of many peoples of the world. In addition, there are special varieties of legumes, which are also classified as peas - these are mung beans and chickpeas. Since they reach the Russian consumer already in a dry state, they have a very high energy value - 300 and 364 kcal / 100 g, respectively.

Green

Peas are distinguished by varieties:

• peeling - very hard, practically do not boil soft, suitable only for soups or cereals, giving these dishes an appetizing aroma and thick texture;
• sugar - soft and juicy, can be eaten raw with pods;
• brain - are used in an unripe state to obtain the so-called green peas, which are suitable for fresh consumption, freezing, canning and cooking various dishes.

Mature peas have firm yellow grains, which are most often dried whole or split for storage. Green pea pods with still unformed peas are consumed raw, stewed, added to soups, and porridge, mashed potatoes, and first courses are cooked from fully ripened ones. But the most popular and beloved by many is green peas that have not had time to coarsen, which have a minimum calorie content (55 kcal / 100 g) and the only one of all that can be consumed raw, not thermally processed. Green peas are eaten on their own, added to salads, used in a crushed state in the preparation of fresh sauces and served as a side dish.

Important! Despite the low calorie content and a lot of useful properties, fresh or frozen green peas should be consumed in moderation. This product is a very rough food, consisting mainly of fiber, which can injure the mucosa of the gastrointestinal tract, as well as provoke increased gas formation.

Recommended by doctors and nutritionists, the consumption of peas is 120–180 g per day for an adult. It is especially desirable to introduce pea beans into the diet during the period of weight loss due to several properties that are important for normalization of weight, including:

• activation of the breakdown of fats;
• acceleration of secretion and outflow of bile;
• mild diuretic and laxative action.

Canned

Canned green peas are canned vegetables from brain varieties of milk maturity, which began to be produced in Soviet times immediately after the advent of canning technology. But even to this day, this product is always popular with consumers. The calorie content of canned peas depends on the presence of certain additives that the manufacturer uses. Sugar is often added to canned food to improve taste and make it more sweet, which increases the calorie content accordingly. The ratio of beans to brine in the jar also plays a role. Depending on all these factors, the energy value of canned peas can vary from 38 to 70 kcal / 100 g.

During conservation, a certain part of the useful properties is lost. However, in such peas there are quite a lot of vitamins, minerals and nutrients, but the main benefit lies in the increased content of vegetable protein, which is easily absorbed by the body. In addition, this product does not require heat treatment and is completely ready for use as a separate dish or as a component of various salads, appetizers, soups.

Important! In case of improper transportation, violation of storage conditions or expiration of the expiration date, green canned peas not only lose their taste and useful qualities, but also become hazardous to health. Therefore, such canned food must be carefully selected, carefully studying the composition and the final date of sale.

The product is recommended to be purchased in glass jars so that the quality of the peas can be visually determined. The composition, except for water, salt and sugar, should not contain anything (emulsifiers, sweeteners, flavorings, dyes and preservatives). You also need to check that there are no pieces of pods, turbidity in the brine and sediment, and the number of peas is at least 70% of the total content. In a can, this is determined by shaking.

Regular, moderate consumption of quality canned green peas provides a range of positive health benefits, including:

• activation of metabolism;
• normalization of recovery reactions;
• acceleration of the synthesis of protein compounds;
• reducing the severity of symptoms in diabetes mellitus and atherosclerosis;
• prevention of heart attack, hypertension, oncology;
• improvement of the skin condition;
• lowering the level of bad cholesterol, removing toxins and toxins;
• improving the activity of the gastrointestinal tract;
• increasing the rate of tissue regeneration;
• slowing down aging and prolonging youth;
• reduction of anemia, elimination of chronic fatigue, increased immunity.

However, despite these beneficial effects and the low calorie content of canned peas, it should be consumed in a dosed manner so as not to create an unnecessary burden on the kidneys. This is due to the content of purines, after the breakdown of which uric acid is formed, and its high level leads to the formation of kidney stones, the development of gout and the deterioration of the joints.

Canned green peas are easy to prepare yourself at home, which will save a minimum of calories and more beneficial properties. To do this, the beans are blanched for 3 minutes in salted water, placed in sterilized jars and poured with marinade. To prepare the marinade, water is used after blanching, for 1 liter of which add 1 tbsp. l. salt, ½ tsp. sugar and 3 g citric acid or 1 tsp. vinegar. Filled jars are sterilized for 10–15 minutes, rolled up with lids, turned over and left to cool. With this method of harvesting, the calorie content of peas will not only not increase, but will also significantly decrease - up to 38 kcal / 100 g. In addition, withdrawal symptoms (hangover) are perfectly treated with brine with this composition.

Dried

Dried peas have a completely different purpose. In cooking, it is often referred not to legumes, but to cereals, although this is not entirely correct from the point of view of biological affiliation, but it is fully consistent with the methods of preparation and use. The calorie content of dry peas is significantly increased due to the complete removal of moisture and an increase in dry weight, which may contain 298–323 kcal/100 g, depending on the variety and degree of maturity of the raw materials used. But since the grains are rehydrated during cooking and increase in volume, the number of calories is also reduced to the level of fresh.

As part of such a product, all useful substances are almost completely preserved, and in an increased concentration, which makes dry pea grain a valuable component of not only the usual and dietary, but also the therapeutic diet. It is used as part of the complex treatment of a number of diseases, including:

• malignant neoplasms;
• high blood pressure;
• tuberculosis;
• vascular disorders;
• high cholesterol;
• vision problems.

Also, the regular use of pea dishes has a beneficial effect on the growth of nails and hair, the condition of the skin, and the normalization of body weight.

For drying, both green and mature yellow pea grains are used, which have the same beneficial properties, but differ in taste and energy value. Thus, the calorie content of milky peas is 55 kcal / 100 g in raw form and 298 kcal / 100 g in dried form. And yellow contains, respectively, 60 kcal and 300 kcal per 100 grams. Usually, dry pea grain acts as a component of the first and second courses, mashed potatoes and cereals are prepared from it.

Dry pea beans are stored for 1-2 years, but for this it is necessary to provide suitable conditions, protecting from moisture and heat. When purchasing, you should pay attention to the shape and color of the peas, which can be yellow or green, but must be small in size (about 4 mm in diameter), be free of stains, impurities and absolutely dry. At the same time, it should be borne in mind that dried pea grain is sold not only in whole, but in peeled, chopped or crushed form. There are also some other varieties of legumes and legumes (chickpeas, mung beans), the peas of which have a slightly different appearance and taste.

shelled

Pea beans that are peeled and have a smooth surface are called shelled. The calorie content of peas after such treatment slightly increases - up to 299-323 kcal / 100 g, which is due to the removal of the least caloric part.

Due to the removal of fiber, the vitamin and mineral composition of shelled pea grain becomes somewhat poorer than that of whole grains, but it boils much faster and better. Such raw materials are used in recipes for a wide variety of dishes, and are also used for the production of flour, from which various pastries are made.

Important! Despite the highest calorie content among all types of peas, shelled beans are considered the most useful in dietary nutrition. This is due to the fact that they not only quickly saturate, but also practically do not irritate the mucous membrane of the gastrointestinal tract.

Dishes from shelled pea grain are recommended to be consumed during weight loss, as well as for the prevention and treatment of diseases of the heart, blood vessels, liver and stomach ulcers. Regular, but dosed use of such a product reduces the likelihood of developing malignant tumors, heart attack and hypertension, slows down skin aging and makes it more attractive in appearance. Poultices are prepared from pea flour to get rid of boils, abscesses, hard inflamed infiltrates and acne.

stabbed

The most common in the trading network today is split pea grain, which is made from shelled by dividing each pea in half to reduce cooking time. From the waste of such production, crushed peas are obtained - an even finer-grained product, which is often called pea grits. The calorie content of split and crushed peas corresponds to the energy value of shelled peas and is 299–323 kcal/100 g, depending on the variety used and the degree of maturity of the primary raw material.

In addition, split and crushed pea beans are used to produce semi-finished products in the form of briquettes or cooking bags, the clear advantage of which lies in ease of use and speed of preparation. But in these cases, the calorie content of peas can rise up to 350 kcal / 100 g due to the additives that manufacturers often use. Nevertheless, such a product is a source of useful slow carbohydrates and high-quality vegetable protein, but at the same time contains almost no fat, which makes it a particularly popular component of the dietary and healthy diet menu.

Due to the speed of preparation, split and crushed pea beans are excellent for preparing not only soups and cereals, but also fillings for pies, pancakes and shanezhek. They require less time for pre-soaking, and in the case of using semi-finished products, they do not need it at all. Such peas keep their shape well and at the same time boil well.

Chickpeas

Chickpeas are the seeds of a leguminous plant of the same name, outwardly similar to a lamb's head, for which they are often called lamb peas. Chickpea beans have a light sandy or dark yellow color and a size of 0.5–1.5 cm in diameter. - up to 105-114 kcal per 100 grams.

Chickpeas are useful for humans in any form, but their sprouts have the greatest value with the least number of calories. In sprouted chickpeas, the calorie content decreases in proportion to the increase in the mass and size of the sprouts. 100 grams of such a product contains an average of 30-40 kcal. At the same time, sprouted chickpeas are easier to digest and better absorbed, and are also the strongest antioxidant and have a powerful healing effect on the entire body. Sprouts are added to vegetable salads and fortified cocktails, hummus is made and porridge is cooked, combining with cereals. The biological value of dishes with such an additive increases significantly, while the number of calories decreases slightly.

The main component of chickpeas is an easily digestible vegetable protein of the highest quality, which is on a par with the protein of poultry and other dietary meats. This makes chickpeas one of the main ingredients in vegan, vegetarian and raw food menus. Since ancient times, it has been noticed that chickpea lovers have excellent skin - smooth, clean, without inflammation and rashes. In addition, the beneficial effects of chickpeas on human health are as follows:

• improvement of the functions of the cardiovascular system;
• lowering cholesterol;
• normalization of blood pressure;
• strengthening and increasing the elasticity of venous and arterial walls;
• preventing the formation of blood clots and the development of inflammatory reactions;
• lower risk of stroke and heart attack;
• stabilization of blood sugar levels, which is especially useful for diabetics;
• purification from toxins, slags, salts of heavy metals;
• normalization of the digestive system, elimination of constipation;
• elimination of harmful bacteria, prevention of the development of putrefactive reactions and reduction in the risk of oncological lesions of the intestine;
• activation of metabolism, acceleration of weight loss;
• moderate diuretic effect, excretion of bile from the body, improvement of the gallbladder, liver, spleen;
• strengthening immunity, supporting the nervous system, increasing energy production;
• stimulation of hemoglobin production and prevention of anemia;
• treatment and prevention of skin diseases, inflammation of the gums and dental diseases;
• improvement of vision;
• increase in potency in men.

Important! Like all representatives of legumes, chickpeas after eating often cause discomfort in the stomach and increased gas formation in the intestines. Therefore, with "weak" digestion, these beans should be consumed in a minimal amount and only after a long (at least 10-12 hours) soaking.

When buying dried chickpeas, you need to carefully inspect the peas for the absence of dark spots, damage, whitish bloom. Even one of these signs is enough to refuse to purchase such a product. Also, do not choose shriveled and too dry peas. High-quality fresh chickpeas have a smooth, even surface with a uniform color.

Masha

Mung (mung) refers to legumes and is a small oval beans in a green skin. Mung has a high nutritional value and a lot of useful properties. The calorie content of peas is:

• 300-347 kcal per 100 grams of dry product;
• 105-120 kcal / 100 g - cooked;
• 300 kcal / 100 g - in germinated.

Due to the valuable biochemical composition, the almost complete absence of fats and the presence of high-quality vegetable protein, mung bean is considered an excellent dietary product, despite its relatively high calorie content. But if the latter factor is crucial, for example, during the period of weight loss, then it is recommended to germinate the beans and consume them in this form. Sprouted mung bean is an important component of the diet of vegetarians, vegans and raw foodists, as it is a valuable source of not only vitamins and minerals, but also vegetable protein, which competes with animal protein.

Mash is widely used in most oriental cuisines. Based on the starch extracted from it, “transparent” noodles and special jelly are prepared. For the preparation of other dishes, dried mung beans are most often used, which are boiled until soft, and then porridges and soups are prepared, served with boiled rice, chicken, pork, fish and seafood.

Regular use of mung bean is recommended not only for greater variety and enrichment of the diet with valuable substances, but also for medicinal purposes. The beneficial properties of mung bean are manifested by some beneficial effects on the body, including:

• diuretic effect, removal of puffiness;
• elimination of toxins, lowering cholesterol levels in the blood;
• prevention of the development of cancerous tumors, especially of the mammary glands;
• regulation of hormonal levels in menopausal women.

Important! Of particular value are the pronounced antiseptic properties of mung bean, the active components of which create a reliable shell in the gastrointestinal tract that protects against infections. Therefore, during the cold season, it is recommended to cook various dishes from these beans, and even better, eat them raw sprouted.

Mung beans have a low glycemic index, which helps maintain normal blood sugar levels. In addition, eating foods with a low glycemic index, even those with a high calorie content, promotes weight loss, as it leads to a decrease in body fat. For this reason, mung beans are considered an ideal weight loss menu item and are also recommended as a meat replacement for many weight loss diets, as they are high in protein and fiber while being low in fat.

Despite the above beneficial properties of mung bean, it should be borne in mind that this variety of peas has a high calorie content, so abuse can lead to weight gain. In addition, mung beans are not recommended for use with weak intestinal motility or the presence of individual intolerance.

Dishes

The scope of pea beans in cooking depends on the variety and degree of maturity. Brain and table sugar varieties, which are used for preservation and eaten raw, contain a minimum number of calories. In shelling varieties of peas, the calorie content is much higher, but it is not critical even during the period of weight loss, since after cooking it is significantly reduced. Therefore, pea dishes, saturated with high-quality vegetable protein, vitamins and minerals, are considered an ideal component of dietary, sports, medical and simply healthy nutrition. However, when choosing a recipe, it should be borne in mind that the calorie content of peas can vary significantly depending on the cooking method and additional components. So, pea puree without oil will contain only 60-80 kcal / 100 g, and after adding fat, this figure can double - up to 120-150 kcal / 100 g. In addition, the degree of density also affects the calorie content of any pea dish: the thicker, the more calories there will be.

Boiled

Boiled pea grain in water is a very healthy, simple, affordable and at the same time saturated with high-quality protein dish, which is often called "meat of the poor." In addition, the product contains a lot of vitamins, minerals and fiber useful for digestion, therefore, with regular use in a dosed amount, it has a beneficial effect on the cardiovascular system, activates metabolism and normalizes blood pressure. Moreover, the calorie content of boiled peas is 60 kcal/100 g, which practically corresponds to that of fresh peas and is several times less than that of dried peas.

Before cooking, pea grain is pre-soaked in cold water, which is then drained, poured fresh and only then boiled. Soaking and boiling time depends on the beans used - whole beans are kept for at least 10–12 hours, and then simmered for 60 minutes, while for chopped or crushed beans, 5–6 hours and 45 minutes are enough, respectively. To speed up cooking, add 1–2 tsp to the soaking water. baking soda.

Boiled peas, which have the lowest calorie content among all pea dishes, are an ideal food product, especially in cases where, for various reasons, meat and fish are not consumed. Such healthy porridge goes well with fragrant herbs, onions and smoked meats.

Important! It is not recommended to add animal fats to boiled peas, as this will make it more difficult for the stomach and spoil the original taste. Butter and any vegetable oil is ideal for seasoning beans, and in dietary nutrition it is better to refuse any such additives altogether.

It should be borne in mind that boiled pea grain is not suitable for consumption by everyone. It is necessary to minimize the amount of such food in the diet in old age, during pregnancy and lactation, in order to avoid excessive gas formation. Also, the product is able to increase the level of uric acid and the accumulation of salts, so you can’t get involved in pea dishes with kidney diseases, gout, cholecystitis and some intestinal pathologies.

fried

During frying, the calorie content of peas increases significantly, since the fiber present in it absorbs oil in large quantities. Therefore, the fried product contains about 490 kcal / 100 g, which is many times more than the boiled one. But his taste is very original, and the structure resembles crispy nuts, from which it is difficult to break away.

For this cooking method, chickpeas are more suitable, although ordinary shelled peas can also be used. The beans are first soaked and boiled according to the above recipe, then they are thrown into a colander, the water is allowed to drain completely and finally dried on a paper or regular towel. Fry in a large amount of vegetable oil (500 g of peas will require 1 glass of oil). Spread on a paper towel to remove excess fat, season with salt and spices to taste.

Kashi

Pea porridge is a hearty, very healthy and easy-to-prepare dish. In fact, these are the same boiled beans, but with a certain dressing, which affects not only the taste and aroma, but also the calorie content of the finished peas.

classical

Soak 1 glass of beans overnight, rinse and boil in 2 mills of water until a mushy mass is obtained. Salt to taste, mash to a puree state, add 50 g of butter. It is consumed as an independent dish, but in moderation, since the calorie content of such porridge is 135–140 kcal / 100 g.

For garnish

Porridge prepared according to this recipe is intended for use as a side dish for meat or fish dishes. For cooking, swollen and washed pea grains are poured with clean water in a ratio of 1: 2 (in this recipe, 1 cup of beans to 2 cups of water). Cook over low heat until tender, then salt to taste, stir and let simmer for another 1-2 minutes. Separately, fry the onion cut into small cubes in 1 tbsp. l. vegetable oil. Pea porridge is kneaded, fried onions and 50 g of butter are mixed in, sprinkled with herbs. The calorie content of pea porridge prepared according to this recipe will be 190–210 kcal / 100 g.

With cucumbers and olives

Pea grain is boiled in the usual way in the ratio of 1.5 cups of beans to 4 cups of water. In the middle of cooking, finely chopped onion and grated carrots are added. Continue to cook over low heat. 10 minutes before the end of cooking, 4 pickled cucumbers, cut into small cubes, are introduced, and 5 minutes before the end of cooking, 8 olives cut into halves. Salt is not required. You can add a little nutmeg if you like. The calorie content of peas in this combination will increase to 317.7 kcal / 100 g.

soup

Pea soup is a versatile dish with many cooking options. This dish can be meat or lean, with meatballs or cheese, but the best combination is with smoked meats. In any case, the calorie content of the soup will depend on the ingredients, but in the simplest vegetable version without dressing, this indicator varies between 29–32 kcal / 100 g.

classical

Traditional pea soup can be boiled with fresh green peas or dried beans in meat broth or water. Since raw unripe peas have the lowest calorie content compared to all other types of such beans, lean green pea soup has a minimum energy value - 100 grams of such a product contains only 32 kcal.

For cooking, 3 potatoes, 1 carrot and 1 onion, cut into pieces, are placed in 3 liters of water. Boil potatoes until half cooked. 10 minutes before the end of cooking, 500 g of green peas are introduced, salt and spices are added to taste. Sprinkle with chopped herbs before serving.

Instead of the indicated amount of fresh beans, you can take 1 cup of dry ones. But then the cooking technology will be somewhat different: first, the pre-soaked pea grain is boiled until half cooked, and then the remaining components are added. In this case, the calorie content of the soup will remain unchanged.

More calories will be contained in pea soup with some changes to the recipe:

• if cooked in chicken broth without potatoes, then this figure will increase to 39.5 kcal / 100 g, with potatoes - up to 48.5 kcal / 100 g;
• if onions and carrots are pre-fried in 1 tbsp. l. vegetable oil, then the calorie content of a vegetarian soup will rise to 37 kcal / 100 g, and meat - up to 54 kcal / 100 g.

You can vary the calorie content of peas in the soup recipe at your discretion by adding or excluding certain components. But if you want to get the most delicious and nutritious dish, then you should cook the soup in chicken broth with potatoes and onion-carrot fry in vegetable oil. But the energy value of such a product will be relatively high - about 75 kcal / 100 g.

Smoked

This recipe proposes to prepare a vegetarian pea soup with a calorie content of only 29.8 kcal / 100 g. To do this, boil 100 g of dry pea beans, pre-soaked and then washed, in 3 liters of water. Finely chopped onion and 1 grated carrot are lightly simmered in a frying pan, 200 g of tofu cubes and 200 g of potato pieces are added, if necessary, add a little water and simmer everything together for 8-10 minutes. Stewed vegetables with tofu are laid out in a pan with ready-made pea grains. Salt, cayenne pepper, dried garlic and smoked paprika are added to taste. Sprinkle with finely chopped herbs before serving.

Lettuce

Lean pea salad with a calorie content of 134 kcal / 100 g turns out to be very satisfying and at the same time as useful as possible. To prepare 450 g of dry peas, soak and boil according to the usual scheme, but in such a way as to preserve the integrity of each. Throw in a colander, cool. For dressing, mix juice from ½ lemon, 2 tbsp. l. olive oil, ½ tsp each salt and ground red pepper. The resulting mixture is injected into the cooled beans, finely chopped parsley and green onion feathers are added. Mix gently. To saturate, it is enough to eat only 2 tbsp. l. such a salad, which will contain only 60 calories.

The nutritional value

Pea grain has a unique composition, which contains a large number of valuable substances, and in a fairly high concentration. In addition, it is high in protein and healthy complex carbohydrates, which in general makes the grains of this legume one of the most sought-after food products.

Proteins fats carbohydrates

In terms of protein content, pea beans are close to meat. Moreover, this vegetable protein includes almost everything, including the essential amino acids that a person needs. Also, a significant part of the pea mass is made up of useful complex carbohydrates, due to which fast and long-term saturation is achieved with a gradual release of energy. It is these carbohydrates that are the main source of caloric content of peas.

In addition, there is a lot of fiber in the composition of peas, due to the presence of which a cleansing effect is produced on the intestines and the body as a whole. Dietary fiber provides the removal of toxins, excess fluid and "bad" cholesterol, and also activates intestinal motility and fights constipation.

The nutritional value of peas of different varieties and degrees of maturity is distributed according to BJU as follows:

100 g of green peas contains:

• proteins - 5.0 g;
• fat - 0.2 g;
• carbohydrates - 13.8 g (including fiber - 3.13 g).

In mature dried:

• proteins - 20.5 g;
• fat - 2.0 g;
• carbohydrates - 49.5 g (fiber - 11.2 g).

In shelled (whole, chopped and crushed):

• proteins - 23.0 g;
• fat - 1.6 g;
• carbohydrates - 57.7 g (fiber - 9.2 g).

In dried chickpeas:

• proteins - 19.0 g;
• fat - 6.0 g;
• carbohydrates - 61.0 g.

In dry mash:

• proteins - 23.5 g;
• fat - 2.0 g;
• carbohydrates - 46.0 g.

The optimal biochemical composition, along with the acceptable caloric content of peas, makes it an ideal product for healthy, sports and dietary nutrition, which contributes to the rapid growth of muscle mass while reducing the thickness of the subcutaneous fat layer.

Macro- and microelements

Another great advantage of pea beans is a very impressive list of macro- and microelements, which are represented by all existing groups. The mineral composition is rich in many substances that are extremely important and useful for humans, among which experts primarily distinguish:

• calcium - ensures the formation and renewal of bone tissue, is an active participant in metabolism, improves the cardiovascular system, helps lower blood pressure, prevents the development of multiple sclerosis, osteoporosis, osteomalacia and rickets in adults;
• magnesium - is present in the cells of all organs, tissues and fluids of the human body, participates in almost all life processes, reduces the risk of stroke, diabetes and cardiovascular diseases, relieves headaches and migraines, depression and unmotivated aggression, stabilizes brain functions, returns positive thinking;
• sodium - contributes to the normal course of the processes of regulation of salt and water metabolism, helps other elements to neutralize acids, normalizes osmotic and blood pressure, controls the mechanisms of muscle contraction, maintains the correct heart rhythm;
• potassium - removes excess salt, prevents fluid retention and edema, improves muscle function (including the heart), is responsible for the coordinated work of the cardiac, vascular and muscular systems, improves the functions of the brain and other vital organs;
• phosphorus - increases the strength and stability of bones, participates in the metabolism of proteins, carbohydrates and fats, accumulates energy in the body, tones the heart muscles, improves the absorption of vitamins, normalizes mental activity, plays a key role in energy metabolism;
• chlorine - is a direct participant in digestion, stimulates the production of stomach enzymes and normalizes the acidity of gastric juice, prevents dehydration, removes carbon dioxide, toxins and toxins, activates the formation of red blood cells;
• sulfur - slows down the aging of the body under the influence of radiation, protects against adverse environmental influences, maintains skin elasticity, prevents fatigue and raises vitality;
• iron - a participant in human respiratory processes and a catalyst for oxygen metabolism, increases the level of hemoglobin, prevents the development of anemia, prevents and eliminates headaches, and relieves increased irritability;
• zinc is a participant in most enzymatic reactions, growth and puberty processes, strengthens the immune system, promotes proper metabolism of nucleic acids and the formation of proteins, controls the health of the prostate and other male genital organs, regulates sperm activity and the level of male hormones;
• copper - provides a healthy state of muscles, bones, blood, brain, liver and kidneys, is an active participant in the synthesis of most enzymes and cell development processes, normalizes hematopoiesis, contributes to the full functioning of the immune system, transports iron and prevents the formation of its deposits in the liver;
• manganese - protects cells from damage by excess iron and free radicals formed under its influence, strengthens the walls of arteries, increases resistance to plaque formation, reduces the amount of cholesterol and triglycerides, preventing blockage of blood vessels and atherosclerosis;
• selenium - blocks the penetration of toxic substances into the body, improves immunity, prevents the formation of tumors, stimulates metabolism, increases reproductive function, prolongs youth;
• chromium - activates the metabolism of carbohydrates, the synthesis of fatty acids and proteins, controls sugar levels and raises insulin activity, prevents diabetes and atherosclerosis, accelerates blood formation, breaks down excess fat and atherosclerotic plaques;
• fluorine - ensures a healthy state of bones, hair, teeth and nails, activates hematopoiesis, alleviates the symptoms of osteoporosis, promotes the absorption of iron, improves immunity;
• molybdenum - controls oxidative reactions, helps the absorption of vitamin C, promotes the synthesis of amino acids.

Also in the composition there is boron, iodine and such rare compounds as vanadium, silicon, cobalt. Thanks to all the elements listed above, peas have a beneficial effect on tissues and blood vessels, activate energy metabolism and accelerate regeneration processes in the body. In addition, beans are rich in organic acids and some unique compounds. In particular, the substance inositol has the ability to remove fatty deposits from the liver.

vitamins

The vitamin composition of pea grains is as diverse as the mineral one. It contains almost all B vitamins (except B12), which makes the product a natural antidepressant and stimulant of the brain and nervous system as a whole. Such properties, combined with the low calorie content of peas in properly prepared dietary dishes, make them an indispensable component of most weight loss diets, as they prevent the development of depression and nervous disorders against the background of a low-calorie diet.

In peas, the following vitamins are considered the most valuable:

• B1 - ensures the normal course of the metabolism of all macronutrients, strengthens the protection of cell membranes from the toxic effects of peroxidation products, maintains the health of the nervous system and digestive tract, prevents the development of nervous eating disorders;
• B5 - is a participant in oxidative reactions and acetylation, supports the normal functioning of the brain, strengthens memory, eliminates chronic fatigue, prevents the development of apathy, protects the body from the consequences of the harmful effects of external factors (bad habits, environment, etc.);
• B7 - increases endurance to physical exertion, ensures optimal functioning of the nervous system, maintains glucose levels, eliminates irritability and nervousness, prevents fatigue, insomnia and nervous breakdowns, helps to absorb protein and break down lipids;
• B4 - prevents disorders of the central nervous system, prevents fatty liver and cholelithiasis, restores tissues after damage by alcoholic, narcotic and medicinal toxins, ensures the normal functioning of the pancreas to break down carbohydrates and produce insulin;
• B6 - participates in metabolic processes for the breakdown of proteins, carbohydrates and fats, contributes to the production of a sufficient amount of energy, relieves lethargy and drowsiness, prevents convulsions and muscle spasms;
• B2 - activates the formation of red blood cells, the production of most hormones and adenosine triphosphoric acid, protects the retina, improves visual acuity, helps growth and constant cell renewal;
• B9 - ensures the development and growth of the body, has a beneficial effect on the circulatory and immune systems, participates in digestion, improves the activity of the nervous system, promotes the production of serotonin and norepinephrine, which in turn improve the emotional and mental state and directly affect intellectual activity;
• B3 (PP) - strengthens blood vessels, improves blood count, normalizes the course of oxidative reactions, improves brain nutrition, activates metabolism and respiratory processes;
• K - normalizes blood clotting, ensures the rapid formation of a crust of blood cells on the wound surface, prevents the penetration of microbes into the wound, reduces the severity of internal bleeding, ensures the interaction of vitamin D with calcium, normalizes metabolism in connective and bone tissue;
• E - has an antioxidant effect, prevents premature aging, protects cells from external factors, normalizes the activity of the nervous system and the genital area;
• A and beta-carotene - improves metabolism, activates regenerative reactions, helps maintain visual acuity, improves the condition of the skin, accelerates wound healing, strengthens the immune system.

Despite such a rich vitamin and mineral composition, peas do not have the best reputation. This is primarily due to the ability to cause increased gas formation. In addition, all legumes are usually high-calorie foods, which is not entirely true. With proper preparation without the addition of fats and other too nutritious components, the calorie content of peas will not exceed the average parameter even for a dietary diet. As a rule, the number of calories in this case varies between 30-60 per 100 grams, which, given the highest nutritional value of these beans, can be considered the best indicator. In general, peas are an indispensable product of vegetarian, dietary and sports nutrition, which is equally valuable for adults and children. If the dishes from it are well tolerated and have no contraindications, then you must definitely include such a useful component in your daily menu.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Green peas are the fruits of a herbaceous annual plant of the family Legumes, pea. Peas have a round shape, rich green color, depending on the variety, they are smooth or slightly wrinkled. Green peas are located inside an elongated pod, flat or convex. Green peas are very juicy, have a pleasant sweet taste and smell.

Peas are considered the first vegetable that people recognized and began to grow specifically. Historians find evidence of the existence of peas long before our era. Ancient India and Ancient China used peas for food for more than 5000 years, in Europe the vegetable appeared a little later, and replaced it in Russia.

It is a mistake to assume that ripe and dried green peas can be used as. Green peas are peas of brain and sugar varieties, not intended for cooking, they are consumed raw, frozen and canned.

green peas calories

The calorie content of green peas is 73 kcal per 100 grams of product.

The composition and useful properties of green peas

The main useful property of green peas is the presence of a high-quality vegetable protein that is easily digestible, similar in properties to the protein of meat products. The product contains several essential amino acids, minerals, vitamins, especially vitamins in peas, which are responsible for the normal functioning of the nervous system and take part in metabolic processes. Green peas promote the growth and strengthening of muscle tissue, increase the body's resistance to various diseases, and do not cause increased gas formation. Peas are good for children, pregnant women and those who want to build muscle mass without increasing fat tissue.

The harm of green peas

Green peas can provoke the appearance of allergic reactions, like all legumes, if consumed excessively, it causes heaviness in the stomach and flatulence.

Fresh green peas are a perishable product that is only available for a short time, they must be harvested when they reach "milky" ripeness so that the peas do not have time to lose their juiciness. Green peas in pods should not be wet, the pods should be green and fresh stalks (calorizator). If you need to purchase peeled green peas, then in this case the absence of dark spots, obvious damage, high humidity and signs of rot and mold is checked. Slightly shriveled peas are the sweetest and juiciest if they have a bright green color and a shiny surface, otherwise the peas simply dry out.

Fresh green peas in the refrigerator will retain useful properties for no longer than 10-12 days, if it is, then more than a year, in canned form - according to the shelf life indicated on the product packaging.

Green peas in cooking

Peas are better and healthier to eat fresh, adding to salads and cold appetizers. Green peas can be eaten with their pods and will be an original addition to many summer dishes. In Arabic and Central Asian cuisine, there are many recipes using fresh green peas, for example, the traditional falafel dish can be made from green peas.

You can learn more about the benefits of green peas from the video clip of the TV show “Live Healthy”.

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