Saturday, January 12, 2013


Pea is a green gem


Pea is rich in vitamins, minerals and an excellent source of fiber and nutrients that can help maintain good health. Maintains healthy bones and heart-vascular system as an excellent source of vitamin C (24% of the recommended daily intake), which activates osteocalcin, which helps installing the calcium in bones and maintains normal blood clotting.

A good source of folic acid and vitamin B6. These nutrients prevent the buildup of homocysteine, which impairs binding of collagen in the bones, which can lead to osteoporosis, and contributes to atherosclerosis.

Pease also provides nutrients that help prevent cancer, for example, vitamin C, which is effective as an antioxidant. Vitamin C protects the DNA from damage, helps the body to fight against pollution and toxic substances from the environment, enhances immune function and inhibit the carcinogenic substances in the body (eg amines). Beta-carotene, a provitamin of vitamin A, which has the peas, also helps in preventing various types of cancer and heart disease.

Pea is a good source of iron (10% of the recommended daily intake), which is needed to build cells in the blood, and the lack of which causes anemia, fatigue and a weakened immune system.

The shell contains compounds difficult to digest, such as fiber and pectic substances, so it is recommended to use dried fruit in the form of flour or peeled, mashed example. Prepared as a soup or porridge, fruit peas are not only the most delicious, but above all the most acceptable and easier to digest. Fiber can help to prevent colon cancer.

People who have problems with the stomach and intestines should avoid dried fruits because they lead to the creation of undesirable acids and bloating. Kidney patients should avoid dried fruits because of the high content of protein, but not to enjoy meals of young peas with salt. Due to the presence of purines, is not recommended for patients with gout.

In folk medicine pea flour is used to treat rashes and sores, in the form of wet mushy and warm compresses.

Energy and nutritive value

Belongs to the pea beans, vegetables richest in nutrients, and 100 g contains 81 kcal / 339 kJ. It is rich source of carbohydrate (14.46%) and fiber forms galaktana, glucuronic acid, fructose, glucose and other compounds. The high protein content (5.42%) is due at the root nodules containing bacteria (Bacterium radicicola) that bind nitrogen from the air and convert it into valuable amino acids and then into proteins.Along with proteins and carbohydrates, and fats should mention lecithin, a substance important for the nervous system.

During the germination of peas develop vitamins C and E, which is an excellent source of vitamin C (50% of the recommended daily intake), but the dried fruit has a trace. Antisterilitetni vitamin E comes in a small amount, but it is stable during cooking. Vitamin A has a trace. Pea is an excellent source of thiamin-B1 in dried fruit, and a good source of riboflavin and niacin-B2-B3, which participate in the metabolism of carbohydrates, proteins and fats.

It is important to include in the diet of beans if you often feel tired because his energy nutrients held within the cells of the body.

Preparing meals with peas

Pea pods before cleaning wash under running water. Separate from the stalk pods pods and pull the thread along the pods. Pressing fingers open pea pods and peas finger squeeze.

Peas can be cooked by steaming with a small amount of water. Let boil water, add fresh or dried herbs and peas, and cover pan. Put as little liquid to the beans rest as much nutritional value. Simmer about 10 minutes or until peas are tender you. If you like beans add flavor, use water instead of stock, and you can add the chopped onion, celery and shallots.

Steamed peas can be used for the preparation of complex or mixed salad, and cooked with the addition of mint can be used to prepare cream soups, mashed potatoes, combined with, or simply add it to various dishes of rice, especially risotto and risk-bisi. Cooked frozen peas is an excellent combined with pasta in a cream-based sauces, or with carrots and pickles in the famous French salad with the addition of mayonnaise.

Fresh peas can be cooked according to the recipe from Le Cuisinier Français, from the mid-17th century, in a nest of lettuce (Petits Pois à la Française). In bowl put several layers of lettuce leaves washed, and then put the peas and spices (pepper, herbs and a little sugar). Cover with a few leaves of lettuce, and then you can so complex peas steamed or in a little water or stock. It is important that you bowl with a lid cook the peas. This classic treatment of the beans, which it retains its moisture, can be used for both fresh and for frozen peas. Same ingredients and simmer, and can serve as a simple side dish with meat dishes.

Fresh peas can combine with meats, especially lamb or veal, and prepare an excellent stew.

And here's an example of some delicacy and peas. Sprouting fresh peas and preventing its flowering receive the young leaves are used as a delicious vegetable stews and soups. Vegetarians can enjoy a sausage delikatesnoj of cooked, chopped peas with grated carrots and onions, nutmeg, salt and pepper. To connect to the vegetable mixture can be used a little vegetable oil and flour.

Beyond our borders, and used a lot of dried peas, which, like other legumes, sea soak and then boil. From it you can, with the addition of butter, egg yolks and spices, prepared an excellent side dish. Grinding dried peas gets a great meal that is used for the preparation of soups and sauces thicken.

Peas prevents anemia

Mother Nature is packaged in a tiny legume variety of nutritious foods. Small green cells contain two times more protein than most vegetables. Therefore peas a healthy substitute for meat. Three-quarters cup of peas provides 6 grams of body protein and thiamin, riboflavin, niacin, calcium, iron, phosphorus, potassium and vitamin A.

Green peas contain nicotinic acid which reduces cholesterol in the blood.
A tiny legume has the ability to break up a cluster of red blood cells that are destined to eventually become clots. Preventing clots are due to specific plant proteins called lectins.

Peas can help prevent all forms of cancer, due to the high levels of vitamins A and C.
Green legumes contain insoluble fiber, which helps digestion and mobility can help lower cholesterol and reduce the risk of heart disease and stroke.
Peas contain lutein, a carotenoid which has been proven to help reduce the risk of age-related macular degeneration and cataracts.
Legume provides important nutrients for maintaining healthy bones.
It is the food that gives energy and builds body.
Pea is rich in iron. Therefore, this legume excellent choice in the prevention of anemia. Iron is a mineral needed for proper formation and functioning of blood cells. Its deficiency leads to anemia, fatigue, decreased immune function, and learning problems. 

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