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Health Benefits of Green Peas

Discussion in 'Health & Fitness' started by Chad, Jun 26, 2009.

  1. Health Benefits of Green Peas


    • Scientific name: Pisum sativum.
    • Family: Legume family
    • Availability: Green peas are generally available from spring through the beginning of winter. Frozen, canned, and dried peas are available year-round.
    Nutritive Values: per 100 grams (1/2 Cup)

    • Vitamin A: 680 I.U.
    • Vitamin B: Thiamine .34 mg.
    • Riboflavin: .16 mg.
    • Niacin: 2.7 mg.
    • Vitamin C: 26 mg.
    • Calcium: 22 mg.
    • Iron: 1.9 mg.
    • Phosphorus: 122 mg.
    • Potassium: 200 mg.
    • Fat: 4 gm.
    • Carbohydrates: 17.7 gm.
    • Protein: 6.7 gm.
    • Calories: 98
    Natures pack a lot of goodness into this tiny pea. Green peas, like dried peas, are legumes, except they're eaten before they mature. Green peas are green rounded pea seeds that are sweet and starchy in taste.Green peas contains twice the protein of most vegetable, so they are a healthier substitute for meat. Three quarters cup of peas provides 6 grams of protein, plus thiamine, riboflavin, niacin, calcium, iron, phosphorus, potassium and 645 units of vitamin A.


    Health Benefits:

    • Green Peas contain nicotinic acid which reduces cholesterol in the blood.
    • Green Peas has the ability to dissolve clumps of red blood cells that are destined to become clots eventually. This clot prevention is due to the presence of special plant protein called lectins.
    • Green peas may help in the prevention of all forms of cancer due to its high Vitamin A and C content.
    • Green peas contain insoluble fiber which aids intestinal mobility and may help lower cholesterol and reduce the risk of heart disease and stroke.
    • Green peas have lutein, the carotenoid with a proven record of helping to reduce the risk of age-related macular degeneration and cataracts.
    • Green peas provide nutrients that are important for maintaining bone health.
    • Green peas is an energy and body building food.
    • Green peas iron content can help prevent anemia. Iron is a mineral necessary for normal blood cell formation and function, whose deficiency results in anemia, fatigue, decreased immune function, and learning problems.

    Choosing and Storing: Peas are sold fresh in the pod, dried (either whole or split), frozen, and canned. Canned peas are a duller green because their chlorophyll is destroyed by the heat of the canning process. Frozen peas are preferable to canned peas as they retain their flavor and have lower sodium content.

    When buying fresh green peas look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. The pods should contain peas of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. All varieties of fresh peas should be displayed in a refrigerated case since heat will hasten the conversion of their sugar content into starch. Choose smaller ones as they tend to be sweeter. Store dried peas in airtight glass or ceramic jars.

    Caution: Green peas contain naturally-occurring substances called purines. Purines are commonly found in plants, animals, and humans. Individual who are prone to purine-related problem (like gout and kidney problems) should avoid or limit their intake of green peas.

    Article Source: Health Benefits of Green Peas
  2. Do you know how should we eat it? Raw or cooked?
    I eat it cooked but would that keep all its nutrients?
  3. I believe if cooking vegetables, they should be steamed. Apparently this allows much of their nutrients to remain. If boiling them, then just enough so they remain a little crunchy. Though it is best to eat them raw to fully benefit from their properties, not all vegetables can be eaten raw.

    And I absolutely hate peas.:tongue-animated:
  4. I know, eating them raw would be really hard, but sometimes I do it if I'm too bored actually :D
  5. I couldn't imagine eating raw peas. Then again, at one time I couldn't imagine eating brussel sprouts raw or even turnip, and now I do! I've even taken to using plain yogurt as a salad dressing.

    Pass me the carrots please.:dirol:

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