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Nutrition in Green Peas

Posted Sep 13 2008 11:45pm


All peas are a good source of vitamin A, vitamin C, folate, iron and phosphorus. Green peas are second only to lima beans as a fresh vegetable source of protein. Only about five percent of all green peas grown come to the market fresh. Frozen peas retain their color, flavor and nutrients better than canned and are lower in sodium. Snow peas are lower in protein since their seeds are very small, however they provide twice the calcium and slightly more iron than green-shelled peas.

Health & Nutrition in Green Peas

Being low in calories, green peas are good for those who are trying to lose weight.

Peas are good for your bones and re healthy, for your heart as well.

Green peas are rich in dietary fiber, making them good for those suffering from constipation.
Studies have indicated that green peas might prove beneficial for those suffering from the problem of high cholesterol.
The high amount of iron and vitamin C in green peas has been found to help strengthen the immune system.

The lutein present in green peas helps reduce the risk of age-related muscular degeneration and cataracts.

Green peas slow down the appearance of glucose in the blood and thus, help keep the energy levels steady.

Green peas have been found to aid energy production, nerve function and carbohydrate metabolism.

Green peas provide the body with those nutrients that are important for maintaining bone health.

The folic acid and vitamin B6 in green peas are good for promoting the cardiovascular health of an individual.

Being rich in antioxidants, like vitamin C, green peas can help keep cancer at bay.

Selection and storing


Shell the peas just before cooking or serving. To prepare shell peas, break off the stem end and strip the string along the edge. Pop the pod open and, with your thumb, scrape the peas out. Wash and cook.

When choosing green peas in their pods, select bright, firm ones- these will be fresh. Make sure they are velvety, smooth and a lively medium green.

Green peas need to be blanched before using them in salads. Add salt and a pinch of sugar to water and bring to boil. Blanch the peas by plunging them in the water for 10 seconds. Tip into a sieve and hold under cold running water. Put the peas in a tray and let them dry completely. Store the peas in a container and freeze.

When not freezing them, refrigerate peas to keep them fresh for three to four days. But remember that the longer they are refrigerated, the less sweet they will taste. Cooked green peas taste sweeter than the uncooked peas.

Fresh green peas used in salads add extra flavor to the salad and also increase their health value.
While eating, most of us spear them or shovel peas with our forks. But the proper way to eat peas is by squashing them under the fork and letting them stick to the fork.

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