Benefits and harms of peas

The benefits of peas lie primarily in their unique composition.

Peas are a valuable source of protein and due to this property they occupy a special place among other vegetable crops. It is interesting that pea proteins are in many ways similar to proteins of natural meat in terms of the content of a number of amino acids. In addition, peas contain a sufficient amount of ascorbic acid, useful sugars, and fiber. They contain a whole complex of vitamins (A, PP, H, group B), as well as dietary fiber, carotene and other useful substances. Thus, the healing properties of peas for the human body are difficult to overestimate.

The nutritional value of this legume is much higher than that of potatoes and other vegetables. In addition, peas contain potassium, iron, magnesium, calcium salts, and many other undeniably healthy micro- and macroelements. The ripe pods of this plant contain a lot of chlorophyll and special substances that control the calcium content in the human body.

It should be noted that shelled peas contain far fewer vitamins and useful microelements than raw green peas. Therefore, people who have a vitamin A deficiency are advised to eat raw peas. In order for vitamin A contained in peas to bring maximum benefit to the body, peas should not be combined with other starchy foods.

Modern scientists claim that vegetable peas are a real medicine. Their healing properties are primarily due to the high content of antioxidants and minerals in beans, which are very important for the human body. Peas are low in fat, so they are indispensable in maintaining the health of the heart muscle. In addition, beans do not contain cholesterol and sodium, but they do contain fibers that help lower cholesterol levels in the blood. Surprisingly, peas help avoid the development of diabetes, since their carbohydrates contain glucose and fructose, which penetrate directly into the blood without the help of insulin. The most important vitamin pyridoxine is also present in peas and is involved in the synthesis and further breakdown of amino acids. Pyridoxine plays a major role in proper metabolism, and its deficiency most often leads to the development of convulsions and various dermatitis.

Peas are considered by modern medicine as a product with a pronounced anti-carcinogenic effect, which is achieved due to the high content of selenium. Carotene, vitamin C and fiber present in green peas also help prevent cancer. Green peas are sometimes called a "vitamin pill" because they are several times more caloric and rich in amino acids than other vegetables. This legume crop is very useful for people who prefer increased activity in life and perform heavy physical work, since it increases human performance, supplies the body with energy and helps the body to withstand physical stress.

Natural sugar, which is present in most varieties of peas, helps improve memory, thought processes, and brain activity. Regularly introducing peas into the diet has a beneficial effect on the functioning of the digestive organs, and also helps to quickly get rid of unpleasant symptoms, in particular, heartburn and intestinal problems. In addition, this natural product takes part in stimulating the regeneration processes of internal organs and tissues, and is also very useful for maintaining healthy skin and hair.

In medicine, vegetable peas are used to get rid of many ailments. For example, pea tops or a decoction of their fruits are used to treat urolithiasis and kidney stones. Pea flour is an effective remedy for constipation. To achieve the desired effect, you need to consume one or two teaspoons of pea flour on an empty stomach for a week, and the intestines will work much better. Tea infused with pea roots actively stimulates brain function and significantly improves memory. Thanks to the antioxidants contained in peas, the immune system receives energy support and thus acquires the ability to more actively resist various types of infections.

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Benefits of boiled peas

Boiled peas are much more nutritious than buckwheat, pasta or rice. During fasting days, pea dishes can easily replace meat or fish dishes. Freshly frozen peas are more useful, since vitamins are preserved in greater quantities in this product. As for dried peas, it is better to buy them not whole, but split - this way they will cook faster and will better preserve their nutritional properties. Vegetable peas should not exceed three to four millimeters in kernel diameter, if the diameter of the peas is larger, then such a variety is not suitable for culinary use - this is a large fodder variety of peas, which can be easily distinguished even by color: its peas have a purple or brownish tint.

The benefit of boiled peas is that they contain many nutrients and vitamins, without losing their beneficial properties in this form. For cooking, it is best to choose peas of a brighter color, since they contain more nutrients. If the variety is of low quality, it will take much longer to cook. The best varieties of peas become softer after 15 minutes of being dipped in water.

Boiled peas are most often used in purees and soups. Peas split in half usually cook for 45 minutes to 1 hour, while whole peas need to be cooked even longer - about an hour and a half. Before cooking, the housewife should soak the peas in cold water and keep them for 8 hours. When cooking peas, you can add butter or sunflower oil to them - this way they will cook faster. To determine the cooking time for peas, you need to take into account their type and water hardness.

It is important to know that there are a number of contraindications to eating boiled peas. For example, pea dishes are not recommended for people who suffer from inflammation of the stomach or intestines, as well as gout and acute nephritis. Elderly people should thoroughly boil peas before eating to prevent excessive gas formation. It is recommended to add carrots to pea dishes, and also eat them with bread.

Harm of peas

Peas are not recommended for frequent consumption by elderly people and those suffering from gout. This is explained by the fact that, like beans, peas contain large amounts of purines - special substances that contribute to an increase in the level of uric acid, as well as the accumulation of "urates" in the joints - salts of this acid. Dishes made from peas are not recommended for people who have serious problems with bowel function, as well as nursing mothers, since one of the unpleasant features of this product is its ability to provoke flatulence, excessive gas formation and a feeling of discomfort in the abdomen.

The harm of peas for people suffering from gout is associated with increased production of uric acid, which can accumulate not only in joints and tendons, but even in the kidneys and other vital organs. This further aggravates the course of gout. Peas are contraindicated for people who suffer from cholecystitis, thrombophlebitis, urolithiasis and various kidney diseases, in particular, nephritis.

Thus, in addition to the beneficial properties, peas have some side effects. A significant disadvantage of this product is that it can cause bloating. To avoid this unpleasant symptom, experts recommend adding dill to dishes with peas. Thoroughly rinsing peas in water will also help minimize the harm of peas. To avoid problems with the gastrointestinal tract, it is not recommended to drink cold water after eating pea dishes.