Peas - BZHU and other macro- and microelements included in its composition

 Peas - BZHU and other macro- and microelements included in its composition

Green peas are a well-known garden plant from the legume genus. The fruits contained in its green pods, called peas, are used in cooking. The fruits of sugar peas can be eaten fresh, they can also be preserved and frozen. You can learn about how useful green peas are for our body and what their harm is and what their calorie content is, from our article.

What are the benefits of green peas?

Green peas are valued primarily for the vegetable proteins that are part of its fruits, which are contained in them in huge quantities, "good" fats and carbohydrates in a small concentration. This is why this legume has become so attractive to athletes and bodybuilders. Vegetarians are also interested in it, since it is quite possible to replace meat that they do not eat. In this matter, its benefits are obvious, but there is no harm.

In any processed form, peas have a good calorie content. And in terms of its energy value and protein content, it is not inferior to other legumes, such as, for example, green beans and asparagus. It contains a huge amount of useful macro- and microelements, including those valuable for our body, such as:

  • B vitamins;
  • vitamin PP;
  • vitamin E;
  • vitamin H;
  • fluorine;
  • calcium;
  • magnesium;
  • sodium;
  • iodine;
  • aluminum;
  • titanium;
  • oxalic and citric acid.

In any processed form, peas have a good calorie content.

Such a unique composition provided this garden plant with healing properties that Hippocrates noticed and appreciated many centuries ago.

It is noteworthy that, unlike other food products, peas do not lose their valuable qualities after boiling and drying, the ratio of proteins-fats-carbohydrates remains the same. Even after passing through heat treatment, its benefits will remain the same.

Only after conservation will its unique properties be somewhat reduced, as well as its calorie content. Any culinary treatment does not harm the peas.

Eating young green peas, the harvest of which begins at the height of summer, helps to eliminate toxins and toxins from the body. It also helps relieve heartburn by restoring normal stomach acidity. Its content in a sufficient amount of dietary fiber effectively relieves constipation and normalizes the digestive tract.

Video about the benefits of green peas

In addition, young green peas are a well-known diuretic. These properties give him the opportunity to serve as the prevention of urolithiasis. And it is also considered a reliable remedy in getting rid of worms.

Despite the high calorie content and carbohydrates, due to the unique ability to activate fat metabolism in the tissues of our body and the ideal BJU, peas are included in therapeutic diets. It perfectly saturates hunger, perfectly replaces meat and actively removes fats from the body. The benefits of green peas are well known to a nutritionist, and it is not for nothing that they include this product in a variety of diets. Moreover, the harm from its use is minimal.

Benefits of Heat-Treated Peas

As mentioned above, peas do not lose their beneficial properties during heat treatment. This is especially true of its cooking, which preserves all its unique content of trace elements, carbohydrates and calories in it. Since protein is contained in it in huge quantities, this food product can be safely called almost the main source of amino acids that support their reserves in our body. The same applies to dried peas, the benefits of which will be preserved, provided that drying was carried out in accordance with all the rules.

Peas do not lose their beneficial properties during heat treatment

Despite the fact that during conservation it partially loses its beneficial properties, the composition of vitamins and minerals in it remains high, and the calorie content decreases. The fact is that only young fruits are used for conservation, which at the time of harvest were in "milk maturity", they do not contain carbohydrates. It is at this stage that the concentration of vitamins and minerals in them simply goes off scale. Canned peas, like vitamin carrots, are considered a dietary and very useful food for the body. Such processing does not harm him. Its caloric content is very low - only 50 kcal per 100 grams of product. There are practically no carbohydrates in it, and the protein content is still high.

The low calorie content of this legume allows it to be used as part of therapeutic diets and diets aimed at losing weight. After all, its main nutritional value is plant protein that perfectly burns fats and carbohydrates. Therefore, it can be eaten fresh, canned, and boiled. It will be equally useful, will not harm and will not cause extra pounds.

The benefits of a pea diet aimed at weight loss are obvious:

  • weight will decrease only due to fat burning, muscle mass will not decrease in volume;
  • the carbohydrates contained in it give a feeling of satiety, due to which food restrictions will be hardly perceptible;
  • a huge amount of vitamins and minerals contained in this legume culture add healing and health-improving properties to the diet;
  • many dishes can be prepared from this garden plant;
  • the price of dried and canned peas is relatively low.

Young green peas and their sprouts will be especially useful for losing weight.

But young green peas and their sprouts will be especially useful for losing weight. They contain a large amount of vegetable fiber, due to which the digestion process is improved and the rate of metabolic processes taking place in our body increases.

What are the benefits of sprouts and pods?

Sprouts of cereals and legumes are considered very useful for our body, far superior to fresh green onions in this. They contain a huge amount of enzymes that restore the work of all organs and systems of our body. The content of vitamins and minerals in sprouts is several times higher than in peas. For example, the amount of vitamin C is 5 times more, and tocopherol - 3 times. Their calorie content is negligible, there are no carbohydrates.

Sprouts of cereals and legumes are considered very useful for our body.

Sprouts are rich in inulin, the benefit of which is to lower the sugar level in our body, and dietary fiber and plant fiber, which are also contained in them in an increased amount, regulate the digestive tract and remove toxins remarkably.

The green pods of this garden plant are also useful. They are rich in:

  1. Chlorophyll.
  2. Folic acid.
  3. Vitamins of group B, A, E, PP and N.
  4. Magnesium, iron, fluorine, molybdenum, iodine, phosphorus and copper.

Only young, blanched before serving, pods are eaten. All their nutritional properties will be remarkably preserved.

Only young, blanched before serving, pods are eaten

Contraindications to eating

Surprisingly, this legume culture can bring not only benefits to our body, but also harm. And all because it promotes increased gas production in the intestines and causes bloating. Green peas are not recommended for people suffering from:

  • increased acidity of the stomach;
  • inflammatory diseases of the digestive tract;
  • gout.

A plot about the medicinal properties of peas and soybeans

Elderly people should eat it in moderation and caution. Because the purines contained in pea grains can lead to the accumulation of uric acid salts in the joints, which is some harm to them.

In general, green peas are a tasty and healthy food product. It must be included in the diet at least once a week. Used in reasonable quantities, it will be beneficial for our body and effectively replenish its reserves of vitamins. The benefits from it will be clearly visible, and harm is excluded.

The benefits of boiled peas

Peas are one of the most common, healthy and nutritious members of the legume family. Due to its beneficial properties and affordability, it is often referred to as "the meat of the poor."

For cooking, shelling varieties are best suited, which are able to maintain their round shape even when dried. It is sold both as a whole and in halves.

Calories in peas

As a rule, peas are used in cooking as a side dish, for making casseroles and pies. The product goes well with meat and fish, in harmony with them to taste. And green peas can add sophistication to any salad or soup.

According to doctors and nutritionists, an adult should consume from 150 to 180 grams of legumes per day. The same rate can be applied to peas in any other form.

The calorie content of this product depends on the variety and condition of the pea grain. In dry grain, it is higher, and in fresh form, the calorie content is the lowest for this crop. For example, sugar peas, which are loved by both children and adults, when fresh can be attributed to a dietary product.

Pea calorie table

Pea species Calorie content, kcal per 100 grams
fresh 280
canned 55
whole dry 340
crushed 348
boiled crushed 115
pod (sugar) 45

Pea fruit. Pea pod.

Pea fruit - a bean, which in practice is often called a pod. According to the structure, the beans are shelling and sugar. In the shells of the shelling beans there is an inner leathery so-called parchment layer. Sugar beans do not have a parchment layer, and in green form they are eaten whole .

Seeds peas there are three types of shape: rounded, cerebral and transitional.

Round (smooth-grain) beans peas are grown to obtain green peas or until fully ripe to obtain hard grains - cereals. They are quicker, frost-resistant and unpretentious than the brain.

In the brain beans of peas - when dry, the peas are very wrinkled. These peas are slightly sweeter and more aromatic and do not become mealy so quickly, more productive than smooth-grain peas.

These properties can be combined, therefore, the most common semi-sugar or seed sugar peas, which have sweet, cerebral (dry) peas and blade-blades without a hard parchment layer. It can also be used to produce green peas, and can be used as food for the flat pods with the buds of the peas.

Small-seeded varieties are also known peas with tiny (3 - 6 mm) peas.


What determines the calorie content of pea porridge?

On store shelves, you can find several types of peas: whole polished, chopped polished. At the same time, yellow and green grains are distinguished by color.

It is easier to boil the chopped type of cereal. For those who are losing weight, it is better to choose frozen peas, its calorie content after cooking is only 33 kcal / 100 g.

The calorie content of a finished dish does not so much depend on the product itself, but on the additives used in its preparation.

The increase in the nutritional value of pea porridge is due to the inclusion of the following ingredients:

  • butter, vegetable oil
  • onions, carrots, celery, etc.
  • beef, pork, chicken
  • smoked meats
  • mushrooms.

For those who strictly follow the figure, it is advisable not to put anything in the porridge, except for salt and herbs. For a change, sometimes you can add lean meat stews or mushrooms.

Soup recipe with fresh green peas and cabbage

Time for preparing: 50 minutes

Servings: 13

Energy value


  • water - 2 l
  • chicken meat (for broth) - 400 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • potatoes - 250 g
  • bell pepper sweet - 70 g
  • white cabbage - 300 g
  • fresh green peas - 180 g
  • vegetable oil - 2 tablespoons
  • salt - 1/2 tablespoon
  • spices to taste.

Step by step cooking

  1. The first step is to prepare chicken broth. To do this, we cut the meat into portions and, pouring water, send it to cook. We remove the foam that appears during the boiling process. Salt at the end. If the meat contains bones, then after the chicken is cooked, they must be removed.
  2. We make a fry. First, you should process vegetables (onions, carrots and bell peppers) - peel and wash. Saute them in a frying pan, season with ground pepper, add a couple of spoons of broth and simmer until tender.
  3. Shred the cabbage and chop the potatoes. We send to the pan. To do this, you do not have to wait until the chicken is cooked, you can throw vegetables right in the process.
  4. When the potatoes and cabbage thrown into the water are ready, it's time to add the peas. It must first be rinsed in warm water.
  5. After 5 minutes, transfer the contents of the pan to the pan, wait until it boils, and turn off the stove. Unusually delicious cabbage soup is ready!

Peas in cosmetology

The value of peas for the dietary menu largely depends on the plant variety. Shelling varieties, from which soups are cooked after processing and second courses are prepared, have an average calorie content of 290-311 kilocalories.

For cooking, it is best to take split peas (in halves), they boil faster. The peas are soaked in cold water overnight. In the morning, the water is drained, and the peas and all the ingredients are passed through a meat grinder (onions and carrots are pre-fried in oil). The resulting mass is kept for 30 minutes. Then cutlets are formed and baked.

The main advantage of any kind of peas is the high content of vegetable proteins in the grains. Unfortunately, peas do not have the best reputation. Healthy people are encouraged to include a wide variety of legumes in addition to peas in their diet.

What pea dishes do you like? Attention! All information on the site is provided for informational purposes only and should not be taken as a direct recommendation.

Below are tables of the chemical composition and diagrams from which you can find out what nutritional value, what vitamins, minerals, and how many calories a given food product contains.

Cooking recommendations for cooked peas may vary depending on the bean and lentil sibling variety and how they are pretreated. Boiled peas practically do not lose their beneficial properties.

Contraindications for use

Watercress can also be harmful. In some countries, seeds are boiled with milk to cause a woman to have an abortion or to stop milk production for a nursing mother. The plant can become an abortifacient if consumed in excess.

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The harm of using cress is that it contains a certain amount of goitrogens, which prevent the absorption of iodine in the thyroid gland. Therefore, excessive absorption of the leaves will necessarily lead to the accumulation of goitrogens in the body and cause hypothyroidism. The harm of cress is also manifested in the fact that it can cause digestive problems in a nursing mother if consumed excessively.

Watercress is both good and bad, but medicinal properties still prevail.

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