Immature green peas in food immediately after the collection began to be used in the XVII and XVIII century, and this culture was available to the poor as well as to the rich. Both then and today a variety of dishes are prepared from it, but a very popular product is the canned product, which makes it possible to enjoy juicy young fruits all year round. The benefits and harm of green peas will be discussed in this article.
What is useful for green peas?
Seeds of bivalve bean have a rich chemical composition. They contain fats, carbohydrates, proteins, vitamins - A, C, B group, minerals - iron, magnesium, potassium, calcium , phosphorus, zinc, etc. This is one of the few cultures, the protein of which is very well absorbed by the body.
The benefits of green peas are:
- good diuretic properties, which gives grounds for using it in the treatment of kidney diseases, including edema and stone deposits;
- reducing the risk of heart disease and blood vessels - heart attacks, strokes, hypertension , atherosclerosis;
- excretion of radionuclides from the body. Scientists have found that peas are not able to accumulate nitrates, so you can eat it without fearing for your health;
- slowing down the aging process of the skin, which can be appreciated by the fair sex.
Green peas are shown with a diet. In unprocessed fruits contains only 81 kcal per 100 grams, but given such a low calorie content, the peas well saturates the body. In large quantities, it is harmful to people suffering from gout and gastrointestinal diseases, accompanied by flatulence. Do not get carried away by them and the elderly, as well as patients with urine acid diathesis. In general, the product is very useful, especially in the period of vitamin deficiency. In the canned and frozen types, most of its beneficial properties are retained.