benefits of peas

Both canned and frozen peas may contain relatively high levels of sodium. Unless labeled as low sodium or reduced sodium or containing 50% less sodium or something similar, you can expect to find 650800 milligrams of sodium in one cup of canned green peas. Some of this sodium can be removed by thorough rinsing, and we definitely encourage you to do so. Reduced sodium canned peas will often bring the sodium content down to 250300 milligrams of sodium. Even in this case, you can lower the sodium even further by thoroughly rinsing the peas. In the case of frozen green peas, its not uncommon to find 300 milligrams of sodium in one cup of frozen green peas

Before you remove the peas from the pod, rinse them briefly under running water. To easily shell them, snap off the top and bottom of the pod and then gently pull off the thread that lines the seam of most peapods. For those that do not have threads, carefully cut through the seam, making sure not to cut into the peas. Gently open the pods to remove the seeds, which do not need to be washed since they have been encased in the pod.

Of all of the cooking methods we tried when cooking green peas, our favorite is Healthy Saut

Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The livers ability to process other toxins, the cells ability to produce energy, and the nerves ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Groups 2014 report Shoppers Guide to Pesticides, conventionally grown imported snap peas are among the top 12 fruits and vegetables on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticideassociated health risks may want to avoid consumption of imported snap peas unless they are grown organically.

Green peas contain naturallyoccurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purinerelated problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called gout and the formation of kidney stones from uric acid are two examples of uric acidrelated problems that can be related to excessive intake of purinecontaining foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purinecontaining foods such as green peas.

While not always recognized as a food unique in phytonutrients, green peas are actually an outstanding phytonutrient source. Flavanols (including catechin and epicatechin), phenolic acids (including caffeic and ferulic acid), and carotenoids (including alpha and betacarotene) are among the phytonutrients provided by green peas. Even more unique to this food are its saponins, pisumsaponins I and II and pisomosides A and B. The polyphenol coumestrol is also provided in substantial amounts by this phytonutrientrich food.

An indepth nutritional profile forGreen peasis also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Peas are low fat but high everything else. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients. Fresh, tender peas are relatively low in calories on comparison with beans, and cowpeas. 100 g of green peas provide only 81 calories, and no cholesterol. Nonetheless, the legumes are a good source of proteins, and soluble as well as insoluble fiber.

Peas contain high amounts of a healthprotective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer. A cup of peas has at least 10. Fresh pea pods are an excellent source of folic acid. 100 g provides 65

These come from peas strong antiinflammatory properties. Excess inflammation has also been linked to, heart disease, cancer, and aging in general. These properties include: Pisumsaponins I and II and pisomosides A and B are antiinflammatory phytonutrients found almost exclusively in peas. vitamin C and vitamin E, and a good amount of the antioxidant mineral zinc. omega3 fat in the form of alphalinolenic acid (ALA).