peas

   peas

Peas resemble their fellow beans in many of their characteristics. Both of them - we mentioned earlier - are rich in protein in relation to other vegetables. The following comparative table informs us of the differences between beans and peas:

Pea                                     beans                                article

75                                       65,3                                  water

6,5                                       7,5                                    protein

0,4                                      0,9                                     fatty substances

17                                       23,2                                   carbohydrates

0,2                                     1,4                                         fibers

0,9                                     1,7                                         grey matter

8                                       110                                       calorific value

                                                                                                                                 

 

That is, beans are richer in materials generating thermal energy, and peas are less than they contain iron and vitamins A and C.

And fresh peas contain, in every hundred grams, 25 milligrams of vitamin C, 0.30 milligrams of vitamin B1, 0.25 milligrams of vitamin B2, two milligrams of vitamin B, and 0.18 milligrams of vitamin B 6 ".

 In the case of canning, this percentage decreases clearly, although the modern method of canning is keen to preserve some of the benefits of the materials it preserves, and this case has its reasons. This water contains most of the vitamins and salts that have dissolved in it. In addition, the canning is done for grains that have not yet fully ripened. Because if it was left for a longer period of time, it would dry up and become like chickpeas, and nature in this way has a clear and explicit law. Each violation of the conditions of nature makes it not responsible for the harmful consequences resulting from it, and therefore the peas cut before their ripeness were difficult to digest, and cause difficulties in the digestive system and kidneys in particular.

Green peas contain protein and sugar with relative poverty in water, and this explains for us another reason why it is difficult to digest it, because a mixture of protein and sugar forces the body to make an extra effort to digest it, because protein is digested in the stomach, while sugar requires a longer range of digestion, and in This "contradiction" between the conditions of digestion of the two elements lies in the causes of the many disturbances that we observe in those with weak digestive systems, including gases, uprisings and putrefaction.

It must be noted that the pea's containment of "purines" makes it harmful for people with gout, due to the help of that substance in the form of uric acid.

 With the exception of the warnings, we can eat pea as a source of protein. Provided that we are assured that it is close to full maturity.