NUTRITIONAL CONTENT AND HEALTH BENEFITS OF PEAS
Peas are packed with 8 vitamins, 7 minerals , protein and fiber. They are an excellent source of Vitamin K, which activates the osteocalcin in our bodies, thus anchoring the calcium we digest to our bones. They are also a good source of folic acid and Vitamin B6, important for combating osteoporosis and atherosclerosis by reducing the buildup of homocysteine molecules.
Peas are a good source of other B Vitamins as well, such as thiamin (vitamin B1), riboflavin (vitamin B2), and niacin (vitamin B3). These help regulate lipid, carbohydrate and protein levels.
Peas contain a fair amount of Vitamin C, which is our body’s main antioxidant protection against viruses and diseases, and perhaps even some cancers.
The smoother the skin of the pod, the more starch it has.
HOW TO PREPARE PEAS
Garden peas may be harvested and removed from the pod, then boiled or dried. Snap peas can be eaten in the pod after boiling. Snow peas are eaten in their entirety, pod and seed, by either stir frying them, or steaming them. Some, if picked slightly immature, are tender enough to be eaten raw in salads.
To store peas, refrigerate them as soon as possible after picking to prevent their sugars from turning into starch. Unwashed, unhulled peas can store in the fridge for several days. To freeze, blanch the pods first, then let cool.
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Credits: Gardening Channel