1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to Peas

Peas can be used for stir-frying vegetables, and when the fruit is mature, it can be ground into pea flour for consumption. Because peas and beans are round and green, they are very beautiful and are often used as side dishes to increase the color of dishes and promote appetite.

nutritional value

The young leaves of pea pods and bean sprouts are rich in vitamin C and enzymes that can decompose nitrosamines in the body, which can decompose nitrosamines and have anti-cancer and anti-cancer effects. Peas are different from ordinary vegetables. They contain substances such as tetradecanoic acid, gibberellin and phytohemagglutinin, which have antibacterial and anti-inflammatory functions and enhance metabolism. Snow peas and bean sprouts are rich in dietary fiber, which can prevent constipation and have a bowel cleansing effect.

Edible effect

1. Beauty: Peas are rich in provitamin A, which can be converted into vitamin A in the body, which has the effect of moisturizing the skin.

2. Enhance the immune function of the body: peas are rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery ability.

3. Cancer prevention and cancer treatment: Pea flowers and pea pods are rich in carotene, which can prevent the synthesis of human carcinogens after eating, thereby reducing the formation of cancer cells and reducing the incidence of human cancer.

4. Tongli large intestine: peas are rich in crude fiber, which can promote the peristalsis of the large intestine, keep the stool unobstructed, and play a role in cleaning the large intestine.

For people

suitable for majority of the people.

Taboo crowd

Patients with acute enteritis, bacillary dysentery and active ulcer should not eat it.

Buying skills

Peas for pods:

1. High-quality pod peas are tender green, and the bean pods are flatter.

2. The bean tendons (the tendons on both sides of the pod) of peas used for fresh and tender pods are thin, protruding, and exposed to the outside;

3. The fresh and tender pods feel tender and oily to the touch with peas. The tips of the pods are tender when gently pinched with your fingers and are easy to break.

Grained peas:

1. For unpeeled hard pod peas, choose full, emerald green pods; yellowish color is old, too green and flat are immature.

2. The slightly oblate shape of the pod indicates the optimum maturity of the product, the round shape of the pod indicates that it is too old, and the concave tendon (top line) also indicates that it is too old.

3, choose clean, no corruption, no odor.

4. When picking peeled peas, there is a clicking sound and a crisp sound when you hold a handful. Such peas are relatively fresh.

5. Randomly select a few peas and gently pinch the peas. If they are all tender and juicy, it means that the batch of peas is relatively fresh.

6. Pinch the hardness of the peas. The texture of the old peas is harder than that of the fresh peas. When you crush the peas with your hands, the two pieces of bean flesh of the fresh peas will not be obviously separated, while the two pieces of the bean flesh of the old peas will naturally separate.

Nutrition Facts List for Peas

[Nutrition content per 100g]

basic nutrition

Energy 81 kcal

Protein 5.42 g

Fat 0.4 g

Carbohydrates 14.45 g

Crude Fiber 5.7 g

lipids

Monounsaturated Fatty Acids 0.035 g

Polyunsaturated Fatty Acids 0.187 g

Polyunsaturated fatty acids as a percentage of total fatty acids 63.8 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene 470 mcg

Lutein 2477 mcg

Lycopene mcg

minerals

Calcium 25 mg

Magnesium 33 mg

Sodium 5 mg

Potassium 244 mg

Phosphorus 108 mg

Sulfur 26.2025 mg

Chlorine 7.71 mg

Iron 1.47 mg

Iodine mcg

Zinc 1.24 mg

Selenium 1.8 mcg

Copper 0.176 mg

Manganese 0.41 mg

Fluorine micrograms

vitamins

Vitamin A 229.5 mcg

Vitamin C 40 mg

Vitamin D mcg

Vitamin E 0.13 mg

Vitamin K 24.8 mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.266 mg

Vitamin B2 (riboflavin) 0.132 mg

Vitamin B3 (niacin) 2.09 mg

Vitamin B4 (choline) 28.4 mg

Vitamin B5 (pantothenic acid) 0.104 mg

Vitamin B6 0.169 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 65 mcg

Vitamin B12 mcg

Vitamin B14 (Betaine) 0.2 mg

amino acid

Leucine 323 mg

Methionine 82 mg

Threonine 203 mg

Lysine 317 mg

Tryptophan 37 mg

Valine 235 mg

Histidine 107 mg

Isoleucine 195 mg

Phenylalanine 200 mg