Green peas
Green peas (Latin Pisum). Genus of herbaceous legumes.
Description.
Fruit of peas, like all legumes, — Bob. Pea Pods with more direct, less often — curved, almost cylindrical, ranging in length from 3 to 15 cm, with white or pale-green sashes. Each pod from 3 to 10 relatively large seeds.
Properties.
Both fresh and frozen green peas high content of proteins. For example, in the green peas were not lower than in beef. Green peas rightly called the pantry protein. Green peas tasty and sweet thanks to their content of glucose and fructose. A large content of carbohydrates in green peas provides its relatively high calorie content. In the green peas contain various vitamins (C, B1, B2, PP, carotene) and minerals (potassium, phosphorus, iron, magnesium, calcium).
These properties of green peas, along with its taste qualities ensured him a lasting place in a balanced diet of people of any age, he applied and clinical nutrition.
Green pea is rich in protein (26-27%), containing a large quantity of essential amino acids (tyrosine, cystine, metio-ning, lysine, tryptophan, etc., which in chemical composition and physiological properties are most similar to proteins of animal origin), activity against — voskleroticheskie substances — choline and inositol, and starch, fat, vitamin B, C, PP, provitamin A, mineral salts (potassium, phosphorus, manganese, etc.), fiber and trace elements.
Green peas are used as raw, and frozen by storing frozen green peas taste and beneficial properties of fresh green peas.
Green peas is highly valued in medical-diet diet.
Description.
Fruit of peas, like all legumes, — Bob. Pea Pods with more direct, less often — curved, almost cylindrical, ranging in length from 3 to 15 cm, with white or pale-green sashes. Each pod from 3 to 10 relatively large seeds.
Properties.
Both fresh and frozen green peas high content of proteins. For example, in the green peas were not lower than in beef. Green peas rightly called the pantry protein. Green peas tasty and sweet thanks to their content of glucose and fructose. A large content of carbohydrates in green peas provides its relatively high calorie content. In the green peas contain various vitamins (C, B1, B2, PP, carotene) and minerals (potassium, phosphorus, iron, magnesium, calcium).
These properties of green peas, along with its taste qualities ensured him a lasting place in a balanced diet of people of any age, he applied and clinical nutrition.
Green pea is rich in protein (26-27%), containing a large quantity of essential amino acids (tyrosine, cystine, metio-ning, lysine, tryptophan, etc., which in chemical composition and physiological properties are most similar to proteins of animal origin), activity against — voskleroticheskie substances — choline and inositol, and starch, fat, vitamin B, C, PP, provitamin A, mineral salts (potassium, phosphorus, manganese, etc.), fiber and trace elements.
Green peas are used as raw, and frozen by storing frozen green peas taste and beneficial properties of fresh green peas.
Green peas is highly valued in medical-diet diet.
