Calories of peas and its nutritional value

Pea is a herbaceous plant that is part of the legume family.It is grown as a food or feed crop and is a pod containing pea seeds.

There are two main types for growing - sugar and shelling. The first entirely used in food with the shell. And the second is grown only for green peas, which is well suited for canning. Both sugar and shelling beans contain a lot of healthy protein, which is easier and faster to digest than meat, so it is very common in products of vegetarian cuisine. Peas are often cooked as a side dish, but also added to pastries, salads, first and second courses.

Peas are eaten fresh or boiled, and for longer preservation they are dried, frozen or preserved. Young beans from the garden, while they are still raw, have 74 kcal per 100 g, it can be added to salads or used separately. In the dry state, whether they are whole peas, split or in the form of cereals, they have 298 kcal per 100 g, and those cooked in water contain 60 kcal. Yellow boiled peas make delicious cereals, mashed potatoes or soups. Calorie value of frozen peas - 72 kcal, and canned - 50. ъ

The chemical composition of peas is quite diverse. It is rich in easily digestible protein with a high-quality set of amino acids, essential carbohydrates (sugars), fiber, vitamins, macro and microelements. Fiber does not provide the body with energy, but reduces the stay of food in the stomach and helps cleanse the intestines. Amino acids complexly improve the functioning of the body, carbohydrates are the main source of energy. And vitamins affect the well-being of a person by controlling carbohydrate metabolism, as well as fat and amino acid. In addition, they affect the oxidation processes in tissues.

Fresh or frozen peas contain: 5.2 g of protein, 0.15 g of fat, 13.6 g of carbohydrates. In canned form - 3.6 g of protein, 0.13 g of fat, 9.9 g of carbohydrates. In dried and peeled form: 20 g of protein, 2 g of fat, 53 g of carbohydrates. Boiled - 5.9 g of protein, no fat, 9 g of carbohydrates.

There are a lot of recipes in the composition with peas, there are more satisfying and, on the contrary, lighter ones. Any gourmet and person who is monitoring their health can choose for themselves the very dish that will suit him. But when cooking, it should be noted that dishes with peas have different calorie content, and this is very important for losing weight.

Calorie dishes per 100 grams:

• soup - about 66 kilocalories, but if you add meatballs or various smoked meats to it, then the caloric content will increase to 104;
• solyanka "City", in which several options of meat are added, 90 kilocalories;
• sausage, which also includes beets, garlic, coriander, has 267 calories;
• porridge with chicken has a caloric content of 93 kilocalories;
• pea puree with champignons - 140 kilocalories;
• Vinaigrette with green peas - 72 kilocalories;
• Pea cutlets - 650 kilocalories.

For those who seek to reduce weight, there is a pea diet, which provides for replacing one meal with a dish of this product (soup, mashed potatoes, or porridge). Of course, you should choose those recipes that suggest the minimum number of calories in the finished version. However, this does not mean that you can allow yourself more for other foods. Pea porridge quickly fill up, and it is digested longer, so the body receives nutrients and is in a state of satiety for a long time. And also peas go well with fresh vegetables, which allows to diversify the menu and make the dishes healthier and tastier.

An important feature of this bean product is that when dieting it helps the body to get rid of excess fluid, thereby preventing edema. Increased metabolism - another merit of peas, thanks to which it helps to speed up the burning of fat.

But it should be noted that the bean diet is contraindicated in people who are prone to diseases of the gastrointestinal tract, thrombophlebitis, diabetes, gout, kidney disease. And those who want to try a pea-based diet should know that it does not lose its properties in any form - canned or dry. But for better absorption, it is necessary to soak the beans before cooking for 12-24 hours. This will neutralize phytic acid, which by its nature significantly reduces the benefit of the finished product.

If you follow these recommendations, you can safely include in the new food system dishes cooked on the basis of peas.

You will learn more about peas in the following video.