Peas: Benefits, Uses, and Contraindications

The origin of peas is very ancient, and can be traced back to the North East India, but now this extraordinary legume is grown in all countries that have a temperate climate season. Also due to the enormous demand for a product widely used in cooking, with obvious benefits for our body. Peas are rich in vitamins, minerals and fibers, and are good for the cardiovascular system and the skin, while helping to keep blood sugar levels low.

 In particular, one hundred grams of peas provide, among other things:

• 14,40 grams of carbohydrates
• 5,42 grams of protein
• 5,1 grams of fiber
• 0,40 grams of lipids
• 40 milligrams of Vitamin C
• 0,13 milligrams of vitamin

Benefits

• They contain essential amino acids which contribute to the muscle building and cellular recovery;
• The fiber, potassium, and phytonutrients found in peas help maintain heart health. Potassium helps balance sodium levels in the body, reducing blood pressure and lowering the risk of heart disease.
• Peas contain several antioxidants, including flavonoids, carotenoids, and vitamin C, which help fight oxidative stress in the body. These antioxidants can protect cells from damage caused by free radicals and reduce the risk of chronic diseases.
  
• Thanks to their fiber and low glycemic index, peas can help regulate blood sugar levels, making them a useful food choice for people with diabetes or for those trying to prevent blood sugar spikes.
• Peas also contain Vitamin A and minerals like manganese, which are important for healthy skin and bones. Vitamin A is particularly useful for maintaining healthy skin and proper vision.

How many peas can you eat per day?

Peas you can eat them in abundance, especially during the season when they are fresh, between spring and early summer. Alternating them with other legumes, such as chickpeas and lentils, you can bring them to the table. even three or four times a week. With portions of around 90 grams if they are fresh and without pods; 40-50 grams if they are canned.

To fully benefit from all the nutritional properties of peas, we recommend eating them fresh or lightly blanched. Fresh peas tend to retain vitamins better than canned ones, especially vitamin C and some B vitamins. They also have a sweeter and more intense flavor than frozen or dried ones. When fresh, the natural sugars in peas are at their sweetest, while during preservation (such as freezing or drying) these sugars can decrease. The texture of fresh peas is more tender and crunchy, while frozen or dried peas, if not cooked properly, can become softer or more stringy. It flies, i Fresh peas do not require preservatives, while dried or frozen peas may contain additives to maintain their freshness or prevent spoilage.

When cooking, even to create dishes that children can eat without too many tantrums, the advice is to favor simpler and more genuine recipes with few ingredients. First of all the creams and the vellutata, in which peas (which can also be used in the dried version, after soaking for a few hours) can be accompanied by potatoes and carrots with the addition of bread croutons, rice or, for a more original variation, chopped almonds. But there is no shortage of alternatives with a more substantial flavour, as first courses enriched with cream or béchamel sauce and hot omelettes also with mushrooms, onions or diced cooked ham.

On the Non Squalare website, you can find many pea recipes. We've selected a few that are simple and quick to prepare.

• Risotto with fava beans, fresh peas, and lettuce. A spring recipe.
• Risi e bisi: a traditional Venetian recipe that doesn't waste pea shells.
• Quinoa soup with courgettes and peas, a delicious and healthy dish
• Cream of Pea Soup: The Ancient and Easy Recipe
• Cuttlefish with peas in less than an hour

The contraindications of peas they are few and far between. In particular: since they contain purines, they are not recommended for hyperuricemic people and those who suffer from gottaPeas contain fiber e oligosaccharides (complex carbohydrates), which, if consumed in large quantities, can cause gastrointestinal problems such as bloating, flatulence, or abdominal cramps. People with irritable bowel syndrome (IBS) or other digestive conditions may need to limit their consumption of peas or other legumes.