TO Canadian scientists discovered property yellow peas,the effect of which is comparable to a medicine for people suffering from chronic kidney disease...
To enhance the effect of essential amino acids (from extract of 9-day fertilized chicken egg), V Laminin added important marine amino acids (from deep sea shark cartilage) And vegetable origin (from yellow peas).
Today, we offer a selection about beneficial properties yellow peas.
Peas were valued back in the Stone Age, in Ancient China it was a symbol of wealth and fertility; in France in the Middle Ages, peas were served on the table of kings.
Unfortunately, in the “sausage age” we began to forget about sources of vegetable protein, in particular peas. And how many different delicacies our grandmothers prepared from peas: porridge, pies, soups, sauces, thick stews and even noodles!
In terms of protein content, peas are the record holder among plants. Dishes made from it are sure to be eaten in o during fasting to charge the body with the necessary energy. The proteins that make up peas are similar to meat proteins in terms of the content of a number of essential amino acids(tryptophan, cysteine, lysine, methionine, etc.). Moreover, only legumes (including peas) contain essential amino acids in the form in which they are most easily absorbed by the body. Peas contain a lot of vitamins A, B, PP, C, enzymes, fiber, as well as potassium, calcium, phosphorus and iron salts. The nutritional value of peas is twice that of beef, as it also contains carbohydrates.
Canadian scientists have discovered that the yellow variety of peas has a property whose effect is comparable to a medicine for people suffering from chronic kidney dysfunction. It is known that kidney diseases are accompanied by arterial hypertension, and this becomes an increased risk factor cardiovascular problems and mortality from heart attacks and strokes .
In search of a panacea, Canadian researchers drew attention to the evidence of the beneficial effects of a balanced diet on kidney patients and began conducting a scientific experiment. For this purpose, two groups of rats with chronic kidney disease were used. Yellow peas were added to the daily diet of one of the groups. The purpose of the research was to determine the ability of plant protein to lower blood pressure and prevent kidney disease.
As a result of the experiment, which was carried out over two months, in rats that ate peas, urine production increased to normal levels, and blood pressure decreased by 20%, while in the group of rodents that ate as before, no progress was recorded in the condition of diseased kidneys did not have.
Experts confidently say that yellow pea protein will become the basis for medications that help maintain normal arterial pressure, improving the functioning of the cardiovascular system and preventing kidney disease.
Peas are an annual herbaceous plant with a hollow green stem and clinging tendrils. Pea flowers have a white tint, they are bisexual and self-pollinating. Fetus of this plant presented in the form of a bean, which is often called a pod. The size of the fruit depends on the specific pea variety. Typically, each bean contains about 6–8 seeds arranged in a row.
This high-calorie product contains saturated fatty acids, dietary fiber, carbohydrates, minerals and vitamins. This plant boasts a high content of magnesium, calcium, phosphorus, potassium, sulfur and chlorine. In addition, peas contain trace elements such as zinc, iron, iodine, manganese, copper, chromium, selenium, molybdenum, fluorine, nickel, strontium and others. The significant protein content allows peas to replace food meat products. It is perfectly digested and absorbed by the body.
Peas increase efficiency, improve brain activity, normalize work digestive system. Due to the presence of antioxidants in peas, it helps maintain youth and beauty, and also stimulates complex processes regeneration in organs and tissues. This plant has a large amount of essential amino acids, starch and vegetable fat, as well as beneficial enzymes and fiber.
Uses of peas
This plant is used in medicinal purposes for various diseases. Eating pea flour alleviates diabetes. To do this, before meals you need to eat half a teaspoon. In addition, such flour will help cope with headaches and improve brain nutrition. For heartburn, it is recommended to consume 3 fresh peas to relieve the discomfort. A decoction of the plant's shoots is used as effective remedy with a strong diuretic effect in the treatment of urolithiasis.To prepare the decoction, you will need to boil the shoots in 200 ml of water for 10 minutes, then leave for about half an hour and strain. After cooling, take 2 tablespoons of the product 4 times a day. The course of such treatment should be at least two weeks. This medicinal decoction perfectly crushes large stones, turning them into sand, which is introduced from the body along with urine.
Peas are effective for various skin diseases if used as an external remedy. To do this, you need to apply a paste of peas or pea flour to the affected areas. Regular consumption of such beans significantly improves the functioning of the heart muscle and prevents blood clots. Since peas have a diuretic effect, they are often recommended for weight loss.
Pea flowers
The large flowers of this plant are located in small leaf axils. The length of the flower varies from one to three centimeters. The elegant corolla can be from white to reddish. The flowers are characterized by a double five-membered perianth. They have a pistil and 10 stamens. This plant is self-pollinating, but cross-pollination can be observed in the hot summer.Pea seeds
The fruit of this annual plant is a bean. The beans are cylindrical in shape.The length of the fruits is usually about 8–12 cm. The valves of the beans are pale green. Each bean contains from 3 to 12 fairly large seeds.
Pea varieties
Peas can be divided into two groups of types - shelling and sugar. Small pods of shelled varieties are not eaten. Sugar varieties are very tasty. They are eaten both fresh and canned. The peas themselves different types plants differ in shape. They can be smooth and round, or wrinkled. The most delicious brain varieties are considered the best for preservation.Green peas
Green peas are a herbaceous annual plant that is widely eaten in in various forms. It contains a lot of essential protein, starch, special sugars and fat. As such a plant matures, the protein and starch content increases, and the amount of sugar decreases. By content citric acid green peas are superior even to potatoes. Green unripe beans are rich in various vitamins.White peas
This type of pea is distinguished by white flowers and milky seeds. This annual plant prefers neutral loamy soils with humus and sunny places. Its origins originate in North Africa and Western Asia. White peas are moisture-loving plants, so ample watering for a high yield is key.Black peas
This unusual pea is characterized by a bare stem and long rhizome. The height of the pubescent branched stems does not exceed one and a half meters. The flowers have a dark purple hue. The fruit is represented by an oblong rhombic bean, along the edges of which there are up to 8 relatively small spherical seeds of almost black color. This pea variety blooms at the end of May or June. Often such a plant grows on hills, meadows, forests and crops. It can be found in the European region of Russia.Red peas
Red peas are a low growing plant. This type is a thin stem with small beans. Round and small red-yellow seeds do not exceed 0.5 cm in diameter. Such peas can be found wild in Asia Minor.Yellow peas
This species is an annual plant from the well-known legume family; it has a lodging stem without pubescence. The flowers located in the axils have a pale yellow tint. The beans of this pea variety consist of two small leaves. The shape of the fruit can be either straight or slightly curved. Wrinkled yellow pea seeds have signs of ovality.Peas
Common pea is a polymorphic species, which is divided into several subspecies with many varieties. This plant is grown everywhere as a vegetable, fodder and green manure crop. Seed peas have a tap root system and a weak stem up to 250 cm long. The leaves are supplemented with long branched tendrils. This annual plant has self-pollinating flowers and a characteristic fruit, a bean. Each bean can contain up to 10 incredibly large seeds.Field peas
An annual plant such as field pea is a honey-bearing forage crop. It is highly valued for its early maturity. This unique opportunity allows the plant to be used in intercropping after early spring grain crops or before winter crops. This type of pea is intended for food purposes and is also used as fertilizer. It helps to improve soil health and improve soil structure, increasing their moisture capacity. This traditional feed crop is characterized by its high protein content, digestibility and excellent biological value.Mendel's peas
The famous biologist Gregor Mendel was incredibly fond of growing various plants in his monastery garden. He often carried out interesting experiments with many varieties of peas. He crossed them at his own discretion, depending on the specific characteristics of each variety. Particular advantages of peas are the two alleys of the single seed shape gene. Mendel found that the smooth pea gene would be dominant over the wrinkled one. Mendel did fundamental work on the mechanics of inheritance, greatly facilitating the work of modern scientists.Peas (Pisum)
A plant from the legume family. Pea seeds are set in beans, straight or saber-shaped; one bean contains from 3 to 10 seeds. Peas can be oval or round, smooth or wrinkled.
Story
Peas are an ancient plant. Dishes made from it were known to man many thousands of years before our era. In Ancient Greece, peas were the main food of ordinary people. Centuries later in Europe, peas began to be considered a delicacy, and dishes made from them were served at rich and even royal tables.
In Russia, yellow peas have been known since ancient times, and green pea appeared only in the 18th century. It quickly spread and began to be used as an independent dish and as a side dish. Residents of the Yaroslavl region in the pre-revolutionary era dried sugar peas and sent them for sale abroad.
Russia is still one of the leaders in the production of high-quality peas. Along with it, dried peas are exported from France, the USA, Ukraine, Germany, Australia, the UK and Canada. It is grown in Belgium, Morocco, Hungary and Spain.
Application
Shelling pea varieties are very hard and are only suitable for soups and porridges: they hardly boil soft even after prolonged cooking and give the dish a thick consistency and appetizing aroma.
The so-called sugar pea variety, on the contrary, is soft and juicy. It can be consumed fresh directly from the pods. Europeans call the unripe fruits of this variety “mange tout” (from the French mange tout - literally “whole is edible”); In Russia, such peas are called “shovels.” When raw, its fruits, colloquially called “pods,” can be dipped in sauce for a brighter flavor. Asian cooks use this type of “pod” pea as a side dish for fish or add it to various vegetable dishes.
Unripe green peas come from brain varieties. In this species, the peas dry out and wrinkle and look like small brain hemispheres. It is suitable for canning and freezing.
Ripe peas are firm and yellow in color. The grain is either whole or broken in half. Asian chefs prepare this type of peas with spices, resulting in a hearty and warming dish - dal. IN English cuisine There is a recipe for pea pudding.
Kissel and cheese made from ripe peas can now be considered exotic dishes, but in Ancient Rus' these dishes were everyday meals. In Russian cuisine, gruel from pea grains is added to. Pancakes are stuffed with peas.
To cook firm yellow peas, they should be soaked in water for almost the entire daylight hours, that is, for at least 10 hours. Split peas are cooked for 30 minutes, whole ones - longer: up to one and a half hours. Peas should be salted at the end of cooking, otherwise they will become tough.
Beneficial features
Peas are rich in potassium and phosphorus, magnesium and calcium. In terms of protein content, peas can be compared to meat. Peas are very healthy due to their high content of vitamins A, B and C. In addition, peas are an energy drink: they contain a large amount of carbohydrates.
How long to cook peas
Before cooking, whole peas must first be soaked in water for several hours. Before cooking, drain the water and pour fresh cold water over the peas. Cook for 1-1.5 hours. You don't need to soak the split peas, but cook them right away. Crushed peas cook a little faster - from 45 minutes to 1 hour.
Calorie content and the nutritional value peas
Calorie content of fresh green peas is 55 kcal, peas (grain) - 298 kcal.
Nutritional value of fresh green peas: proteins - 5 g, fats - 0.2 g, carbohydrates - 8.3 g.
Nutritional value of peas (grain): proteins - 20.5 g, fats - 2 g, carbohydrates - 49.5 g.
Green and yellow peas have found active use in modern cooking. What difference is there between them? Which option is it advisable to choose when thinking about the maximum nutritional benefits?
Green and yellow peas: general description
Yellow and green peas are good sources of fiber as they are both legumes. One glass contains up to sixteen grams of fiber (exceeding 60% of the daily value), with 11 grams being insoluble and 5 grams being soluble. Based on this indicator, it can be noted: peas are recommended for people who suffer from diabetes, hypertension, heart disease and digestive tract.
The composition contains a large amount of tryptophan (the substance allows you to maintain a good mood) and folic acid, vitamin B1. It is important to note: a glass of peas contains about 30% of folic acid from the daily value, about 25% of vitamin B1. In addition, the composition seduces with an increased amount of molybdenum and magnesium (up to 40% of the daily value in a glass).
Protein is present in sufficient quantities, but it cannot make up the complete set of essential amino acids. For this reason, grain crops are recommended as a supplement; they can be added to soup, a main course, and even served separately in the form of dry crackers or whole grain bread.
Peas are inferior in calorie content compared to other legumes. Moreover, the nutritional value is also not decent. This is due to the lower content of vitamins and microelements.
Despite the general properties, you need to carefully study the position of green and yellow varieties in modern cooking.
What you need to know about green peas?
The green variety includes pyridoxine, which is required for the breakdown and synthesis of amino acids. A deficiency of the component leads to dermatitis and seizures.
The composition contains a large amount of selenium, which is why peas are an anti-carcinogenic agent. There is an opportunity to protect the human body from the influx of radioactive metals. 
Useful properties allowed the product to find a worthy place in folk medicine.
- A decoction of green peas is recommended as an effective diuretic that helps dissolve kidney stones.
- Pea flour can be used as a poultice. The main task is to soften boils and carbuncles.
- There is an opportunity to reduce the risk of heart attack, hypertension, and cancer.
- Eating green peas can slow down the aging of the body and improve immunity.
The place in cooking also turns out to be truly worthy. Green peas are usually consumed fresh or canned. The product is added to soups, meat and fish dishes, a variety of cereals, casseroles, salads.
Is the yellow pea variety worth considering?
Nutritionists and experienced doctors constantly talk about the benefits of coarse dietary fiber and plant proteins. Both substances are present in yellow peas. Canadian scientists have proven that yellow peas are truly beneficial for people with chronic kidney disease. To date, it has been proven that the product helps normalize blood pressure and improve kidney condition.
Among other useful characteristics is a composition that includes fiber, enzymes, potassium salts, calcium, iron, phosphorus, vitamins A, B, C, PP. 
Not surprisingly, yellow peas also deserve special attention from people.
How to choose good fresh peas?
- The peas must have a solid structure, the same size and uniform color.
- A smooth surface is required.
- The surface should be free of stains and other damage.
- The pea mixture must be clean, so foreign particles are not allowed.
- Signs of the presence of moisture are undesirable.
- There should be no condensation in the packaging.
- Plaque and dirt on peas are undesirable.
How to choose good dried peas?
- The presence of moisture is not allowed.
- The peas should be free-flowing.
- The same color is required.
- The optimal size is from 3 to 4 millimeters in diameter.
- The composition may contain released starch.
- No more than 1% dark peas are allowed in the mixture.
It should be noted that green peas must be bright green, since yellowing indicates old age of the product or improper storage.
When should you not buy peas?
Certain parameters symbolize the inability to purchase tasty, healthy peas.
- Large peas symbolize that peas belong to fodder crops.
- Pest damage, the presence of dark spots, signs of deterioration are the main indicators for refusing a possible purchase.
- The sprouted product cannot be purchased or used for cooking. Sprouted pea sprouts contain substances that can lead to dysfunction of the gastrointestinal tract and poisoning.
- Refusal to purchase may be due to dust and small foreign particles.
When choosing green or yellow peas, you need to carefully read the information on the packaging, visually inspect the product, and then make a purchasing decision.
But the amazing times when green peas were in short supply ended long ago. Peas are available, now also in frozen form, and people's love does not diminish. We add bright, cheerful peas to salads, vegetable soups, stews, or simply use them as a side dish for meat dishes.
New “heroes” have also appeared - chickpeas, for example. Dry peas, from which porridge is cooked and delicious soups with ham ribs, enjoys slightly less success. But we also know about it that it is healthy and simply must be present in the diet. Thus, the sugar content in it is lower, and there is more protein and starch than in green peas. Peas are an extremely interesting product, of any variety and type. Therefore, I propose to deal with it properly.
What are peas
Peas are an annual herbaceous plant belonging to the legume family. Its fruits are pods with spherical seeds - peas. True, many experts consider green peas to be a vegetable, not a bean. Depending on the structure of the bean valves, shelling and sugar pea varieties are distinguished.
The shells of peeling varieties are very hard and inedible. These peas are collected, dried, peeled and polished. Sugar snap peas are often sweeter. Its soft pods can be eaten whole. There are also medium or, in other words, “semi-sugar” varieties of peas, the leaves of which in an unripe state are soft and edible, but as they ripen they become unsuitable for consumption.
Dried peas are used to produce cereals: whole polished shelled peas and polished split peas of yellow or green color. Pea chaff is not used for cooking, but flour from this product has found its place in many delicious and unusual dishes different countries.
The benefits of peas. Beneficial and preventive properties
Pea cereal is an easily digestible product. It normalizes metabolic processes in the body, has a strengthening effect on the walls of blood vessels, reduces the risk of cancer, heart attack, hypertension, and stops aging of the skin and the entire body. In addition, thanks to the carbohydrates in its composition, peas are an excellent supplier of energy.
Calorie content of peas. 100 grams of dry split peas contain 149 kcal; the calorie content of boiled peas is almost half that.
Peas are valued for their vegetable protein content, which is similar to meat protein. It contains a number of essential amino acids. Peas have a high concentration of ascorbic acid. It contains various types of sugar, PP vitamins, B vitamins, as well as starch, carotene, and fiber. Plus, peas are rich in macro- and microelements. Dried peas are an excellent source of molybdenum. It contains enough potassium, calcium, magnesium, phosphorus, manganese and iron.
Composition of peas. 100 g of product contains 8 g of protein, 20 g of carbohydrates, 8 g of fiber
Medicinal properties of peas
Peas and the digestive system
In terms of fiber content, legumes occupy leading positions among food products. Like other legumes, peas are rich in soluble fiber. Soluble fiber forms gel-like substances in the digestive system that bind bile and remove it from the body. One serving (200 grams) of cooked peas provides 65.1% of the daily value of fiber. Its insoluble fibers are necessary for the prevention of constipation and digestive disorders.
Peas against diabetes
The fiber in peas effectively fights diabetes by preventing a rapid rise in blood sugar levels after eating food. Researchers compared two groups of people with type 2 diabetes who ate different amounts of high-fiber foods. One group ate the Standard American Diabetic Diet containing 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. In the group that got more fiber, the researchers noted lower levels of both blood sugar and insulin (a hormone that helps lower blood sugar). And also their level of “bad” cholesterol decreased by almost 7%, the level of triglycerides - by 10.2%.
Peas for Heart Health
It contains virtually no fat, but it contains fiber that reduces cholesterol levels in the blood. The study, which examined diet and the associated risk of death from coronary heart disease, involved more than 16,000 middle-aged men in the United States, Finland, the Netherlands, Italy, the former Yugoslavia, Greece and Japan over 25 years. Background: Higher consumption of dairy products in Northern Europe; higher consumption of meat in the US, higher consumption of vegetables, legumes, fish and wine in Southern Europe, and higher consumption of cereals, soy products, fish in Japan. The study showed that eating legumes can reduce the risk of death from heart disease by 82%!
The potassium in peas reduces the growth and development of atherosclerotic plaques in blood vessels and is also essential for reducing high blood pressure. A serving of boiled peas contains 20.3% of the body's daily potassium requirement.
Peas contain pyridoxine (vitamin B6), which is involved in the breakdown and production of amino acids. A lack of this vitamin can lead to dermatitis and cramps.
Peas as an anticarcinogenic agent
The most controversial issue. The findings require further research. It is believed that magnesium, zinc and selenium, which peas are rich in, actively resist cancer cells. In addition, the product contains phytoestrogens, which reduce the risk of certain diseases, including male prostate cancer and breast cancer in women.
How to select and store
High-quality dry peas are medium-sized, 3-4 mm in diameter. It is distinguished by its bright yellow or green color. Larger peas are a sign of the forage variety. When choosing split peas, give preference to a product packaged in durable packaging that protects it from the negative effects of moisture. Half or whole peas should not be damaged by pests. The presence of debris or a large number of crushed pieces indicates poor quality of the cereal.
Dry peas do not lose unique properties for several months if stored in an airtight container (such as glass jar) in a dry place. You can place a small cloth bag with a small amount of salt at the bottom of the container to prevent the peas from getting soggy.
New varieties and innovative production technologies of pea cereal can reduce its preparation time to 35-40 minutes. It is recommended to keep washed whole or very dry peas in cold water for 2-4 hours. In addition, to reduce the cooking time of the product, you can top it up several times. cold water in boiling water with peas.
Peas are one of the main ingredients vegetable soups. It can be used as a side dish, as a filling for pies, or as a snack. It is used to make noodles and pancakes. There are many new recipes and classic dishes different countries using pea cereals and flour.
See also:
Contraindications
Dried peas contain natural substances called purines. In some people, the kidneys are unable to remove the breakdown product of purines, uric acid, which leads to an increase in its levels in the body. With prolonged and excessive accumulation of uric acid, a disease such as gout occurs and kidney stones form. For this reason, such people should limit or eliminate their intake of foods containing purines. However, recent research shows that purines in meat and fish increase the risk of gout, while purines in plant foods have little or no effect.
From the history of peas
Modern varieties of this plant are believed to be descended from peas, which were native to Central Asia and Europe. This product has been consumed since prehistoric times - its fossilized remains were found by archaeologists during excavations in Switzerland. Peas are mentioned in the Bible and were highly valued by ancient civilizations. And if in Ancient Greece peas were, as a rule, eaten by ordinary people, then several centuries later in Europe they acquired the status of a delicacy and took pride of place in the royal menu.
Peas were brought to Russia in ancient times. In the 6th century, more delicate varieties of these beans appeared, and people began to consume them fresh. Peas came to the United States shortly after colonists settled in this country. The plant was grown for household use. Mass cultivation of peas as a field crop began only in the 18th century.
In the 19th century, during the early development of genetics, peas played a very important role. The basic laws of inheritance of traits were discovered by Gregor Mendel as a result of research carried out on this plant.
Today, the largest commercial producers of dried peas are Russia, France, China and Denmark.
