Peas boiled: caloric content and nutritional value

Ancient Chinese philosophers called peas "a symbol of fertility, purity and wealth", medieval French chefs served dishes with a valuable food to the royal table. In Russia, before the appearance of potatoes, the main dish was pea porridge, covering the human need for vegetable protein, vitamins and carbohydrates, mineral salts and microelements. The post-peas boiled calorie content was low, but it replaced meat products in the daily menu. Easily assimilated vegetable protein contained a unique composition of amino acids - not in vain peas called "meat for the poor". Delicious boiled peas were a part of various dishes: soups and pies, sauces and soups, porridges and noodles.

Peas boiled: caloric content and nutritional value

By classification, there are three types of plants, such as peas. Its calorific value, as well as useful properties are due to belonging to a certain group.

In peeling peas, the peas themselves have a regular round shape, the flaps become rigid during maturation. For long-term storage, whole peas are dried. Caloric content of such a product is rather high - from 298 to 311 calories per 100 g of dry grains. An analysis of the energy value of peas shows that of the 298 kcal proteins account for 82 kcal, fat - 18 kcal, and carbohydrates - 198 kcal. Table sorts of peas, as a rule, are used for making soups, cereals or purees, garnishes. The polysilic pea boiled calorie content is low in mashed potatoes or in soups, only 60 kcal, while it is rich in protein and is excellent for dietary nutrition.

Unlike the varnished varieties, sugar peas are valued underdeveloped grains with a high moisture content. The beans of such peas are sweet to taste, fleshy, but in the drying process they frown.

Peas of cereal varieties during aging changes its round shape, wrinkles, resembling the cerebral membrane. These varieties are rich in sucrose, sweet to taste, used for canning. For heat treatment, they are unsuitable, although they have the lowest calorie content of all varieties of peas.

Dietary dish: boiled peas, caloric content and benefits

Peas are often called the "king of cereals" for its rich composition: a whole range of B vitamins, vitamins A and C, PP and E. The amount of minerals in the pea is very high: calcium and potassium, phosphorus, magnesium, iron, iodine, selenium, sulfur , Chlorine and others. In an annual plant there are important amino acids, pyridoxine, many enzymes, fiber. Glucose as the ripening pea turns into starch. Pea dishes are good for dietary meals, as well as for those who observe religious fasts.

Studies by Canadian scientists confirmed that pea vegetable protein is well absorbed, is an excellent alternative to meat, positively affects the functioning of the heart and blood vessels, normalizes blood pressure, eliminates puffiness. Peas boiled, the calorie content of which can become a pleasant surprise for those who lose weight, serves as an excellent hearty dish during a period of active weight reduction. Also boiled peas are useful for people suffering from anemia and malfunctioning kidneys, problems with digestive tract (constipation, heartburn, other disorders). What else is valuable peas cooked? Caloric content and useful properties of this "king of legume" can warn against the occurrence of problems with the thyroid gland (goiter), atherosclerosis and obesity. In addition, boiled peas restores metabolism and relieves headache.

What happens to peas during cooking?

Amazing product - peas! When heat treated, it significantly loses its calorie content, but at the same time it retains all the healing properties! So, for example, if boiled crushed peas, you can get 115 kcal per 100 g of finished product, green peas - 160 kcal, in pea soup - 60-66 kcal. But if you add additional ingredients to the cooked peas, what is the caloric value? The same pea soup with onion roast will give in the end 73 kcal, and if you add smoked meat to this dish - 103 kcal. Also, the energy value of pea puree will differ, if it is enriched with various delicacies. In pure form, pea porridge (puree) without additives - 60 kcal, with butter - 103 kcal, and with mushrooms (champignons) - 140 kcal!

How to cook peas properly

Recommendations for the preparation of cooked peas may vary depending on the type of "brother of beans and lentils", as well as the way it is pretreated. Whole grains of peas without soaking are not amenable to digestion, so it is necessary to fill them with a double volume of water and leave overnight (6-12 hours). The higher the temperature in the room where the peas are insisted, the shorter the time interval, since the split and whole peas have the ability to oxidize during prolonged exposure to water. Therefore, in Eastern culture, there are several secrets of cooking whole or chopped peas without soaking.

One of the recipes states that you can add 1 tsp to a five-liter pot. Baking soda (without a "slide"), then the product is easily boiled. In another recipe - pour a small amount of water washed peas and put on fire, when it boils - add ice water. From the temperature difference, the peas burst. It turns out soft peas cooked. Caloric content per 100 grams of this dish is 60 kcal, salt can be added only at the end of cooking. Chopped peas, crushed, soaked unnecessarily, but it is cooked for a long time, about an hour.

For the convenience of cooking, modern producers represent peas crushed, processed by steam. Such a product will be ready in 35-40 minutes. It is often brewed in packets, which brings additional comfort, since the boiled pea mass does not settle to the bottom and does not burn. For the same reason, any sort of pea is cooked on low heat in thick-walled dishes, with frequent stirring.

How to make boiled peas tastier?

If the meat, mushroom or vegetable broth is filled with boiled peas, the calorie content will increase slightly, but the dish will turn out to be more nutritious. Especially fragrant and delicious is obtained peas, cooked in large quantities. The more porridge and cabbage cooked simultaneously, the better the taste of the dishes. Also faster and softer is pea, when cooking it is added butter or vegetable oil (a small amount). A tender taste gives peas milk, if you add it to the water during cooking. Gorgeous puree is obtained from green peas. It does not contain starchy taste, but becomes tender and melting in the mouth. Freshly frozen peas, which can often be found in our supermarkets, do not need to be thawed. It is ready for heat treatment. Young pods descend into boiling, unsalted water, and the salt is added to taste at the very end of cooking, when the peas become soft.

Features of pea diet

The advantages of including boiled peas and different dishes from it in the daily diet of those people who want to lose weight are:

• Good tolerability;
• Absence of hunger;
• Preservation of muscle tissue;
• A variety of additional ingredients;
• Balanced diet;
• Accessibility of legumes;
• Cleansing effect;
• Improvement of metabolism.

And in conclusion ... Peas and cosmetology

Boiled peas in the form of purees can be used as a component of whitening masks for the face, improving its color, rejuvenating the skin, eliminating puffiness and acne.