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PEAS Benefits:
Because they are eaten while they are immature, peas contain proportionately less protein and more Vitamin C than other pulses. One serving of cooked peas (65 grams) provides 209 kilojoules and supplies a quarter of the Vitamin C and half the thiamin required daily. Peas also supply folate, fibre and phosphorus. As soon as the pods are harvested the natural sugar in peas begins to be converted into starch. As freezing usually takes place quickly after the pods have been picked, chemical changes are minimal, whereas fresh peas may take several days to reach the shops, by which time more of the sugar has turned into starch. This is why many people prefer frozen peas to fresh ones, finding them more tender. However, because they are blanched before they are frozen, peas lose some of their Vitamin C and thiamin content. Further Vitamins are lost when peas are boiled before eating. Tinned peas also lose much of their Vitamin C content during the canning process and may contain added salt and sugar. There are now several types of pea available. The traditional green pea has a pod that is not very palatable, but varieties such as the sugar snap or Mangetout should be eaten ‘Whole’. |