What is in fresh peas. vitamins in the product. Proper functioning of the stomach

Sweet, tasty vitamin green pea is one of the ancient cultivated vegetables grown for their juicy nutritious green seeds. The product probably originated in the Himalayan plain in northwestern India. Today, this versatile legume is one of the main commercial crops, so what vitamins in green peas is important for many. The vegetable is grown in temperate and subtropical regions.

belongs to the family legumes, into genus: Pisum. Scientific name: Common pea (Pisum sativum). Some of the common names include English, sweet, garden.

The pea is a fast growing, annual herbaceous vine that requires a trellis to support its growth. The vegetable grows in sandy, well-drained soils, supplemented with sufficient moisture and in cool weather conditions. Short stemmed, green pods appear in spring and early summer. Each pod is about 6-10 cm long, straight or slightly curved, filled on one side with 2-10 light green, smooth, edible seeds.

In general, the pods are harvested at maturity when the seeds are green, soft, sweet and edible. If the pods are allowed to mature further, the seeds become less sweet, bitter and light green or yellow.

Pea tendrils are also edible. They are thin and delicate. The tendrils have a taste akin to a fruit. Tendrils and leaf shoots are among the auspicious elements in salads and are cooked in food in many countries of East and Southeast Asia.

Peas or garden sugar peas, various kinds, unripe green pods including the outer rind can be eaten as a vegetable.

Vitamins for health

• Green peas appear to be one of the most nutritious legume vegetables rich in health benefits of phyto-nutrients, minerals, vitamins and antioxidants.
• The fresh, tender product is relatively low in calories compared to beans. 100 grams of green peas provide only 81 calories and no cholesterol. However, vegetables are good source protein, vitamins, soluble and insoluble fiber.
• Fresh pea pods are excellent sources folic acids. 100g provides 65mcg or 16% of the recommended daily folate levels. Folate is one of the B-complex vitamins required for DNA synthesis within cells. Studies show that folic acid prevents many diseases.
• Fresh green peas have a lot ascorbic acid(). 100g fresh pods have 40mg, or 67% of daily requirement vitamin C. Vitamin C is a powerful natural water-soluble antioxidant. Vegetables rich in this vitamin help a person develop resistance against infectious agents and cleanse harmful, inflammatory free radicals in the body.
• Vegetables contain phytosterols, especially β sitosterol. Research shows that vegetables like legumes, fruits and grains rich in plant sterols help lower cholesterol inside the human body.
• Garden also has vitamin K. 100 g fresh seeds contain about 24.8 micrograms or about 21% of the daily requirement of vitamin K-1 (phylloquinone). Vitamin K has been found to have a potential role in the formation bone mass and mineralization through promoting activity within bone cells. Vitamin K is positive in the treatment of Alzheimer's patients by limiting neuronal damage within the brain.
• Fresh green peas also carry enough antioxidant flavonoids like carotenes, lutein as well (providing 765 IU or 25.5% per 100 g). Vitamin A is an essential nutrient needed to maintain healthy skin and for vision. In addition, consumption of natural vegetables rich in flavonoids helps protect against lung and oral cancer.
• In addition to folate, the vegetable is also good for many other essentials, such as pantothenic acid, a nicotinic acid, thiamine and pyridoxine. In addition, they are a rich source of many minerals such as calcium, iron, copper, zinc, and manganese.

What vitamins are in green peas, because this is a winter crop? The culture is sold from December to April in the markets. Dry, mature seeds and pea flour are sold all year round.

Green peas are in at its best shortly after harvest, because most of sugar content is converted to starch. If necessary, they are placed in a vegetable container in a home refrigerator with high relative humidity, where they keep fresh for 2-3 days. Frozen seeds, however, can be stored for several months.

Peas are so common and popular in Russia and Ukraine that we often consider our countries to be their homeland. Actually it is not. Of course, peas have been known in our countries for a long time, but they came to us from the east. At the very beginning, wild pea crops were grown in the Mediterranean, and only then, as a "home" crop, they began to grow it in India, Tibet and China. And there he became a symbol of prosperity and fertility.

Archaeologists have found peas even in ancient Egypt and during the excavations of Troy. During excavations in Switzerland, petrified peas were found, which indicates that peas were known in Europe in the Stone and Bronze Ages.

In the 19th century in the ration of soldiers german army included pea dishes (pea sausage). In Spain and France, pea dishes were very fond of and were served to both kings and commoners.

Peas belong to herbaceous plants the legume family. Due to their appearance (curly stems, flowers that look like butterflies, neat pods), peas are a wonderful decoration for any garden. Geneticists are constantly working on breeding new varieties of peas, but the main types are still: brain peas (most often canned), peeling peas (sold dry and you can make a lot of them from it). interesting dishes) and sugar peas (used in fresh). Sweet peas from France came to Russia in the 17th century.

Composition and useful properties of peas

It is very useful to eat fresh peas along with the pods, because they contain great amount useful substances.

Among all legumes, peas are one of the most high-calorie foods. It contains 300-320 kcal per 100g. product. Peas contain sugar, alimentary fiber, saturated fatty acid, but most of all it contains carbohydrates, starch and vegetable protein. It also contains B vitamins, vitamin A, E, H, PP and beta-carotene. Young peas contain many trace elements - iron, zinc, iodine, copper, manganese, aluminum, boron, fluorine, nickel, titanium, silicon, strontium, tin, selenium, zirconium, cobalt, chromium; macroelements - potassium, phosphorus, sulfur, chlorine, calcium, magnesium, sodium. And in more mature less sugar and more starch.

Peas prevent anemia, overweight improves the condition of the liver, kidneys and of cardio-vascular system. Young peas relieve swelling and remove worms, have an antiseptic effect. Pea gruel cleanses the skin, lightens freckles and age spots.

Peas contain nicotinic acid, which prevents cancer and lowers cholesterol. One of the B vitamins, thiamine, improves brain activity. Peas are extremely useful for children and adolescents, as it stimulates the growth of the body, improves poor appetite helps to better perceive new information and improves muscle tone gastrointestinal tract and heart muscle. For the older generation, thiamine is useful as a substance that slows down the aging process due to its antioxidant properties (protects body cells from aggressive environmental influences).

Vitamin H is also very useful (it is also called the beauty vitamin), as it regulates the amount of sugar in the blood, the work of the digestive tract and nervous system keeps the skin and mucous membranes in good condition.

How to cook pea dishes

And how many tasty and healthy things can be prepared from peas ?! You can cook soups and kissels, vinaigrettes, salads and snacks; it can be served as a side dish for dishes, used as a filling for pies, a base for casseroles and pancakes, but pea purees and cereals are the most delicious.

Due to its calorie content, bread made from a mixture of rye, wheat and pea flour has repeatedly saved our people in times of famine.

There are some nuances in the preparation of peas. Before cooking, it is best to soak it in cold water, salt should be shortly before cooking, and knead to a puree state should be hot to avoid lumps. In the summer, it will be very tasty and healthy if, along with seasonal greens, you cut into lettuce and pea pods.

With all the benefits of peas, there are also disadvantages. Since peas have a very strong gas-producing effect, they should be consumed either together with dill or washed very well. Do not drink after eating peas cold water. At poor circulation, cholecystitis, diseases of the gastrointestinal tract and acute nephritis, it is better not to eat pea dishes.

A popular member of the legume family, it has a rich culinary history, but is valued not only for its taste qualities. Vitamins in peas increase the importance of this product in the food industry, including this ingredient in more and more new dishes.

Origin story

Peas are closely related to cultural traditions different countries. For example, Christian teaching says that the plant appeared from the tears of Adam, who, after being expelled from paradise, was forced to work in the field to feed his family. Tears biblical character fell on the plowed ground and turned into peas. Considering this version and many others, it is safe to say that in world culture peas are closely associated with fertility.

In Chinese, the name of this plant of the legume family literally translates as "fertile". Since the Middle Ages in Europe, it has been a custom to sprinkle newlyweds with beans and judge the fertility of the couple by the number of peas stuck in their robes.

Peas began to be eaten in the Stone Age. True, at first it was a wild plant, the fruits of which were collected and eaten raw. Later, the cultivation of this type of legume was taken up in China, from where the cultivation tradition spread to other regions, after which peas became important element agriculture.

Thanks to the high nutritional value and availability, this product was included in the diet of soldiers of the German army, and was also in demand among representatives of various classes. Boiled peas were served on the table of kings and commoners ate the same.

On the Russian land peas were imported from France and impressed the domestic consumer with a wide range of applications - herbal product can be consumed fresh, boiled and canned.

Compound

As already mentioned, the vitamins in peas make this product difficult to replace. It is rich in compounds, especially nicotinic and pantothenic acids.

It contains:

Against the background of all vegetable crops, it is this variety of legumes that occupies an honorable second place in terms of the amount of protein. Naturally, this makes the plant popular with adherents of a vegetarian diet.

The nutritional value of this legume is determined not only by the protein it contains, but also by the presence of:

• essential amino acids (triptovan, lysine, cystine and methionine);
• fiber;
• dietary fiber;
• starch;

It also owes its usefulness to trace elements.

Peas contain:

Types and their useful properties

What vitamins are in peas determines it positive properties. Group B elements are a catalyst for important processes occurring in the body, contribute to the restoration of the mucosa, affect the functioning of the gastrointestinal tract and improve the state of the cardiovascular system.

Each variety has its own nutritional value.

There are more than a hundred varieties of peas, but they are all divided into two main groups, based on the application:

• sugar, which can be consumed fresh in pods;
• shelling, which is used in dry form for further culinary manipulations and for canning.

Beans are used in cooking in sprouted, green, dry, boiled and canned form:

• In fresh green peas contained whole complex antioxidants that slow down the oxidative processes in the body and thus prevent the occurrence of various kinds neoplasms and tumors.
• fresh green peas favorably affects circulatory system, improve the quality biochemical composition blood, strengthens the walls of blood vessels, preventing diseases of the hematopoietic system and heart disease.
• canned peas retains its usefulness, and therefore is an important ingredient in dishes on the winter table. It is rich in fiber, which helps to eliminate toxins and cholesterol from the body. Contains nucleic acids that promote active regeneration of connective tissues and qualitatively affect skin rejuvenation.
• dried peas also saves all its useful content. Theoretically, it is suitable for weight loss, since green fruits are rich in vitamins and trace elements with their low calorie content, but, when dried, it increases the starch content, which, in turn, increases the nutritional value of the dish by almost four times.
• But sprouted peas are considered the most useful. The range of applications of this type in folk medicine, like any other legume, is incredibly wide: it is part of potions, powders, decoctions and tinctures. it natural remedy with diuretic effect. Such peas are also used in natural cosmetology, making anti-aging masks for facial skin from it.

Contraindications

Frequent consumption of legumes can have its consequences. It has long been known that legumes cause bloating and colic. To minimize this effect, peas should be thoroughly washed and soaked for several hours in cold water before cooking. Eating boiled pea dishes is not recommended in the afternoon.

Absolute contraindication for use vitamin product is the presence of a number of acute and chronic diseases, including cholecystitis, acute nephritis and gout .

Green peas is a plant of the legume family. Dense grains are located in double-leaf pods (see photo), which are used for food. Recent studies have shown that green peas does not accumulate nitrates.

This plant is one of the most ancient vegetable crops that are grown by mankind. Grains were included in the diet of the inhabitants ancient egypt and Greece. Today, this crop is grown all over the world.

How to choose and store?

To select high-quality green peas, you should carefully examine the pods of the plant. They should be a rich bright green hue, dry, without dark spots, mold and rot, with a fresh stalk. Peas, like pods, should not be wet and should be colored green. In addition, good fruits are smooth or wrinkled, depending on the plant variety.

There are several ways to store fresh green peas: in the freezer, in the refrigerator, in canned form.

In the refrigerator, green peas are stored for twelve days. To do this, the fruits should be folded into an ordinary bag and placed on the lower shelf of household appliances.

If canned, peas can be stored in a pantry, cellar, refrigerator for at least a year.

But you can freeze green peas both in a purified form (only fruits) and in the wings.

To freeze the product in the wings, two plant varieties are most suitable - "sugar" and "snow", since these types of peas are characterized by soft and edible (after cooking) pods. Each pod is carefully inspected for damage. If there are any, the sashes must be discarded. Next, rinse the sorted pods well, and then cut off the edges, since they are inedible. After that, you need to boil water. When the liquid boils, lower the colander with pods into the container for several minutes (“sugar” for two minutes, and “snow” for sixty seconds). Then, immediately after blanching, the pods should be dipped in very cold water with ice. Once the pods have cooled, they need to be dried, transferred to an airtight container and put away in freezer.

Peeled fruits can be frozen in three ways. The first method involves freezing peas in a plastic bag. To do this, wash the green fruits, dry them, pour them into a bag and put them in the freezer. According to the second method, green peas should be washed, poured into a colander and dipped in boiling water for about three minutes, and then dipped in very cold water. When the peas have cooled, they should be dried, transferred to an airtight container and sent to the freezer. For the third method, you will need an ice mold into which you should pour washed seeds peas, and then pour some water and put in the freezer for about twelve hours. After the lapse of time, transfer the ice cubes with peas to a container and send them back to the freezer.

Frozen green peas can be stored for about nine months at a temperature of minus eighteen degrees.

Beneficial features

The beneficial properties of young green peas have been known to folk medicine since ancient times. Does not deny their presence and official medicine.

The components of peas have the ability to block the entry into the body various toxins and radionuclides. This reduces the risk of oncological diseases and heart attacks, as well as slowing down the aging process.

The composition of fresh green peas includes protein and carbohydrates, which are easily and quickly absorbed by the body. They make it possible to quickly get enough and not overeat. Thanks to this, the vegetable can be used in diet food patients and people who want to lose weight.

Vitamin A, which is in the grains, contributes to the normal flow metabolic processes in the body. Vitamin C participates in recovery processes, and vitamin K promotes the absorption of calcium and improves kidney function. Most of the beneficial properties are due to the ideal ratio of micro and macro elements. For example, zinc and selenium help in the fight against oxidative stress, which negatively affects the lens and retina of the eye.

Frozen green peas winter period simply irreplaceable. It is no less useful than fresh! In this form, grains retain almost all useful substances.

So, thanks to the use of young peas digestion improves, strength appears, fatigue disappears and the overall tone of the body increases.

Use in cooking

In cooking it is customary to use peas in fresh, canned, boiled and frozen form. Due to the delicate taste and amazing aroma, the grains are perfectly combined with other food products. Green peas are added to first courses, salads, stews, side dishes. The menu of many restaurants includes tender and very tasty pea mash or crepe soup. In addition, the vegetable is used as a filling for various pastries.

Green peas not only diversify the taste of the dish, but also improve its appearance!

Groats and flour are made from green peas, which are then used to make various pastries.

Dishes that use fresh or frozen peas have an incomparable taste. To date, there are a lot of recipes for delicacies. They describe both how to cook the product deliciously, and how to fry or bake.

For example, from green peas you can cook a side dish. Take leeks and carrots, cut into small pieces (carrots into rings, and onions into half rings) and fry in a pan for about five minutes, pouring thirty-four milliliters of sunflower oil. After that, pour about five hundred grams of fresh peas (or frozen ones) into the pan, make the fire medium, close the container and simmer for four minutes. Then add twenty-five grams of butter to the dish, salt to taste and simmer again under a closed lid for about seven minutes, occasionally stirring the contents of the pan. Green pea garnish is ready. This dish goes well with baked potatoes and chicken.

From green peas mash. Pour twenty milliliters of olive oil into a saucepan and heat slightly. Then put about five hundred grams of ice cream green peas into a container (after washing and drying) and fry for a couple of minutes. After that, pour a little water into the saucepan so that the liquid does not completely cover the peas, and simmer for seven minutes, and then add a little more than ten grams of salt and add fifteen grams of butter. As soon as the butter has melted, the peas must be crushed with a blender to a mushy consistency, and then pour in twenty milliliters of cream, mixing well. Pea puree can be served at the table along with sausages, fish or chicken.

Cooking green peas is also very easy, and most importantly - quickly. To do this, half fill a small saucepan with water, boil, salt, add a pinch of soda and pour the washed peas into a container, boil over high heat for about five or ten minutes (cooking time depends on the size of the peas). After that, put the boiled fruits into a bucket and rinse under water.

In addition, green pea pods can be used for cooking. The sashes need to be washed, cut off the hard edges and transferred to a container, soaking completely in water for an hour. Pour water into a shallow saucepan, boil, add salt to taste, pour the pea pods into it and boil until the green peas become softer. After that, transfer the boiled leaves of green peas to a colander and let them dry a little.

Shutters of green peas are recommended for cooking soups, frying omelettes, stewing with vegetables, or simply baking with tomatoes in the oven. To do this, the leaves after the peas should be washed, dried and cut into slices, and then proceed to cooking the main dish, where this ingredient is used.

It is better to fry green peas with spices. Rinse and dry fresh peas. Pour fifty milliliters of sunflower oil into the pan and heat it well, then add an unpeeled clove of garlic, add a couple of pinches of salt, half a teaspoon of cumin and paprika, two teaspoons of mustard seeds and fry it all for twenty seconds. Then put three hundred grams of fresh green peas in a pan and fry for fifteen minutes over medium heat.

Many chefs advise trying green peas, baked in the oven. Grease a baking sheet with butter (melt a little) and lay out four hundred grams of green peas. In a separate container, beat six eggs, adding a pinch of salt, two tablespoons of sour cream, three tablespoons of water. Pour the egg mixture over the peas, add a pinch of thyme and sprinkle with grated cheese. Put the baking sheet in the oven and bake for no more than fifteen minutes.

In cooking, overripe green peas are also used. For example, it can be dried and then cooked like regular dry peas. Also, such peas can be boiled and then frozen, so that in winter you can add it to soup or salads.

What is combined with?

Green pea puree or fried peas goes well with meat products (sausages, chicken, meatballs), as well as with fish and seafood.

Also, the product (boiled, baked) is eaten with jacket-boiled potatoes, cucumbers, eggs and cheese.

In addition, green peas go well with leafy greens, nuts, starchy vegetables(cabbage, sweet pepper, green beans) and fragrant spices(mint, basil and ginger).

How to save for the winter in blanks?

Harvesting green peas for the winter at home is quite simple. It is best to try the product canned or dried.

You can preserve green peas for the winter as follows. Sort the pea seeds, discarding the spoiled ones, rinse and distribute into three half-liter jars (two centimeters should remain to the edge). Then pour the peas into a saucepan, pour five glasses of water, add thirty grams of salt and thirty-five grams of granulated sugar. Place the container on the stove for boiling. When the liquid boils, boil the peas for thirty minutes. Five minutes before the end of cooking, pour ten grams into the broth citric acid. After that, pour the peas into a colander, and filter the broth. Arrange the fruits in a sterilized container, boil the strained liquid, and then pour into jars. Then the jars of peas must be sterilized for another sixty minutes, and then preserved.

Many are interested in the question: “How to prepare green peas for the winter without sterilization? Very simple and even faster than with sterilization. Green peas (it will take three hundred and fifty grams), rinse, dry, pour into a saucepan and pour two glasses of water. Boil for twenty minutes over low heat, periodically removing the foam. Arrange boiled peas in sterile jars. Now we need to make the marinade. Pour two and a half glasses of water into a container, add ten grams of sugar, five grams of salt and boil for about three minutes. Pour two teaspoons of nine percent table vinegar into each jar, then pour the marinade and cork. Canned peas should be stored in the refrigerator or cellar for a year.

You can harvest green peas for the winter by drying. Sort the peas and wash. Pour water into a deep container, add ten grams of soda, boil, and then pour the peas and boil for ten minutes. At the end of cooking, cool the peas, put on a baking sheet and dry in the oven for about an hour at a temperature of eighty degrees. After sixty minutes, lower the temperature to sixty-five degrees and dry the peas for another three hours. finished product pour into an airtight glass container.

The benefits of green peas and treatment

The benefits of green peas are due to the fact that it contains vitamins, minerals and antioxidants. Doctors recommend people with diabetes include in your diet, canned peas. However, it can be consumed both fresh and thermally processed. The fact is that peas have a low glycemic index, which allows you to enter it into the diet of diabetics. In addition, this product reduces the rate of absorption of glucose by the intestines, and it is also able to lower blood glucose levels. Also he will useful in various diseases of the heart and blood vessels. Green peas can lower blood cholesterol levels.

In folk medicine, green peas have also found their application. For example, a decoction of grains is an excellent diuretic and it dissolves kidney stones. Lotions are made from pea flour, which are used to soften boils.

The benefits of green peas for the human body are multifaceted. It helps to strengthen bones, since it contains vitamin K, which is responsible for the production of calcium. And thanks to vitamin B contained in peas, osteoporosis can be prevented.

Also, young green peas in pods bring great benefit heart and blood vessels, contributes to the normalization of blood pressure.

Some scholars claim that daily use peas help reduce the risk of developing stomach cancer.

Due to the nutritional value of green peas, it is recommended to eat during pregnancy, but not more than once a week. And a couple of weeks before the birth, the product should be discarded so as not to overload the intestines.

At breastfeeding green peas can be eaten, but only a few months after childbirth. Doctors advise breastfeeding mothers to eat green peas in the form of additional ingredient to stews or baked dishes.

As for children, it is best to introduce green peas into complementary foods for a child, and then dry peas. Very often, young mothers ask: “At what age can I give green peas to a child?” Pediatricians say that children under one year old are recommended to eat green peas after ten months in boiled or stewed form. It is better not to give fresh green peas to babies, as they are poorly digested and assimilated. Also in stores for babies you can buy ready-made vegetable puree with the addition of peas or cook it yourself. When the child is ten months old, only half a teaspoon of puree is allowed to be tasted. If the baby does not show an allergy to green peas, then the dose can be gradually increased. The daily volume of puree should not exceed fifty grams. Doctors strongly recommend eating green peas no more than twice a week.

For men, green peas are useful in that they increase sexual attraction and also prevents the development of prostatitis.

At chronic gastritis green peas can be eaten, but not during an exacerbation of the disease. The most optimal dish for people with this diagnosis is soup with fresh green peas.

In folk medicine, green peas are used for heartburn. In order to get rid of burning pain in the stomach area, you need to eat three fresh peas.

To get rid of eczema or festering wounds, green peas should be crushed to a puree state, and then mixed with egg white in a ratio of 1:1. Apply the resulting mixture to the affected area of ​​the skin, apply a bandage on top and secure. Change the bandage every morning and evening. The course of treatment lasts until the disease disappears.

If you have skin problems, green pea masks can also help. To do this, mix mashed peas with cream or sour cream (in a ratio of 1: 1). Apply the mask on the face, and after fifteen minutes wash in warm water. This procedure will help restore the previous tone, as well as whiten the skin.

Below is a video of useful properties green peas.

Harm of green peas and contraindications

Green peas can harm people who suffer from diuretic diathesis and gout because it contains purines. In addition, the grains of this vegetable can cause bloating and gas.

The use of such a product in food is contraindicated if an individual allergic reaction is detected.

With a stomach ulcer and with pancreatitis, eating green peas is strictly prohibited, because this product can cause flatulence and stomach pain.

Diarrhea from green peas is very possible, so the product is not recommended for those people who have intestinal upset, as well as hemorrhoids, as it can cause inflammation of the node.

Species and varieties

Green peas are divided into three types: peeling, sugar and brain. In turn, they have varieties that differ in color, taste and cooking method.

The peeling species includes the following varieties:

"vinko", "asana", "abador" - peas appear after forty-six days from the moment the first shoots appear;

"Matrona", "twin", "Nikolas" - peas fully ripen on the sixty-first day from the moment the first shoots appear;

"resal" - harvesting occurs sixty-eight days after the peas are ripe;

"Hezbana", "Misti", "Korvin", "Zamira" - the fruits ripen after forty days, sometimes after thirty-eight days;

"Ashton", "Sherwood" - the period of full maturation occurs in fifty-five days.

This type of green pea is used in cooking for making soups and cereals.

Among sugar type The most popular varieties of green peas are the following:

mid-season: "Zhegalova 112", "cascade", "Ilovets";

late-ripening: "inexhaustible 195".

Sugar green peas can be eaten with the pods or canned. It is not very suitable for drying, because the peas shrivel when dry.

The following varieties belong to the brain species:

mid-season: "urbana", "maxdon", "legacy", "sweet friend";

late ripening: "omega".

These varieties of green peas are great for conservation, as well as for fresh consumption. Brain varieties are not suitable for cooking.

Growing: planting and care

You can grow green peas both in the country and at home on the balcony. To grow this plant in the garden, green pea seeds should be planted at the end of April, when the air temperature is above ten degrees Celsius. Also, before planting peas, the seeds should be warmed up. To do this, you just need to spread the grains on outdoors to let the sun shine on them. In this form, the seeds should lie for about four days. In addition, before planting in the ground, you need to apply fertilizer in the form of ammonium nitrate, as well as mulch from dry grass or humus.

Plant care is not very difficult. It needs timely watering, loosening the soil and weeding. You also need to fertilize green peas. The first time feeding should be done when the plant reaches eight centimeters in height, and the second - after fourteen days.

You also need to know that when the plant sprouts reach twenty centimeters, green peas need to be tied up. To do this, you can use branches, wooden pegs, mesh or trellises.

Also, green peas can suffer from diseases such as powdery mildew, root rot, bacteriosis, anthracnose, which must be fought. To do this, remember a few important rules:

Plant only those varieties that have previously been planted and have not been invaded by pests and diseases.

Observe the timing of planting peas.

Before planting the plant, the soil should be dug up.

Remove infected parts of the plant, weeds, pests in time.

Clean and calibrate pea seeds.

If you follow all these rules, green peas will not be exposed to diseases, which in turn will contribute to a high and stable yield.

Green peas ripen in June-July, depending on the variety grown. Harvest the fruits of green peas in the morning, when it is still not so hot outside.

If you don’t feel like buying seeds in the store, you can independently collect green pea seeds for the next harvest. To do this, you should wait until the bushes are completely dry, and the pods turn into brown color. After that, you need to pluck those pods that contain the largest number grains, and squeeze peas out of them. If there are rotten or damaged fruits, they must be discarded. Next, the grains need to be laid out on paper and allowed to dry for about seven days. room temperature. After a week, dry peas should be transferred to an airtight glass container and taken to a place where the temperature will not fall below fifteen degrees Celsius and there will be no strong moisture.

If you do not have a summer residence, then you can grow green peas at home on the balcony. Seeds should be planted in wooden boxes with sufficiently moist and loose soil. If the sprouts do not grow well, the plant needs to be fed with a solution of urea (one gram is required per liter of water). Exactly one month later, seedlings can be planted in a permanent place. To do this, the seeds should be planted in boxes, after making grooves in the soil at a distance of twenty centimeters from each other. Each seed should be planted at a distance of fifteen centimeters from each other. After the seeds are planted, they need to be pressed down a little, and then watered. Seal the edges of the grooves with earth. When the plant reaches fifteen centimeters, it is necessary to install a grid over it, along which it will curl.

Care for indoor peas in the same way as for country peas (regularly water and loosen the soil). In addition, occasionally holes should be made in the soil with a fork so that oxygen comes out better to the roots.

During the period of flowering and the formation of peas, the plant needs frequent watering and fertilization in the form of a phosphorus-potassium solution. sugar varieties peas are harvested sixty days after germination at intervals of two days, if the weather is dry and warm. If it is cool outside, the frequency of collection should be four days.

When the growing season is over, the plant is cut and used for compost.

Many people do not even think about the fact that they contain a unique range of vitamins and minerals while eating green peas, which have a positive effect on human health. Green beans contain vitamins A, B, C, and K. Mineral composition includes potassium, phosphorus, magnesium, iron, calcium and zinc.

Good metabolism and vitality

Peas are one of the few plants that are rich in B vitamins (B1, B2, B3 and B6). They are playing important role in the metabolism of proteins, carbohydrates and fats in the human body. In addition, fresh peas help produce more energy, which supports numerous reactions in the body. It is also a good source of iron, which helps prevent anemia and fatigue.

Heart

Peas are a good source of pyridoxine and folic acid. These nutrients help improve the health of the human cardiovascular system. They protect the heart harmful effects toxins. Vitamin K supports healthy blood clotting, thereby avoiding cardiovascular diseases and reducing the risk of stroke.

Bones

Green peas are great for bone health. It is a good source of vitamin K1, which activates the protein collagens in bones and supports the supply of calcium to the bones. One cup of boiled peas provides about 50% of the recommended daily allowance vitamin K1. Vitamin K1 deficiency interferes with bone mineralization. Peas are also rich in vitamin B6 and folic acid that strengthen bones and reduce the risk of osteoporosis.

Anticancer

Green beans are a good source of vitamin C, which is a powerful natural antioxidant. 100 g of peas contain 40 micrograms of vitamin C. The antioxidant properties of vitamin C are used in cancer prevention, helping to prevent cancer of the cervix, ovaries and pancreas.

Immunity

As mentioned earlier, peas are rich in vitamin C, which helps protect body cells from the harmful effects of free radicals. Moreover, it enhances general level body immunity. Foods rich in vitamin C and iron help the body fight various diseases. This vitamin also reduces the risk of many infections.

Correct work stomach

Green peas are very rich in fiber. 100 g contains 5 g of fiber. It's vital important component which promotes proper digestion. Eating fiber helps cleanse digestive tract from toxins and carcinogens, thereby reducing the risk of developing gastrointestinal diseases and colon cancer. Also, fiber helps prevent constipation, and being low in calories, helps fight excess weight.

Vitamin content in peas (per 1 cup 137.75 g):