Green peas dietary efficacy and nutritional value

Here are some nutritional values, therapeutic effects and dietary precautions of green peas:

Green peas nutritional value

Peas are rich in nutrients, mainly containing protein, fat, carbohydrates, crude fiber, and certain gibberellin A, lectin, carotene, vitamins, etc. Peas contain about 7.4% protein, about 4.5% dietary fiber, and about 18.2% carbohydrates.

Green peas therapeutic effects

Peas are high in potassium and low in sodium, which is good for cardiovascular protection. Peas are rich in protein and of good quality, including various amino acids necessary for the human body. Regular consumption is very beneficial to growth and development. Peas have the effects of invigorating qi, promoting urination, relieving sores, promoting lactation and reducing swelling. They are a good food therapy for symptoms of qi deficiency such as prolapse of the anus, chronic diarrhea, and prolapse of the uterus. Eating more peas during lactation can also increase milk production. Peas are rich in provitamin A, which can be converted into vitamin A in the body, and the latter has the effect of moisturizing the skin. Substances such as tachycardia, gibberellins and lectins contained in peas have the effects of antibacterial and anti-inflammatory, and enhancing metabolism.

Dietary precautions

50 grams per meal. Peas can be stir-fried or made into soup, while peas can be cooked into porridge with rice. Since peas are rich in lysine and rice lacks lysine, cooking peas and rice together can complement protein. People with indigestion should not eat a lot of peas. Eating too much peas will cause abdominal distension and gas production. Patients with chronic pancreatitis should avoid eating peas. Diabetic patients should eat with caution. Many high-quality vermicelli are made from pea and other bean starch. Alum is often added when adding 1=. Eating a lot of peas will increase aluminum in the body and affect health.