Green peas benefits and harm. How to preserve peas at home?

The article is about the benefits of green peas and the methods of its conservation for the winter.

Content

“Pods hang, at the ends of the hooks. In the middle, juicy kernels are side by side. ” In this children's mystery, we are talking about green peas, the "bean plants, the beneficial and culinary properties of which many underestimate. Meanwhile, it can be called a food product that is obliged to be present in the diet of each person in fresh or canned form.

The benefits of green peas of fresh and canned

A plant family of legumes is diverse and numerous. One of his representatives, whose taste and useful qualities of which humanity appreciated thousands of years ago, is ordinary peas (green). This is a one -year -old, herbaceous plant from India, but today it is grown everywhere.

Important: before the appearance of potatoes, it was green peas that was the main food product in Russia. He was called the "king"

Peas are an unpretentious plant, it grows in almost all gardens and summer cottages. The inhabitants of the villages vowed with fresh and raw, only torn from the bed. In the season, they prepare pea soups and salads, extinguish the stew, bake pies.

The city was lucky a little less - if they did not have time to stock up on fresh peas from the market, they have to be satisfied that they are sold to banks rolled up. Is it useful as fresh? After all, it is known that during the conservation, part of the substances in the product breaks up. It is necessary to consider this issue in detail.

Fresh green peas have a lot of plant protein and other nutrients.

First, you need to go through the composition of a fresh product:

There are a lot of protein (plant) in the product, from 5 % to 7 %. It is quickly and completely dotted with the body and is spent on the construction of its new structural units. If a person does not eat meat for some reason, he needs to make sure that he had peas on his table at least a couple of times a week
Fat fat in a small amount, up to 1 %
Carbohydrates represented by sugar (glucose, maltose, sucrose) and starch, the product contains 10-14 %. They are also well absorbed by the body and processed into the energy necessary for it for life
Food fibers in the product up to 5 %
The product is characterized by a high percentage of amino acids (arginine, lysine, glycine, valin, other) and organic acids (omega 3 and omega6, palmitic, oleic, stearin, linoleic and linolenic (linolen
70 - 75 % green peas consists of water
Micronutrients in peas are vitamins (A and beta-carotene, B1, B2, B5, B6, B9, B12, C, D, E, H, K, PP), Micro- and Macroelements (iron, calcium, potassium, cobalt, magnesium, manganese, molybdenum, sodium, selenium, phosphorus, zinc, others, only 26)

Important: those who follow weight, green peas will not hurt: 100 g contain only 73 kcal

Preservation of green peas is a way to save a product for eating it outside the season. The workpiece is possible in home and industrial conditions. Unfortunately, some benefits of peas in the process of conservation are lost.

At temperature treatment, under the influence of acid and salt, part of the protein breaks up, some vitamins are destroyed, and amino acids in the product become less than half. Nevertheless, in winter, in the absence of fresh vegetables and fruits, canned peas are still able to replenish the deficiency of vitamins and minerals in the human body.

Although a little less than fresh, high -quality canned peas is useful for the body.

The use of green peas of fresh or in canned food has a positive effect on important systems of human organs:

Plant protein is necessary for the body building new cells
B vitamins and pyridoxins contained in peas have a beneficial effect on the functioning of the brain and the human nervous system.
The product has an anticonvulsant property
Gorge antioxidants prevent the ingress of nucleotides into the body, which turns the product into an anti -cancer agent
Water in peas and a small percentage of dietary fibers allow it to be used as a diuretic, choleretic and soft laxative
Peas cleans the vessels from cholesterol plaques, improves the tone of blood vessels, stabilizes the work of the heart
The use of peas stimulates regenerative processes throughout the body, it has a healing and rejuvenating effect on the body
In folk medicine and cosmetology of peas in the form of mashed potatoes, tinctures from its tops are used externally to care for the skin, treatment of skin allergies, dermatitis, peeling of the skin, the fastest healing of wounds

Harm to green peas of fresh and canned

Fresh green peas, if it has grown in an environmentally friendly place, has not deteriorated and used in moderation, does not harm the body. If you eat it too much, possible:

stomach upset
bloating
flatulence

Fresh green peas is useful for children, but you need to enter it into their menu carefully.

Important: pregnant women and nursing mothers can eat fresh peas, because it has a lot of useful things. But you need to start trying it gradually, observing the reaction of your own digestive tract and the reaction of the child. The mother of the baby, who has colic, should temporarily refuse to use peas. You also need to watch that the product does not give an allergic reaction: its probability is although minimal, but exists

As for the preserved peas, everything is ambiguous here.

It is not the product itself to harm the human body, but errors and impaired technology during its harvesting and storage
There is greater confidence in the banks, there is nothing in it, except for the product itself, salt, sugar and water (sometimes vinegar). In industrialized, banks often contain preservatives
Canned women are often made not from fresh, but from dry peas. Doing processing reduces its nutritional value. To insure yourself, when choosing canned food, you should pay attention to the date of their manufacture. It should be the "pea season" - from May to July

It is important that canned peas be of high quality.

Calorius of green peas of canned

Depending on the method of workpiece and manufacturer brand, the calorie content of the green peas of canned ranges from 50 to 70 kcal per 100 g.

VIDEO: Pologs canned benefits and harm

Recipes for canned peas

You can prepare peas for the winter by preserving the house in different ways:

use only sugar and salt
use citric acid
use vinegar (lure)

Important: it seems that cleaning peas for a very long time? There is a simple and quick way! It is necessary to pour pods into a pan with boiling water and boil for 5 minutes. Pods are opened, peas are easy to separate from them. It will be enough to catch and throw away the peel, and throw the peas to the squad

RECIPE: Canned green peas sweet

It is necessary (per 1 can with a volume of 0.5 l): green peas - 300 g, water - 1 l, salt - 1 teaspoon, sugar - 1 tbsp. a spoon.

water is poured into an enameled pan
pour peas into the water, add sugar and salt
bring water to a boil, cook peas for 15-20 minutes
at this time, cans and lids sterilize
thrown off the boiled peas to a colander
the decoction is filtered twice through gauze
peas are laid out in prepared banks, pour a decoction
put banks sterilized for 20-30 minutes
after they are rolled up with sterile lids
banks with canned peas cool down on the lid.

Important: they sterilize the banks as follows: they are put in a pan filled with water so that it covers banks for three quarters. At the bottom of the pan should be stained with a diaper. Banks should be covered with lids, but not rolled up. Bring water to a boil and withstand it in it banks with peas the right amount of time

RECIPE: Canned peas with citric acid

Products for canned peas with citric acid.

In this case, citric acid acts as a preservative, so the peas prepared in this way do not need sterilization.
It is necessary (per 1 jar with a volume of 0.5 l): green peas - 300 g, water - 1 l, sugar - 2 tbsp. tablespoons, salt - 1 tbsp. spoon, citric acid - 1 teaspoon.

they prepare marinade from water, salt and sugar and put it to boil
washed green peas pour into a boiling marinade
they boil peas for a quarter of an hour, five minutes before shutdown add citric acid to the marinade
after transferring peas into sterile jars so that they are not fully filled, 2 cm without reaching the top
banks are rolled up with sterile lids, cooled and placed in the refrigerator, where the workpiece should be stored