Peas enrich the diet as a pea stew, in soups, as puree or as a delicious Zuckerschote. The round-bellied vegetables are small, but they're packed with peas, so there are plenty of peas on proteins and other healthy ingredients. We'll tell you what's in peas and what to consider in terms of their shelf life.
Peas - vegetable protein bomb
Fresh green peas consist of about 70 percent water. Their protein content is about 7 percent. Dried peas, on the other hand, have a protein content of 20 percent. This proportion of vegetable protein makes peas the leader among legumes and an ideal source of protein - not just for vegetarians and vegans.
Pea proteins, because of their unique combination of amino acids, are especially valuable for building muscle, the texture of skin and hair, and healthy connective tissue. In addition, pea proteins have a positive effect on blood lipid levels, support the overall health and performance of the body.
What is still in peas?
Peas contain not only a lot of protein, but also low fat. So come to 100 grams of fresh peas following nutritional values:
- 0.5 grams of fat
- 12.3 grams of carbohydrates, of which 5.5 grams of sugar
- 5 grams of fiber
Fresh peas have a calorie content of 82 kilocalories (kcal) and are therefore not exactly one of the lowest calorie vegetables. Dried peas are even accounting for 287 kilocalories.
100 grams of dry goods also have the following nutritional values:
- 1.7 grams of fat
- 42.4 grams of carbohydrates, of which 19.1 grams of sugar
- 18.1 grams of fiber
Peas contain vitamin A and vitamin C and have a considerable content of folic acid. In addition, there are various other vitamins in the B group. The valuable ingredients include iron, calcium, potassium, magnesium and zinc.
Similar to the banana, the outer shell provides the peas that ripen inside a strong protection against harmful environmental influences, so that they absorb hardly any pollutants from the air.
But peas not only contain healthy ingredients: The phytochemical tannin can negatively affect digestion and lead to bloating and constipation. Animal experiments also indicate that the plant-based estrogen (phytoestrogen) contained in peas can reduce fertility. However, both should not prevent you from eating the healthy vegetables as long as the consumption is normal.
Vegetable enjoyment available all year round
Sugar snap peas and fresh green peas have their seasonal appearance from June to August and are mostly from the region during these months. The seasonal goods come on the shortest path from the field to the table.
As early as May, fresh peas and peas are offered as imported goods from southern Europe. Outside these harvest months, the small green balls usually travel quite a long way to reach the domestic market.
However, peas, and especially their healthy ingredients, suffer from long transport routes. Ideally, it should be eaten on the day of purchase. If this is not possible, the pods can also be stored in a food bag or wrapped in a damp cloth for up to two days in the vegetable compartment of the refrigerator.
Increase shelf life of peas
Since the vegetables spoil quickly, it is available mainly preserved. Green peas are ideal for freezing. As a frozen food, the tasty vegetables are therefore available all year round.
Traditional shelf life methods include drying, canning in jars and cans, and processing into pea purée. The puree comes as a preserve and as dry goods in the trade.
Unlike cooking, the tender peas survive drying and freezing without any significant loss of nutritional value. Information about the respective durability is basically the printed date. Curved can ends or tubes indicate inedibility. Also durable preserves and preserving jars should be stored dry, cool and dark.
Versatility of healthy pea power
Both as a fresh product and in the dried, pickled or frozen state, the legumes are versatile. Whether as an ingredient in pasta salad, as a tasty deposit for pea soup, as a colorful vegetable double with delicate carrots or as an important component of the almost forgotten Leipzig Allerleis, which is prepared with morels, asparagus, crabs and other treasures - for the preparation of peas, there are many recipes,
Normally, peas are consumed without a pod, as they are not edible - but they can also be eaten with sugar peas. The fresh pods are home to the not yet fully developed peas - botanically, these are the seeds - and are served after just five minutes of cooking as tender vegetables.
Once the peas have reached their optimum maturity, they are removed from the pods and can then be steamed or blanched in salted water. Only very young peas have a fine sweetness and can be consumed without hesitation at this stage raw. Even later, raw peas are not poisonous, unlike beans, but they taste floury.
Peas recapture the allotments
Archaeologists found that the first traces of the crop are already around 10, 000 years old. Originally from Asia peas are also ideal for cultivation in the garden.
The sowing takes place in rows with a generous distance in the period from mid-March to mid-April. The plants thrive on humus-rich soils and in the company of lettuce, chard and radish very well.
In the course of their growth, they reach a height of up to two meters and therefore require a stable climbing aid. They carry beautiful flowers in different colors in the months of May and June. The pea harvest starts three to four months after flowering.