The Food Coach

Healthy Food Database - Peas

Get the Flash Player to see this player.
There are many varieties of peas - fresh and dried. Dried peas are said to be the oldest cultivated vegetable. The English favour the green pea while the French enjoy the snow pea (or mange-tout). In Australia we enjoy them all. The green pea is a round seed of the legume family that grows in pods on a bush or vine. They are sweet and crisp when fresh. Today it's rare to find fresh garden peas in their pods - if you can find them grab them and enlist some willing helper to get on with the job of shelling them.
Category: Legume
In Season: Spring Summer Autumn
To Buy: Look for fresh young peas with a bright green, waxy pod. Avoid yellow, split or dry-looking pods. Garden peas can also be bought frozen or in cans. Peas freeze very well, holding their nutritional goodness. Avoid canned peas, they are horrible.
To Store: Buy them the day you plan to eat them or the day before. Store them in a plastic bag in the crisper section of the refrigerator.
Tips & Tricks: 500g pea pods will yield approx 1 cup shelled peas. Source: Stephanie Alexander (The Cook's Companion)

Nutrition (0.5 Cup):

Weight (grams): 73
Carbohydrates, g: 7.0
Fibre, g:
Fat (g): 0.3
Monosaturated Fat , g: 0.0
Niacin (B3):
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions.

Contraindications:
Excess accumulation may play a role in development of heart disease.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Energy (kJ): 233
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 4.2
Saturated Fat, g : 0.0
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low

Cooking:

Cooking Tips: Add the peas to a pan of lightly salted boiling water. Cover the pan and boil for 5 minutes. Drain and serve immediately.

Benefits the Following Health Conditions:*

Anaemia
Diabetes
Low Energy
Cold and Flus
High Blood Cholesterol

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

PrintPrint version
EmailEmail a friend
Find recipesFind recipes
BackPrevious page