How many calories are in fresh green peas (boiled)

Everyone knows that peas are a good remedy for getting rid of heartburn. It is also used for urolithiasis. And young peas are considered a good remedy for removing worms.

As a rule, peas are used to prepare soups and main courses. It can also be boiled or stewed. In turn, fresh peas are often used as a side dish or used to make meat pie.

The harm from peas can be felt if eaten raw. In this case, it can impair digestion and even irritate the mucous membrane.

Boiled peas - calorie content

Usually boiled peas retain almost all their beneficial properties. In addition, it is very high in protein, which makes it the main source of plant amino acids.

Boiled peas are most often used in purees and soups. Before cooking, it needs to be soaked in water for about ten hours. To make it cook faster when cooking, you can add sunflower oil or butter.

The energy value of boiled peas is 60 kilocalories per hundred grams.

Boiled peas improve metabolism and reduce the risk of cancer. And thanks to carbohydrates, it is an excellent supplier of energy for humans.

However, there are some contraindications. Pea dishes are not recommended for consumption for diseases such as inflammation of the stomach or intestines. If you have a stomach ulcer, you can eat it only in puree form.

Nutritional value of peas

On the advice of nutritionists, this natural product must be included in the daily diet. At least 150–200 grams of any pea dish every day, and the benefits will be significant. There are three types of this natural product, differing in shape, calorie content and composition.

Composition of peas

Peas contain quickly digestible protein of plant origin. Therefore, when boiled, it not only saturates, but also replenishes the body with all vital substances. It also improves the functioning of the gastrointestinal tract and is a source for the creation of new cells.

Young peas contain glucose, which is why they taste sweet. Eating boiled peas in any form can improve the following body functions:

• The functioning of the cardiovascular system is improved. Potassium contained in the composition strengthens the heart muscle.
• Metabolism and blood clotting accelerate.
• The rich composition of carbohydrates and proteins becomes a source of vigor and energy in the human body.
• Iron saturates the blood and increases hemoglobin levels.
• Lecithin and methionine balance fat metabolism.
• Fresh peas can remove worms.
• The thiamine in the composition is especially indicated for the children’s body for growth, and for older people it prolongs youth.
• Blood pressure stabilizes.
• Blood cholesterol levels are reduced.
• Vessels are cleansed.
• It prevents cancer.

It should be noted that not everyone benefits from peas. There is also harm. So, people of advanced age, pregnant and lactating women should reduce the norm. This is due to its inherent property of increasing gas formation. In addition, it promotes the rapid production of uric acid. So with kidney disease, increased swelling will occur.

Due to the nutritional value of peas, it is recommended to include them in the list of dishes for various diets. Boiled peas are well tolerated, quickly digested and satiate for a long time. When losing weight, this is the best thing, since you don’t gain weight. At the same time, muscle mass remains in good shape due to the vegetable protein content.

Pea masks and creams are used in cosmetology. They have a beneficial effect on facial skin, making it younger and fresher. Helps get rid of acne, boils, dermatitis and swelling. In the distant past, women used pea powder.

The main advantage of any variety of peas is the high content of vegetable proteins in the grains. The product is one of the record holders for protein content. Another advantage of the plant is the presence of dietary fiber, which can improve the digestive process in the body. Fiber easily and quickly cleanses the intestines of toxins and any harmful substances.

Peas have a fairly impressive list of macro- and microelements. In addition, the product is rich in organic acids and vitamins, especially group B.

Let's sum it up

Unfortunately, peas don't have the best reputation. It is considered by many to be a too high-calorie product, which also causes flatulence. But, as mentioned above, the calorie content of peas varies widely. Finding the best variety or dish for you will not be difficult.

Give preference to brainy or sweet varieties and you won’t be afraid of extra pounds. And peas can cause harm to the intestines only if the portion was too large or the person suffers from chronic inflammation of the digestive system (in this case, any legume should be limited in the menu!).

Healthy people are advised to include a wide variety of legumes in addition to peas in their diet. These are beans, soybeans, lentils. Of course, you shouldn’t abuse them either. Overeating will have a negative impact on your weight.

How many calories are in peas with water Link to main publication

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Ready-made soups for weight loss

If you don’t have time to prepare soups yourself, or you spend all your time in the office, and you don’t want to carry a thermos of hot food with you every day, then you can buy delicious pea soups in bags that are low in calories and designed for weight loss. The contents of the package just need to be filled with boiling water, so it is available to you at any moment of the working day, and you can refresh yourself right at your desk without distracting your employees. Puree pea soup is considered the most delicious

and
Pea soup with croutons
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How many calories are in fresh and boiled peas, canned green peas and other types

100 g of peas contain 32% of the daily value of protein, fat - 1% and carbohydrates - 21%.

Legumes

12.02.2018

7.8 thousand

5.2 thousand

7 min.

Sep-9-2019 KoshkaS

What calorie content does peas have, what dietary properties does it have? All this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

Peas once had another name - “meat for the poor.” Moreover, he wore it completely deservedly, since the composition of peas is similar to meat, and the vegetable proteins present in it are absorbed by the human body much faster than meat proteins. Thanks to the properties that peas have, the calorie content of this product cannot but arouse the interest of people watching their body weight.

The undoubted benefits of peas are due to the rich range of beneficial substances present in each pea. First of all, these are minerals such as calcium, potassium, magnesium, as well as their compounds.

In addition, peas contain phosphorus and iron, iodine, proteins, carbohydrates, and a number of vitamins. During the ripening process, the sugar content in peas decreases and the amount of starch increases

In the food industry, unripe beans of sugar pea varieties are used to prepare soups, purees, side dishes for meat dishes, salads and even snack pies. They are characterized by an average energy value, which allows you to safely use peas when preparing a dietary diet.

Average caloric content of peas per 100 grams of product:

• Fresh - 283.
• Whole dry peas - 343.
• Ground beans - 339.
• Boiled - 118.
• Pods with grains - 44.
• Canned - 65.

The special value of peas lies in the high content of protein of plant origin. It is also enriched with dietary fiber, which helps improve digestive processes in the body.

Nutrient ratio:

• Belkov - 21.
• Fat - 1.8.
• Carbohydrates - 50.1.

The biological value of peas lies in the high percentage of various micro and macroelements. In addition, pea seeds are enriched with various types of organic acids and vitamins, the largest part of which are B vitamins.

Due to its high chemical value, peas have the following therapeutic effects on the body:

• Reduces cholesterol levels.
• Controls the amount of sugar in the blood.
• Promotes the breakdown and synthesis of aminocarboxylic acids.
• Prevents the formation of cancer formations.
• Stimulates the functionality of the digestive and cardiovascular organs.
• Reduces increased swelling.
• It is a potent anthelmintic.
• Helps reduce acidity in the stomach.
• Stimulates growth in adolescents, maintains proper muscle tone.
• Has a beneficial effect on mental abilities.
• Blocks aging processes.
• Normalizes stool.

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Despite the fact that peas are a healthy food product, if consumed incorrectly, they can have a negative effect on the body. Consumption of raw beans in large quantities can lead to dysfunction of the digestive system and disrupt the structure of the mucous membranes of the gastrointestinal tract.

It is not recommended to systematically consume peas for older people, pregnant and lactating women. The presence of gout and diseases of the genitourinary system is also a contraindication to eating peas in any form.

Product Kcal Proteins, g Fats, g Carbon, g

• Boiled peas cause bloating and flatulence, so you should eat them in small portions, combining them with vegetables and herbs (dill, green onions, fennel).
• It is contraindicated for people with gastrointestinal diseases (especially during acute periods), cholecystitis, gout, nephritis, and stomach ulcers.
• Children under 3 years of age and older people should not eat porridge due to the risk of colic and pain. However, already in kindergartens, pea porridge is a frequent guest on the table.
• Peas are not recommended during periods of exacerbation of heart disease and poor blood circulation. This is due to the increased load on the diaphragm and heart muscle when digesting the side dish.

Pea porridge is healthy and affordable for everyone. And to make the food tasty, you need to remember simple cooking rules:

1. If the porridge is prepared from dried rather than fresh peas, the cereal is soaked overnight (6-8 hours). This way you can get rid of the specific and not everyone pleasant smell of cereal. Soaked peas have a pleasant nutty aroma.
2. After soaking, the water is drained and cold fresh water is added. Cook the cereal over low heat and with constant monitoring. Capricious peas often try to burn or escape from the pan.
3. You need to salt the porridge at the end of cooking, not at the beginning.

Eat pea porridge several times a month and it will keep your health in order. It will also preserve your youth and beauty, and you will always be in a great mood.

The following benefits of green peas have been proven:

• the product is saturated with citric and oxalic acids, which are necessary for kidney stones and sand;
• the diuretic properties of green peas make it possible to use it if you are prone to edema;
• the product is enriched with fiber, which stimulates the functioning of the stomach and intestines and removes toxins from the body;
• minerals and vitamins of green peas are beneficial for the health of the heart and blood vessels, and provide effective prevention of blood clots and hypertension;

• legumes contain a lot of iodine and iron - minerals that prevent anemia;
• with regular consumption of legumes, metabolism is restored, the aging process of the body is inhibited, and a powerful antioxidant effect is exerted;
• peas normalize fat metabolism and lower the level of bad cholesterol;
• Green peas, due to their large amount of B vitamins, are useful for stimulating brain function.

As already mentioned, the calorie content of pea puree is relatively low and amounts to only 176 kcal. This is a very good indicator, considering that the dish itself is nutritious and perfectly satisfies the feeling of hunger.

Regular consumption of pea puree has the following positive effects on the body:

• the product contains a lot of fiber, which cleanses the body of waste and toxins;
• Nicotinic acid present in peas normalizes cholesterol balance and reduces the risk of developing cancer;
• vitamin H in puree has a pronounced antioxidant effect, is a natural regulator of blood sugar, stimulates the functions of the digestive system, etc.;
• A number of studies indicate the benefits of pea puree for the treatment of anemia and blood pressure problems.

Composition and beneficial properties of peas

It is very useful to eat fresh peas along with the pods, as they contain a huge amount of 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, dietary fiber, saturated fatty acids, but most of all they contain 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; from macroelements - potassium, phosphorus, sulfur, chlorine, calcium, magnesium, sodium. And more mature ones have less sugar and more starch.

Peas prevent anemia, excess weight, improve the condition of the liver, kidneys and cardiovascular system. Young peas relieve swelling and remove worms, and have an antiseptic effect. Pea pulp cleanses the skin, lightens freckles and age spots.

Peas contain nicotinic acid, which prevents cancer and lowers cholesterol levels. One of the B vitamins, thiamine, improves brain function. Peas are extremely useful for children and adolescents, as they stimulate body growth, improve poor appetite, help better perceive new information and improve muscle tone of the 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 functioning of the gastrointestinal tract and nervous system, and keeps the skin and mucous membranes in good condition.

Dried

Dried peas have a completely different purpose. In cooking, it is often classified not as a legume, but as a cereal, although this is not entirely correct from the biological point of view, but it is fully consistent with the methods of preparation and consumption. The calorie content of dry peas increases significantly due to the complete removal of moisture and an increase in dry mass, which can contain 298–323 kcal/100 g, depending on the variety and degree of maturity of the raw materials used. But since during cooking the grains are again saturated with liquid and increase in volume, the number of calories is also reduced to the level of fresh.

In the composition of such a product, all useful substances are almost completely preserved, and in increased concentration, which makes dry pea grain a valuable component of not only a regular and dietary diet, but also a medicinal diet. It is used as part of complex treatment for a number of diseases, including:

• malignant neoplasms;
• high blood pressure;
• tuberculosis;
• vascular disorders;
• high cholesterol;
• vision problems.

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Also, regular consumption of pea dishes has a beneficial effect on the growth of nails and hair, the condition of the skin, and the normalization of body weight.

For drying, both green and mature yellow pea grains are used, which have the same beneficial properties, but differ in taste and energy value. Thus, the calorie content of milky ripe peas is 55 kcal/100 g in raw form and 298 kcal/100 g in dried form. And yellow contains, respectively, 60 kcal and 300 kcal per 100 grams. Typically, dry pea grain acts as a component of first and second courses; purees and porridges are prepared from it.

Dry pea beans can be stored for 1–2 years, but for this it is necessary to provide suitable conditions, protecting them from moisture and heat. When purchasing, you should pay attention to the shape and color of the peas, which can be yellow or green, but must be small in size (diameter about 4 mm), free from stains, foreign impurities and completely dry.

Beneficial features

It has long been known what beneficial properties belong to legumes, the leader of which is peas. It contains a large amount of citric acid, much more than potatoes, and five times more B vitamins than bread. Peas include pyridoxine, which synthesizes and breaks down essential amino acids. A deficiency of this substance leads to cramps and dermatitis.

The fruits of the green legume plant contain sufficient amounts of selenium, which protects the human body from the effects of radioactive metals, which is an invaluable benefit. Thanks to these properties, it is considered an indispensable anti-carcinogenic agent. The vitamins and minerals in peas are balanced by nature itself, which took care of humans by creating this variety of legumes. Peas have antiseptic properties, remove worms from the body and have a positive effect on the heart and blood vessels, helping to cope with edema.

Due to the fact that this product contains a large amount of organic acids (oxalic and citric), it helps remove sand from the kidneys, which prevents the development of urolithiasis. In addition to vitamins, minerals and acids, peas contain antioxidants that cleanse the body of accumulated cholesterol, reduce the risk of developing tumor diseases and rejuvenate cells. The fiber contained in the legume product helps to naturally cleanse the intestines of waste, toxins and putrefactive accumulations.

This product contains vitamin H - the “element of beauty”, which regulates blood sugar levels, stimulates the gastrointestinal tract, and takes care of the condition of the skin and mucous membranes. Peas also contain phosphorus, which is necessary for the transport of oxygen and the formation of the skeleton.

It is difficult to imagine how much benefit B vitamins, which are found in large dosages in peas, bring to the body: they supply the body with energy, improve the functioning of the central nervous system and activate brain activity. That is why dishes made from this product are necessary for children and the younger generation, for whom it ensures the development and growth of the young body.

How to choose canned green peas?

How to cook peas. Tips for cooking pea dishes

You can prepare various dishes from peas, simple ones that do not require the use of several technologies, and restaurant dishes with an exquisite taste.

You can familiarize yourself with the following methods of preparing peas in the recipes offered in the article:

1. Pea porridge with stew. You should prepare in advance 2/3 cup of peas, preferably crushed, an onion, carrots and a can of stew - 250-300 g. The rest of the seasonings and sunflower oil for frying are probably in every housewife's kitchen. The peas are soaked for 6-8 hours, then the water is drained, another is poured in and the beans are boiled until tender with a bay leaf. While the peas are boiling, the vegetables are chopped and sautéed with sunflower oil. Add stewed meat to the pan with vegetables, bring to a boil - the liquid should evaporate. At this time, boiled peas are pounded, mixed with vegetables and stewed meat, and added salt if necessary. It should be eaten hot, each serving can be sprinkled with herbs.
2. Hummus. This dish resembles the consistency of pea porridge, only with a delicate, delicate taste. Ingredients for hummus: a glass of peas, one lemon, half a glass of sesame seeds, garlic, olive oil. To traditional salt you need to add chili pepper and coriander. The peas are also soaked, boiled until fully cooked, and at this time the paste - tahini - is prepared. In a dry frying pan, brown the sesame seeds, chop them, add lemon juice and ice water, stirring until you get a homogeneous puree-like paste. The finished peas are blended into porridge with a blender, mixed with tahini, and seasonings are added to taste. Before serving, it is advisable to sprinkle with pomegranate seeds or black sesame seeds.
3. Pea soup with smoked ribs. The set of ingredients for this dish is the simplest: a glass of dry peas, 300 g of smoked ribs, 1 carrot and onion each, 2-3 potatoes, 2-3 cloves of garlic, seasonings to taste, vegetable oil for frying. The peas are soaked as usual, and the broth is boiled in a 2 liter saucepan based on the smoked ribs. If you like boiled peas, place them together with the meat in boiling water. All vegetables are peeled, carrots and onions are sautéed separately in sunflower oil. After 40-50 minutes of cooking, potatoes, cut into even slices, are placed in a pan with broth, and after another 10 minutes, sautéed vegetables are added. The soup will be ready when the potatoes are completely cooked. 2-3 minutes before turning off, add spices to taste - salt, a mixture of peppers, bay leaf and chopped garlic. Before serving, it is advisable to sprinkle each plate with chopped parsley and dill.
4. Pea soup for vegans. Ingredients: split peas, carrots - 2 pieces, onions - 2 pieces, water, vegetable oil and necessary spices. The quantity of products is calculated for 1.5 liters of water. The peas are soaked for 6-8 hours, the water is drained, and the beans are set to cook. The vegetables are sautéed together, then added to almost finished peas and cooked. Spices - to taste. You can also add potatoes, bell peppers, frozen cauliflower or broccoli to the soup.
5. Dosas. This very interesting Indian dish is easy to prepare, but the preparatory stage is long. The peas should be soaked for 8 hours, and then the dough should be left to infuse for a day. Ingredients for cooking: basmati rice and dry peas - 100 g each, turmeric, safflower oil, water, salt and pepper. Soak peas for 8 hours, basmati rice for 1 hour. Part of the liquid is drained, leaving a little, mix peas and rice, grind with a blender until mushy. The mixture is left to absorb each other’s juices for 24 hours, then seasonings are added to the mixture and fried, like regular pancakes or pancakes, in safflower oil. The dough is poured into the pan and, after one side is browned, turned over to the other. Sunflower oil will give an Indian dish an almost Slavic taste.
6. Pea casserole. This is a dish of traditional Russian cuisine. You should prepare in advance: dried porcini mushrooms - 30 g, a glass of peas - they should be pre-soaked, carrots, melted butter - 60 g, cream 30-32% - 20 g, onions - 2 pieces, eggs - 2 pieces, breadcrumbs. Seasonings: red and black pepper, sea and regular salt. The prepared peas are boiled until tender, the mushrooms are soaked for 20 minutes, the whole onion is boiled for the same amount of time, and cut into large pieces. Peel the carrots and onions, cut the carrots into strips, and cut the onion into half rings (it should be placed in the freezer for 5 minutes). Boiled peas are pounded into puree, adding cream and melted butter - 1/3 of the total amount. Vegetables are sautéed separately. All processed ingredients are combined, eggs and seasonings are added and mixed until completely homogeneous. Preheat the oven to 180 degrees, place parchment in the pan and grease it with oil. Pour in the pea batter, distributing evenly. Bake for 40 minutes. Grease the finished casserole with the remaining melted butter. It will be tastier if each piece is dipped in sour cream before eating.
7. Pea sausage. Amount of products needed: dry peas - a glass, water - 2.5 cups, beet juice - 2 tablespoons, garlic - 2 cloves, sunflower oil - 1/3 cup, agar-agar plate, salt - a teaspoon. Seasonings to taste - a mixture of peppers and crushed nutmeg. Dry peas are fried in a dry frying pan until golden brown and ground into flour. To make the mass more homogeneous in the future, it is sifted. Place a pan of water on the fire, as soon as the water boils, pour pea flour into it and cook, stirring constantly so as not to burn. Agar-agar is diluted in cold water and added to the pea mixture 2-3 minutes before turning off. When the pea flour is completely cooked and the mixture thickens, add all the seasonings and add beet juice. Stir until completely homogeneous and pour into the mold. It is very convenient to use a cut small plastic bottle, greased from the inside with oil. The form hardens in the refrigerator in 2-2.5 hours. You can add fried bacon or pieces of lard to the sausage mince for flavor.

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Dry peas are never served al dente, that is, slightly raw. It needs to be cooked until cooked, to the point where it begins to soften.

Pea dishes should be introduced into the diet no more than 2 times a week; the serving size should not exceed 150 g for women and 200 g for men of average build, taking into account diseases of the digestive system.

New varieties and innovative production technologies of pea cereal can reduce its preparation time to 35-40 minutes. It is recommended to keep washed whole or very dry peas in cold water for 2-4 hours. In addition, to reduce the cooking time of the product, you can add cold water to the boiling water with peas several times.

Peas are one of the main ingredients in vegetable soups. It can be used as a side dish, as a filling for pies, or as a snack. It is used to make noodles and pancakes. There are many recipes for new and classic dishes from different countries using peas and flour.

Application

Dried peas are used to make soups and porridges, and are used as a side dish for meat dishes.

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Green

Peas are distinguished by varieties:

• peeling - very hard, practically indestructible, suitable only for soups or porridges, giving these dishes an appetizing aroma and thick consistency;
• sugar - soft and juicy, can be eaten raw along with the pods;
• brain - used in an unripe state to obtain the so-called green peas, which are suitable for fresh consumption, freezing, canning and preparing various dishes.

Ripe peas have hard yellow grains, which are most often dried whole or split for storage. Green pea pods with still unformed peas are consumed raw, stewed, added to soups, and porridges, purees, and first courses are cooked from fully ripened ones. But the most popular and beloved by many is green peas that have not had time to harden, which have a minimum calorie content (55 kcal/100 g) and are the only one of all that can be consumed raw, not thermally processed.

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The recommended intake of peas by doctors and nutritionists is 120–180 g per day for an adult. It is especially advisable to include pea beans in the diet during weight loss due to several properties that are important for normalizing weight, including:

• activation of fat breakdown;
• acceleration of the secretion and outflow of bile;
• mild diuretic and laxative effect.

The great benefits of green peas are due to the presence of high-quality, easily digestible vegetable protein, which is similar in structure to meat protein and contains some essential amino acids. Therefore, green peas, like meat, help build muscle tissue without increasing fat mass and at the same time have a lower calorie content, which makes it an indispensable component of almost any diet menu for weight loss.

At the same time, green peas are a perishable product that can be stored in the refrigerator without losing their beneficial and tasteful qualities for no more than 10–12 days. In addition, it is available during the season for a very short time, since it is harvested at the stage of “milk” maturity, before the peas have lost their juiciness.

The product is most often sold directly in pods, which should be rich green in color, moderately filled with soft peas and have fresh stalks. You can also buy peeled green peas, but in this case, check for signs of rot and mold, dark spots, and other damage.

The best option for long-term storage of green peas is the fastest possible freezing, which allows you to preserve not only the excellent taste, but also the rich vitamin and mineral composition, and also extend the shelf life of the product to 1 year. But since grains lose moisture during freezing, the amount of dry mass per unit volume increases, which increases the calorie content of peas to 75 kcal per 100 g, although in terms of peas this figure remains unchanged.