Peas are a legume whose nutritional values ​​and health properties have been appreciated for millennia. It was already known in ancient times in India, Egypt and Rome. Pea consumption became more widespread in Europe during the Middle Ages

 Features:

– Peas help deacidify the body

– Prevents colon cancer

– Helps in the treatment of breast cancer , pancreatic cancer , prostate cancer , lung cancer and leukemia .

-Due to its low glycemic index, it should be included in the diet of diabetics

-Good source of protein

– It also provides minerals such as iron , calcium , phosphorus , magnesium , potassium

– Contains B vitamins that protect the nervous system and help prevent anxiety and depression and alleviate the effects of stress

-It also has a lot of anti-cancer antioxidants.

– It has a very good effect on the vascular system and the heart.

-Reduces the risk of atherosclerosis

-The compounds contained in peas also prevent the formation of clots and the development of thrombosis

-Eating peas also affects your eyesight. Mainly due to the presence of lutein.

- Thanks to the iron content, peas increase the level of hemoglobin in the blood

Peas in the kitchen:

In Europe, peas are a common and easily available plant, eagerly used in cooking. It is one of the longest-cultivated vegetables in the world . It has a rich set of amino acids , a lot of fiber and vitamins. It is the basis of many popular traditional dishes, such as pea soup or Christmas cabbage. Yellow, ripe peas can replace meat in goulash or stuffing for cabbage rolls . In Indian cuisine, it is used in many ways for stews and various vegetable stews, e.g. with lamb meat, thick Sambar soup, delicious Dosa pancakes or Dal Tadka stew. The hardness of peas can be reduced with spices such as cumin, ginger , marjoram, dill and paprika.