When most people think of peas, they remember them as the food that they loved to hate when they were children, yet one that was extremely fun to play with on their plates. Yet, many of these same people, on becoming adults, have a renewed appreciation for this vibrant and delicious legume due to its wonderful taste and texture.
The garden pea, or green pea, is thought to have originated from the field pea that was native to Central Asia and Europe and has been eaten by man for thousands and thousands of years. In fact, peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.
Convenient & Nutritions
Green peas are bursting with nutrients. They provide good to very good amounts of 8 vitamins, 7 minerals, dietary fiber and protein. They are a very good source of vitamin K1, which activates osteocalcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Therefore, without enough vitamin K1, osteocalcin levels are inadequate and bone mineralization is impaired.
Green peas also serve as a very good source of folic acid and a good source of vitamin B6. These two nutrients help to reduce the buildup of a metabolic byproduct called homocysteine, a dangerous molecule can obstruct collagen cross-linking, resulting in poor bone matrix and osteoporosis.
Green peas a very good source of thiamin-vitamin B1 and a good source of vitamin B6, riboflavin-vitamin B2 and niacin-vitamin B3, all of which are nutrients that are necessary for carbohydrate, protein and lipid metabolism.
Green peas are also a good source of iron, a mineral necessary for normal blood cell formation and function, whose deficiency results in anaemia, fatigue, decreased immune function, and learning problems.
In addition, green peas are a very good source of vitamin C, which protects many energy-producing cells and systems in the body from free radical damage. Body tissues with particularly high vitamin C requirements include the adrenal glands, ocular lens, liver, immune system, connective tissues, and fats circulating in the blood.