Healing Properties of Peas
This alkaline-reacting vegetable is an outstanding source of vitamins A, B1, and C. The pea pods are very high in chlorophyll, iron, and calcium-controlling properties. Discarded pods are discarded vitamins and valuable minerals.
Fresh garden peas are slightly diuretic in action. They also give relief to ulcer pains in the stomach because they help use up the stomach acids. In cases of ulcers, however, peas should be pureed.
People who have a vitamin A deficiency should eat them raw, liquefied, or in juice. They should be eaten in combination with non-starchy vegetables to get the full value of the vitamin A they contain.
Key benefits of peas
Peas help to steady blood sugar levels in the body. They are also the richest food source of vitamin B1 and may also help to reduce heart disease risk.
How much should you eat?
Between 100-150g of frozen or fresh peas supply an adult’s daily thiamin need, about half of a person’s fiber needs and about a fifth of an adult’s daily iron requirement.
Maximizing the benefits of peas
Canned peas should be avoided as they lose most of their nutrient in the canning process and they also have added salt. Fresh peas should be stored in the fridge and should be eaten within two days of purchase.
Helping You Bone Up
Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin K, some of which our bodies convert into K2, which activates osteo-calcin, the major non-collagen protein in bone. Osteocalcin anchors calcium molecules inside of the bone. Therefore, without enough vitamin K2, 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 homo-cysteine, a dangerous molecule can obstruct collagen cross-linking, resulting in poor bone matrix and osteoporosis. One study showed that postmenopausal women who were not considered deficient in folic acid lowered their homocysteine levels simply by supplementing with folic acid by itself.
Help Your Heart by Passing the Peas, Please
In addition to affecting bone health, homocysteine contributes to athero-sclerosis through its ability to damage the blood vessels, keeping them in a constant state of injury. Therefore the folic acid and vitamin B6 in green peas are supportive of cardiovascular health as well. In fact, folic acid is so important for cardiovascular function that a major 1995 study concluded that 400 micrograms per day of folic acid could prevent 28,000 cardiovascular deaths per year in the United States.
The contributions of green peas to heart health do not stop there. The vitamin K featured in green peas is instrumental to the body’s healthy blood clotting ability.
Green peas are one of the important foods to include in your diet if you oftentimes feel fatigued and sluggish. That is because they provide nutrients that help support the energy-producing cells and systems of the body.
Peas Promote Optimal Health
Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancer. A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone-related cancers like breast, prostate, cervix, and ovarian cancers. Vitamin C is your body’s first and most effective line of antioxidant protection. Vitamin C protects cell structures like DNA from damage; it helps the body deal with environmental pollution and toxic chemicals; it enhances immune function, and it inhibits the formation of cancer-causing compounds in the body (such as the nitrosamines, chemicals produced when the body digests processed meats containing nitrates).