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Pea pods: nutritional properties, recipes and tips on how to cook pea skins.
THEpods of peasthey are commonly calledpeels and, although many Italians are not familiar with it, they can be eaten with a large number of recipes.
Technically speaking, ipods of peasthey are a fruit like apples or pears!Botanically, the pods develop from flowers and produce seeds (peas) like any fruit. Pea pods have always been edible, just think that in FranceMiddle Ages peas were called "mange-tout", because both the seeds and the pods were consumed. In the culinary culture of the Philippines, peas are eaten still kept in the skins!
Unlike the seed, ipods of peasthey cannot be stored for long and should be eaten fresh, so be sure to use only before preparing any recipepea peels very fresh because they are easily perishable.
Nutritional properties of pea pods
THE pea pods they have remarkable nutritional properties, especially when it comes to vitamins. They are low in calories, contain no fat and can add flavor and texture to your dishes.
A serving of 100 grams ofpea husksit provides only 42 calories with a good profile in terms of micronutrients. THEpea podsthey are an excellent source of vitamins A, C and K. Vitamin A is important for the health of the skin and eyes, it helps the functions of the immune system and is essential during growth. Vitamin C is a powerful antioxidant which, as everyone will know, strengthens the immune system. Not everyone knows that vitamin C is useful in case of gingivitis or particularly sensitive gums and helps the production of collagen. Vitamin K promotes bone health and is essential for normal blood clotting.
100 grams of pea skins provide 2 milligrams of iron, an essential mineral for many enzymes and to ensure good health of the body.
Recipes with pea pods
It is easy to cook pea skins, they can be prepared boiled or sautéed in a pan, they can be the protagonists of tasty flans and even soups. THE pods of peas they taste just as sweet, indeed, in some cases they are sweeter than the peas we usually eat, the only major difference lies in the consistency: pea pods they are very fibrous. 100 grams of product bring 3 grams of fiber to the body. For all the recipes to prepare with pea pods, I refer you to the articles:
- Pea pods, recipes
- Pea husks, recipes
Suggested recipes: pod flan, risotto with pea skins, pea skin cream, pea skins in batter.
The same recipes can be exploited for recycle the bean peels.
Why consume the pods?
THEpods of peasthey are not the only "edible peels". We can cook potato skins, courgette skins, broad bean pods, peas or borlotti beans. The pods represent about 70% of the legume, this means that if you bought 10 euros of fresh legumes, 7 euros were wasted! As is clear from the nutritional properties, the pods of peas are not only edible but also provide a large number of essential micronutrients for the body. The taste of the pods is very similar to that of the legumes they contain. Remember that when cooking pods, the fresher they are, the better the yield.
In this article we have talked about the peels of common peas and not about the macrocarpon variety known as the mangiatutto or jackdaw pea; of this variety it is also normal to consume the pod because the seeds do not develop stopping at the embryonic state. Snow peas are more tender than the classic pods of the common pea or better, the varieties to be shelled.
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