What to do with Green peas
Green peas nutrition facts
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Health benefits of green peas
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Green peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.
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Fresh, tender peas are relatively low in calories on comparison to beans, and cowpeas. 100 g of green peas carry just 81 calories, and no cholesterol. Nonetheless, they are good sources of protein, vitamins, and soluble as well as insoluble fiber.
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Fresh pea pods are an excellent sources of folic acid. 100 g provides 65 μg or 16% of recommended daily levels of folates. Folates are one of the B-complex vitamins required for DNA synthesis inside the cell. Studies suggest that adequate folate rich foods when given to expectant mothers would help prevent neural tube defects in their newborn babies.
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Fresh green peas are very good in ascorbic acid (vitamin C). 100 g of fresh pods carry 40 mg or 67% of daily requirement of vitamin C. Vitamin C is a powerful natural water-soluble anti-oxidant. Vegetables rich in this vitamin would help human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
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Peas contain phytosterols, especially ?-sitosterol. Studies suggest that vegetables like legumes, fruits and cereals rich in plant sterols help lower cholesterol levels inside the human body.
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Garden peas are also good in vitamin K. 100 g of fresh seeds contain about 24.8 μg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin K has been found to have a potential role in bone mass building function (mineralization) through promotion of osteotrophic activity inside the bone cells. It also has established role in the cure of Alzheimer's disease patients by limiting neuronal damage inside the brain.
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Fresh green peas also carry adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zea-xanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin A is an essential nutrient required for maintaining healthy membranes, skin and eye-sight. Additionally, consumption of natural fruits/vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
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In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc, and manganese.
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Cassava
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Taro
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Acorn squash
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Savoy Cabbage Savoy Cabbage
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Avocados Avocados are commercially valuable, and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
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Fennel Did you know that Fennel is actually really good for digestion, anise flavored and often used in Mediterranean cuisine. You can eat it raw or cooked in side dishes, pasta or salads see more on the videos
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Garlic Garlic
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Green beans Green beans
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Green peas Green peas
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Mustard greens Mustard greens
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Olives The Olive is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil.
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Turnip greens Turnip greens
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Mushrooms Mushrooms
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Okra Okra
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Parsnips Parsnips
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Kohlrabi Kohlrabi also named: German turnip
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Peppers Peppers
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Potatoes Potatoes
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Radish Radish
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Radicchio Radicchio
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Rhubarb Rhubarb
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Rutabaga Rutabaga
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Shallots Shallots
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Spinach Spinach
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Sweet potatoes Sweet potatoes
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Summer Squash Summer Squash
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Tomatoes Fried green tomatoes- great movie, great recipe. Slow cooker recipe herb covered chicken & heirloom tomatoes w/ rice Recipe
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Yams Yams
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Onions Onions
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Squash Squash
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artichoke The artichoke is falsely said to be the food for the poor as you have more in your plate when you finish than when you started.
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Arugula Arugula is rich in vitamin C and potassium, A rich taste, a very strong flavor. Usualy, you would use it in salads, pizzas, served with cheese, etc.. Arugula is good!
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Asparagus Asparagus
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Beet
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Bok choy Bok choy
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Broccoli Broccoli
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Brussels sprout Brussels sprouts were popular as early as the ancient Rome era. This is at first a wild cabbage.
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Cabbage Cabbage
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Carrots Carrots
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Cauliflower Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.
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Celery Celery
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Celery-Root Celery Root
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Chard Chard
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Collard greens Collard greens
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Cucumber Cucumber
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Corn Corn
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Eggplant Eggplant
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Endive Endive
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Kale Kale
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Lettuce Lettuce
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leeks leeks
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Napa cabbage Napa cabbage
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Turnip Turnip
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waterCress waterCress