How many carbohydrates in boiled peas 100 grams. Calorie Boiled peas. Chemical composition and nutritional value. Features of the pea diet

Dried peas are saturated with B and A vitamins and ascorbic acid. It contains a lot of iron, phosphorus, calcium, potassium, zinc, magnesium.

The calorie content of peas boiled in water per 100 grams is 59.8 kcal. In 100 g of product:

5.9 g protein;
0 g fat;
9.1 g of carbohydrates.

Boiled peas are enriched with vitamins B, A, E, C, PP, sulfur minerals, magnesium, potassium, iodine, sodium, calcium, chlorine. With the regular consumption of such dishes, the work of the heart and blood vessels is normalized, metabolism is accelerated, blood pressure is lowered, cholesterol is lowered in the blood, and the intestines are cleansed of toxins.

Calorie boiled peas in mashed potatoes per 100 grams

Calorie content of boiled peas in the form of mashed potatoes per 100 grams is 35.4 kcal. In 100 g of the dish:

2.15 g protein;
0.19 g fat;
6.8 g of carbohydrates.

In addition to peas, potatoes, spices, salt, carrots, and onions are added to the puree. The dish is saturated with vitamins and minerals that have a beneficial effect on the functioning of the heart, vascular system, gastrointestinal tract, and nervous system.

Calorie content of green peas per 100 grams

The calorie content of fresh green peas per 100 grams is 74 kcal. 100 g of peas contains:

5.2 g protein;
0.15 g fat;
13.6 g of carbohydrates.

The product is saturated with essential protein, useful vegetable sugars, easily digestible vegetable fat. It contains a lot of vitamins B, PP, essential amino acids. If you do not have problems with the gastrointestinal tract, be sure to include green peas in your diet.

Calorie content of canned peas per 100 grams

Calorie content of canned peas per 100 grams is 55.7 kcal. In 100 g of product:

3.58 g protein;
0.13 g fat;
9.9 g of carbohydrates.

Canned peas help lower cholesterol levels, improve bone health, prevent the development of oncology, and are an effective tool for preventing anemia. With regular use of this product, the work of the nervous system is normalized, immunity is increased.

Calorie fried peas per 100 grams

The calorie content of fried peas per 100 grams is quite large and amounts to 170 kcal. 100 gram serving contains:

5.1 g protein;
13 g fat;
8.4 g of carbohydrates.

Doctors and nutritionists do not recommend to abuse such a dish. In very limited quantities, roasted peas are allowed when losing weight and during a diet. It should be abandoned with cholecystitis, pancreatitis, inflammatory processes of the stomach and intestines. When overeating with fried peas, flatulence, diarrhea, constipation and other disorders in the digestive tract occur.

The benefits of green peas

The following benefits of green peas have been proven:

the product is saturated with citric and oxalic acids, which are necessary for kidney stones and sand;
the diuretic properties of green peas make it possible to use it with a tendency to edema;
the product is enriched with fiber, which stimulates the work of the stomach and intestines, removes toxins from the body;
minerals and vitamins of green peas are beneficial for the health of the heart, blood vessels, provide effective prevention of blood clots and hypertension;

legumes contain a lot of iodine and iron - minerals that prevent anemia;
with regular consumption of legumes, metabolism is restored, the aging process of the body is inhibited, and a powerful antioxidant effect is exerted;
peas normalizes fat metabolism, lowers the level of bad cholesterol;
green peas due to the large amount of B vitamins are useful for stimulating the brain.

Harm of green peas

From the use of green peas should be abandoned when:

circulatory disorders;
exacerbations of gastrointestinal diseases;
with a tendency to bloating and flatulence;
diagnosing diseases of the gallbladder and ducts, as well as the pancreas.

To eliminate the "bloating" properties of peas, it should be soaked in water before boiling for 12 hours.

Peas boiled rich in vitamins and minerals such as: vitamin B1 - 12.7%, vitamin B5 - 11.9%, vitamin B9 - 16.3%, potassium - 14.5%, phosphorus - 12.4%, manganese - 19, 8%, copper - 18.1%

What is useful Boiled peas

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to a disruption in the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine and the risk of cardiovascular disease.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.

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Ancient Chinese philosophers called peas "a symbol of fertility, purity and wealth", medieval French cooks served dishes with a valuable food product to the royal table. In Russia, before the appearance of potatoes, the main dish was covering the human need for vegetable protein, vitamins and carbohydrates, mineral salts and trace elements. Lean boiled peas had a low calorie content, but they replaced meat products in the daily menu. Easily digestible contained a unique composition of amino acids - it was not for nothing that peas were called "meat for the poor." Delicious boiled peas were part of a variety of dishes: soups and pies, sauces and stews, cereals and noodles.

According to the classification, there are three types of such a plant as peas. Its calorie content, as well as useful properties, are due to belonging to a certain group.

In shelling peas, the peas themselves have a regular round shape, the valves become rigid when ripe. For long-term storage, whole peas are dried. The calorie content of such a product is quite high - from 298 to 311 kcal per 100 g of dry grains. An analysis of the energy value of peas shows that out of 298 kcal, proteins account for 82 kcal, fats - 18 kcal, and carbohydrates - 198 kcal. Table varieties of peas are usually used for making soups, cereals or mashed potatoes, side dishes. Boiled shelled peas have a low calorie content in mashed potatoes or soups, only 60 kcal, while it is rich in protein and is great for diet food.

Unlike shelling varieties, underdeveloped grains with a high moisture content are valued in sugar peas. The beans of such peas are sweet in taste, fleshy, but they wrinkle during the drying process.

Peas of the brain varieties, when ripe, change their round shape, wrinkle, resembling the meninges. These varieties are rich in sucrose, sweet in taste, and are used for canning. They are unsuitable for heat treatment, although they have the lowest calorie content of all pea varieties.

Dietary dish: boiled peas, calories and benefits

Peas are often called the “king of cereals” for their rich composition: a whole spectrum of B vitamins, vitamins A and C, PP and E. The amount of minerals in peas is very high: calcium and potassium, phosphorus, magnesium, iron, iodine, selenium, sulfur , chlorine and others. An annual plant contains important amino acids, pyridoxine, many enzymes, fiber. Glucose turns into starch as the peas ripen. Pea dishes are good for diet food, as well as for those who observe religious fasts.

Studies by Canadian scientists have confirmed that pea vegetable protein is highly digestible, is an excellent alternative to meat, has a positive effect on the functioning of the heart and blood vessels, normalizes blood pressure, and eliminates swelling. Boiled peas, the calorie content of which can be a pleasant surprise for losing weight, serves as an excellent hearty dish during the period of active weight loss. Boiled peas are also useful for people suffering from anemia and malfunctioning of the kidneys, problems with the gastrointestinal tract (constipation, heartburn, and other disorders). What else is valuable boiled peas? The calorie content and beneficial properties of this “king of the legume family” can prevent thyroid problems (goiter), atherosclerosis and obesity. In addition, boiled peas restore metabolism and relieve headaches.

What happens to peas during cooking?

Amazing product - peas! During heat treatment, it significantly loses its calorie content, but at the same time retains all the healing properties! So, for example, if you boil crushed peas, you can get 115 kcal per 100 g of the finished product, green peas - 160 kcal, in pea soup - 60-66 kcal. But if you add additional ingredients to boiled peas, what is the calorie content? The same with onion frying will result in 73 kcal, and if you add smoked meats to this dish - 103 kcal. Pea puree will also be different if it is enriched with various goodies. In its pure form, pea porridge (mashed potatoes) without additives - 60 kcal, with butter - 103 kcal, and with mushrooms (champignons) - 140 kcal!

How to cook peas

Recommendations for cooking boiled peas may vary depending on the variety of "brother beans and lentils", as well as how it was pre-treated. Whole grains of peas cannot be boiled without soaking, therefore it is necessary to fill them with a double volume of water and leave them overnight (6-12 hours). The higher the temperature in the room where the peas are infused, the shorter the time interval should be, since split and whole peas have the ability to oxidize when they are in water for a long time. Therefore, in Eastern culture, there are several secrets to cooking whole or split peas without soaking.

One of the recipes indicates that you can add 1 tsp to a five-liter pan. (without a “slide”), then the product will easily boil soft. In another recipe - pour washed peas with a small amount of water and put on fire, when it boils - add ice water. From the temperature difference, the peas burst. It turns out soft boiled peas. Calorie content per 100 grams of such a dish is 60 kcal, you can add salt only at the end of cooking. Chopped peas, crushed, it is not necessary to soak, but it is cooked for a long time, about an hour.

For ease of preparation, modern manufacturers present crushed peas, steamed. Such a product will be ready in 35-40 minutes. It is often boiled packaged in bags, which brings additional comfort, since the boiled pea mass does not settle to the bottom and does not burn. For the same reason, any variety of peas is cooked over low heat in a thick-walled bowl, with frequent stirring.

How to make boiled peas tastier?

If you pour boiled peas with meat, mushroom or vegetable broth, its calorie content will increase slightly, but the dish will turn out to be more nutritious. Peas cooked in large volumes are especially fragrant and tasty. The more porridge and cabbage soup cooked at the same time, the better the taste of the dishes. Peas are also faster and softer, when cooked, butter or vegetable oil is added (a small amount). Milk gives peas a delicate taste if you add it to water during cooking. Excellent puree is obtained from green peas. It does not contain a starchy aftertaste, but becomes tender and melts in the mouth. Freshly frozen peas, which can often be found in our supermarkets, do not need to be thawed. It is ready for heat treatment. Young pods are dipped into boiling unsalted water, and salt is added to taste at the very end of cooking, when the peas are soft.

Features of the pea diet

The advantages of including boiled peas and various dishes from it in the daily diet of those people who want to lose weight are:

good tolerance;
lack of hunger;
preservation of muscle tissue;
a variety of additional ingredients;
balanced diet;
availability of legumes;
cleansing effect;
improved metabolism.

And in conclusion ... Peas and cosmetology

Boiled peas in the form of puree can be used as a component of whitening face masks that improve its color, rejuvenate the skin, and eliminate puffiness and acne.

Peas are a product, the benefits of which are known to almost everyone. Peas are widely used in Russian cuisine, and in the cuisines of many other countries of the world, they enjoy well-deserved respect. The homeland of peas is considered to be the Mediterranean, where it grew as a wild plant. Some time later, peas began to be grown in India, Tibet and China. The locals highly valued this unique plant, and the pea was, and continues to be considered to this day, a symbol of wealth and prosperity. Scientists have also found evidence that peas were already grown in ancient Egypt.

Thus, peas are a very ancient plant and it is almost impossible to trace its historical roots. And is it worth taking it so seriously? In the end, it is not so important where peas first appeared, it is important that even today we can eat it, thereby providing our body with useful trace elements and vitamins. Despite how many calories are in peas, nutritionists recommend using it on the grounds that the vitamin and mineral composition of this plant is unusually rich.

The composition and benefits of peas

The content of vitamins and nutrients in peas significantly exceeds many other products. Thus, peas are 2 times superior to durum wheat bread in terms of the content of B vitamins, 5 times in the content of vitamin PP, and 1.5 times in the content of vitamin B12. Peas are a source of a special substance - pyridoxine, without which normal synthesis and breakdown of essential amino acids is impossible. Those who are worried about how many calories are in peas and therefore do not want to include them in their diet should be aware that a lack of pyridoxine can lead to seizures or dermatitis.

Peas are considered anti-carcinogenic due to the selenium they contain. This element prevents the entry of radioactive metals into the body, leading to cancer. In folk medicine, peas also occupy a worthy place among other medicinal plants. A decoction of pea tops is recommended for use in kidney diseases, since it has a pronounced diuretic effect. Moreover, the decoction helps dissolve kidney stones. Since in this case it is not the pea itself that is used, but a decoction of its tops, the calorie content of peas does not have any significant effect on weight.

But in general, it must be recognized that the calorie content of peas is a fairly significant indicator that makes it necessary to limit the consumption of this useful product to those who follow their figure.

How many calories in peas

The calorie content of dry peas is 298 kcal per 100 g. It must be said that the calorie content of peas changes after it is cooked. The main dish, which is usually prepared from peas, is pea puree, or as it is also called, pea porridge. Cooking this dish is not difficult, and the calorie content of pea puree is much lower than the calorie content of dry peas.

All a pea puree cook needs to know is that you need to boil the peas until tender, and add salt almost at the very end, so that they boil and become soft. Although, there is one trick: before boiling peas, it must be soaked. It is best to do this at night so that it stays in the water for 8 hours. During this time, substances that can negatively affect the functioning of the digestive tract will be washed out of it. And in order to cook peas, it will take much less time.

The calorie content of pea porridge or pea puree will be only 100 kcal per 100 g. The calorie content of pea porridge will increase if butter is added to it. If you take a vegetable, then the calorie content of pea porridge will remain low enough to add this dish to the diet menu.

It is worth saying that the calorie content of pea puree largely depends on the various products that are added to it. For example, pork ribs are often used as ingredients for this dish, giving it a special taste and aroma. Naturally, the calorie content of pea puree prepared in this way will be high, since pork is a high-calorie food.

Roasted onions, as well as other vegetables, are often added to pea puree. This helps to significantly improve the taste characteristics of the dish, although the peas themselves, if boiled well, turn out to be very tasty and often do not require any additions. You can use boiled peas in the form of porridge or mashed potatoes without fear for your figure, since the calorie content of boiled peas is much lower than the calorie content of dry peas. The lowest calorie content is fresh green peas. It is equal to 75 kcal per 100 g. It is a pity that this product can be consumed fresh only during the harvest period, although replacing it with canned peas, you can almost completely provide the body with those beneficial vitamins and minerals found in green peas.

It is worth saying that our ancestors also knew about the benefits of pea porridge. They appreciated it not only for the calorie content of peas, which allowed them to quickly provide the body with the necessary energy. Pea porridge is mentioned in Russian epics, where, with its help, mighty heroes restored their strength to fight enemies. Peas were in service in many armies of the world, since one serving of pea porridge contained the necessary minimum of vitamins and nutrients so that soldiers could safely endure all the hardships of military campaigns.

Peas are able to literally "put on their feet" and there is a logical explanation for this. It turns out that in terms of protein content, peas are 2 times superior to all other cereals. Protein, as you know, is a building material for our cells, it contains important amino acids, without which the normal functioning of all organs and body systems is impossible.

boiled peas rich in vitamins and minerals such as: vitamin B1 - 13.5%, vitamin B5 - 11%, silicon - 69.2%, cobalt - 32.8%, manganese - 21.9%, copper - 18.8%, molybdenum - 30.1%

What is useful boiled peas

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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