The pea (Pisum sativum) is part of the largest group of legumes, which is included in the family Papilionaceae. Its origin is uncertain, but is assumed to come from Asia: it was widespread in India, from where he then in China and here in Europe.
In store we can find mainly: * Peas cooked: ready for consumption, stored in a box, jar or vacuum. * Frozen Peas: to be consumed after cooking, as if they were fresh. * Dried peas: green peas, dried, and then be subjected to soaking and cooking. * Fresh peas: in the spring to be shelled and after cooking.
The peas in the kitchen are appreciated natural, seasonal salads, alone cooked with butter or oil, with bacon, diced ham or onion. They are excellent with the cream sauce for ravioli and pasta varies or timbales. They are used for preparing soups, omelets, side dishes and with fish as in the Roman recipe of "cuttlefish with peas."
Peas contain a fair amount of vitamins A and C, but also B1, B2 and PP, potassium, calcium, magnesium, phosphorus. These vegetables are energy and nutrients and help reduce cholesterol.
Given the lower concentration of starch compared to other legumes, are more digestible, also contained few lipids, are also used in low calorie diets.
Carbohydrates and protein content in fresh peas provide a caloric content of about 80 calories per hundred grams of product. In peas proteins represent about 20% and 80% carbohydrates, resulting in a calorific value of more than 300 calories per hundred grams of product.
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