Effect:
immune-boosting, antibiotic, anti-inflammatory
Areas of application:
Gastrointestinal area, lower cholesterol levels, reduce hardening of the arteries (arteriosclerosis)
Plant parts used:
Seeds
Collection time:
Early summer
To find:
Garden plant
Ingredients:
Saponins, iron, copper, protein, purines, molybdenum
Other:
The pea is the most protein-rich legume and is a good meat substitute. It is also a good source of iron and copper.
🛑 If you often suffer from gout, you shouldn't have peas on your menu so often.
Canned peas: contain fewer organic substances than dried or frozen fruits. In particular, their proportions of potassium, zinc, copper and B vitamins are significantly reduced. However, their salt content is increased. Nevertheless, they can be a tasty and healthy addition to salads, especially in combination with lentils, corn and preserved celery.
Frozen peas: contain almost as many organic substances as the fresh produce. They should only be steamed briefly over a low heat and should never be cooked for a long time.
Dry peas: only contain around 12 percent of the 75 percent water content. This means they can be kept for up to a year, but their B vitamin content is also significantly reduced because they have usually been exposed to a lot of light in stores. Dried peas are soaked for ten to twelve hours before cooking. You should also use the soaking water for cooking because numerous biological substances are dissolved in it.