Present in countless stews and recipes, peas are a legume native to the Middle East whose consumption has spread throughout the world. So much so that they are fully integrated into the Mediterranean diet, being a source of nutrients.
Although there is a belief that peas are a vegetable, they are a legume, just like chickpeas or lentils. These small seeds are known for their small, round shape and deep green color, as well as their mild flavor. This food is used as an ingredient in stews, rice and other dishes such as peas with ham.
Calories: 80 kcal
Proteins: 5.3 g
Fats: 0.4 gr
Carbohydrates: 10 gr
Fibra: 7,8 gr
Calcium: 25 mg
Hierro: 1,5 mg
Magnesium: 27 mg
Potassium: 340 mg
Phosphorus: 122 mg
Peas are a legume with a lower caloric content than others in the same family such as lentils or chickpeas. However, they are rich in proteins, necessary for muscle development. In fact, if we look at the Spanish Nutrition Foundation, an average serving of peas has almost as much protein as a whole egg, although this is of lower quality.
Likewise, this food is a source of fiber, which helps regulate intestinal transit and combat constipation problems. It is also rich in potassium, essential for the proper functioning of the nervous system.
The vitamin content of peas promotes the creation of blood cells, while providing folic acid, essential for pregnant women to prevent malformations in the fetus.
