Amazing health benefits of Green pea/Garden pea/Pisum sativum

  

Green pea/Garden pea/Pisum sativum


Pisum sativum (Family: Fabaceae), as known as green pea or garden pea, has long been important in diet due to its content of fiber, protein, starch, trace elements, and many phytochemical substances. It has been shown to possess antibacterial, antidiabetic, antifungal, anti-inflammatory, antihypercholesterolemia, and antioxidant activities. Its nonnutritive biologically active components include alkaloids, flavonoids, glycosides, isoflavones, phenols, phytosterols, phytic acid, protease inhibitors, saponins, and tannins. This plant is rich in apigenin, hydroxybenzoic, hydroxycinnamic, luteolin, and quercetin, all of which have been reported to contribute to its remedial properties.

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Pea is one of the major food legumes that can grow in different regions, and it ranks the fourth in world food legume productions next to soybean, peanut, and dry bean. Seed and sprout of pea have become increasingly consumed because people concern about their health problem by changing dietary habits.

It has different names in different languages such as English Name(Field pea, Garden pea),  Hindi Name(Matar, Mattar),  Marathi Name(Vataane, Vatana, Mattar, Watane),  Sanskrit Na..................(read more)




Vitamin and Mineral content

Vitamin : A, B1, B2, B3, B6, B9, C, E, K

Mineral : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc

The active phytochemical substances of P. sativum are as follows: Asparaginase; flavonoids including apigenin, daidzein, genistein, and kaempferol; lectin; 

          -Phenolic compounds including caffeic, catechin, coumaric acids, gentisic acids, ferulic, protocatechuic, and vanillic acids; pisatin and an allelopathic active substances; proanthocyanidin; saponins; steroid phytohormone including brassinosteroid; and tannins.  

The most abundant isoflavones in the legume sprouts were found as genistein followed by daidzein.

A total of 17 pigments were identified in the pea cultivars including 8 xanthophylls ((all-E)-neoxanthin, (9‘Z)-neoxanthin, (all-E)-violaxanthin, neochrome, (all-E)-lutein epoxide, (all-E)-lutein, neolutein B, neolutein A), 4 chlorophyll b related compounds (chlorophyll b derivative, chlorophyll b, chloro..................(read more)



Properties and Benefits

  • Taste – Sweet
  • Taste conversion after digestion – sweet
  • Ruksha – dry in nature
  • Virya (potency) – cold (sheetala)
  • Laghu – light to digest
  • Sangrahi – absorbent in nature
  • Effect on Tridosha – Balances kapha and pitta dosha but Increases vata
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  • Dahapaha – relieves burning sensation
  • Ruchi prada – improves taste
  • Pushti prada – improves physical strength

> Peas, mature seeds, sprouted, raw




Uses, benefits and application


1) Peas can be consumed in raw form as well as cooked or frozen form.


2) Dried peas are often made into a soup or simply eaten on their own. 


3) One of the benefits of pea includes cardiovascular health in controlling blood pressure cholesterol levels, particularly from the fiber content.


4) The classic way of cooking garden peas is to line a saucepan with several leaves of washed lettuce and then place the peas on the lettuce. You can then add fresh herbs(mint or coriander leaves) and spices(Cinnamon, pepper, cumin seed powder, clove, bay leaves, etc) if you desire. Cover the peas with more lettuce leaves, add one or two tablespoons of water, and cover the pan. Cook the peas for about 15 to 20 minutes.   

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11) In India, fresh peas are used in various dishes such as aloo matar (curried potatoes with peas) or mattar paneer (paneer cheese with peas), though they can be substituted with frozen peas as well.


12) peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. 


13) Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of th...............(read more)






The Nutrient-Rich Way of Cooking


  • Minimal necessary heat exposure

  • Minimal necessary cooking duration

  • Minimal necessary food surface contact with cooking liq.................(read more)




Further read on following link

https://kbjawadwar.blogspot.com/2021/07/amazing-health-benefits-of-green.html





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Refrence :

1) Pharmacogn Rev. 2017 Jan-Jun; 11(21): 39–42. PMCID: PMC5414455

2) British Journal of Nutrition(2012),108, S3–S10

3) Int J Cancer. 2009 Sep 15; 125(6): 1424–1430.   PMCID: PMC2787087

4) J. Agric. Food Chem. 2001, 49, 10, 4768–4774.   Publication Date:September 19, 2001

5) The World's Healthiest Foods

6) Journal of Soil Science and Plant Physiology | Volume 1 Issue 2 

7) J Food Sci Technol. 2017 Mar; 54(4): 858–870. PMCID: PMC5336453

8) BMC Complementary Medicine and Therapies | Published: 27 March 2017 | Chemical composition and pharmacological activities of Pisum sativum

9) Local tradition and knowledge

10) Dhanvantari Nighantu

11) NCBI

12) PUBMED


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