In season now: Peas
Green peas, also known as English or garden peas, are out of the garden and ready for dinner this month.
Not only are they delicious, but they contain some surprising health benefits.
Bite for bite, peas have twice the folate of raw spinach and more fiber than cooked broccoli. Doctors have long known that getting more dietary fiber is one of the best ways to lower cholesterol, and with it the risk for heart disease.
In the intestine, the fiber in peas binds with bile from the liver and traps it in the stool. By removing bile, which is very high in cholesterol, the body automatically brings cholesterol levels down.
Here’s an important, but little-known fact: The chlorophyllin in peas has a special molecular shape that allows it to grab cancer-causing chemicals in the body. Nutrition experts at the University of Toronto say the chlorophyllin attaches to carcinogens and helps prevent them from being absorbed. They recommend eating peas and other bright, green vegetables as often as possible.
Studies in Denmark show that the fiber in peas can result in a reduction of total triglyceride levels if eaten regularly for just two weeks.
Peas fresh from the garden have more nutrients than others. Canned peas lose some nutrients, but frozen are almost as good as fresh.
Though the pods of some peas are edible, the peas themselves contain most of the fiber, folate, niacin, phosphorus, riboflavin, thiamin, vitamin C, and vitamin A.
For a nutritious treat, cook a 16-oz bag of frozen peas in 1/4 cup of water for 3 minutes. Drain and add 1 tablespoon minced chives, 2 teaspoons minced tarragon, 2 tablespoons butter, and a sprinkle of salt. Delicious!
