Calories Peas. Chemical composition and nutritional value.

About snow peas

Peas are a herbaceous plant from the legume family. Its fruits are pods, inside which round green peas ripen. This is what growing peas look like in the photo:

There are two types of sowing peas: sugar and shelling . For cultivation on personal plots, shelling varieties are more often used, intended for eating peas. Experienced gardeners speak best of the early varieties Alpha and Gloriosa.

The yield of green peas, depending on the variety, is 0.5-2 kg per square meter.

Peas are traditionally used in four types:

• fresh;
• canned;
• ice cream;
• dried.

The average values ​​of proteins/fats/carbohydrates (BJU) in green peas are 5 g/0.2 g/13 g.

There are as many recipes for preparing dishes from this product as there are varieties of peas.

Beneficial features

Peas contain a maximum amount of vegetable protein, which in composition and nutritional value corresponds to meat products. Peas are a “vitamin tablet” containing: fiber, essential amino acids, mineral compounds (calcium, potassium, iron, phosphorus), vitamins (groups B, C, PP, provitamin A). Fans of pea dishes can appreciate the numerous beneficial properties of this vitamin-rich plant product:

• treatment and prevention of diseases of the stomach (ulcerative diseases), heart;
• reduces cholesterol in the blood;
• helps control diabetes;
• reduces the likelihood of heart attacks and cancer;
• inhibits skin aging processes;
• mild diuretic;
• antioxidant;
• anticarcinogenic effect.

The benefits and harms of peas

Let's look at the benefits and harms of green peas for humans:

conclusions

For young cattle in the first year of life and highly productive cows, which have higher requirements for protein quality, the diet should contain purchased feed, such as soybean or rapeseed meal, brewer's grain or corn gluten (gluten feed). This feed raw material, compared to self-grown leguminous crops, has a higher content of rumen-stable protein.

For cows with average milk production, young animals of the second year of life and fattening bulls, soybean meal can be replaced with more cost-effective protein feeds.

Authors: Christian Ehrhardt, Bendorf and Gregor Weautier, editors of the top-agrarian magazine. Translation by Elena Babenko specifically for the soft-agro.com project

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Features of growing peas

Peas, like any crop, have peculiarities in agricultural technology. Let's look at everything in order.

Sowing time

Peas are considered a cold-resistant crop. Therefore, seeds are sown even at low temperatures, starting from the second half of April. You can sow peas in new areas every two weeks. This will extend the harvest period. It is collected from late June to September.

Landing

The best predecessors of green peas in the garden are cucumbers, pumpkin, cabbage and potatoes.

Peas are planted in the ground, making grooves in the bed at a distance of 50 cm from each other. Leave 5-7 cm between the peas in the row. Planting depth is 3-5 cm. The seeds are sprinkled with earth and compacted.

Attention ! You should not grow peas in a freshly fertilized bed. All fertilizers will go into the green tops, and there will be few pods.

Care

Pea shoots will appear in about a week.

There is no special hassle with planting. Care comes down to:

• weeding;
• watering;
• establishing support for plants;
• loosening the top layer of soil;
• timely harvest.

Watering

Peas do not tolerate heat well. Therefore, it is advisable to water it abundantly. During dry periods, water consumption for irrigation is up to 9-10 liters of water per square meter of planting.

Garter to support

To prevent peas from creeping along the ground, they need to be supported. This can be twine stretched along a row of peas, or rods (pegs) stuck into the ground right next to the roots of the plant.

A mesh with large cells attached along a row of plants is also suitable. The pea produces tendrils, with which it attaches itself to the support.

Harvesting

When are snow peas harvested? Peas bloom 30-50 days (depending on the variety) after germination. 2-3 weeks after the start of mass flowering, you can begin harvesting. Smooth, green pods (without rough skin) are considered ripe.

Attention ! Harvesting stimulates the growth of new pods well.

A dozen or two pods can be left on the bush until fully ripe and used as seeds for planting next year. They will remain viable for two years.

Broad beans, peas and sweet lupine

Cattle can digest few high quality protein feeds. The crude protein contained in the feed is broken down in the rumen and converted by bacteria into microbial protein. With sufficient energy supply, cattle are able to meet most of their protein needs through bacterial protein synthesis.

With high milk yields, rumen bacteria are no longer able to provide the body with a sufficient amount of microbial protein. Therefore, in diets for high-yielding cows, about 35-40% of crude protein should pass through the rumen without being broken down and go directly into the intestines. The proportion of undegradable crude protein is indicated by UDP.

The lower the UDP requirement of livestock, the more protein can be consumed from self-grown feed raw materials. Diets for low-yielding cows, heifers and fattening bulls should contain about 25-30% rumen-stable protein.

Table 1. Protein requirements of cattle

Highly productive cows and replacement young animals need a lot of rumen-stable protein in the first year of life.

Broad beans , peas and sweet lupine are protein feed raw materials that can be used in feeding cattle.

Broad beans and peas contain only about 50-60 percent crude protein compared to soybean meal (Table 2).

Table 2. Nutritional value of protein feed raw materials

Various protein feed raw materials vary greatly in crude protein content and its degradability in the rumen

Unlike soybean meal, the crude protein of beans and peas is broken down significantly more in the rumen, up to 85 percent, which corresponds to a UDP share of 15%. Therefore, beans and peas do not fully satisfy the requirements of highly productive cows and young animals of the first year of life as protein.

Sweet lupine has slightly higher crude protein content and slightly better protein quality. Its crude protein content is about 373 g per kg of dry matter (211 g nXP), the proportion of rumen-stable protein is about 20%. Lupine contains more energy compared to beans and peas.

Leguminous crops contain bitter-tasting substances, which, if fed separately, can lead to a decrease in animal feed intake. White-blooming lupine, unlike blue-blooming varieties, contains virtually no bitter substances. The daily allowance for cows with separate feeding should be limited to 2.5 kg per head per day, for fattening bulls - to 1.2. In a fully mixed diet, you can feed a larger amount of grain legumes, up to 3 kg. Cows with milk production over 25 kg of milk must be additionally fed with feed with a higher UDP content, at least 35%. The proportion of UDP in the total diet can also be increased by feeding alfalfa or meadow grass pellets . The granules contain a high proportion of rumen-stable protein (UDP 45%).

Various feed experiments have shown that it is possible to replace part of the soybean meal (25-50%) with leguminous crops without loss in productivity. But when compiling a diet, it is imperative to monitor the content of starch and sugar, since peas and beans contain a lot of starch.

Also, for fattening bulls, for the most part, soybean meal can be replaced with grain legumes or a mixture of peas and rapeseed meal.

Feed experiments at the Grub Research Center in Bavaria have shown that obtaining an average daily gain of 1600 g is quite possible with “alternative” protein feeds. The experiments showed no difference between different combinations of protein components. Highly productive bulls consumed up to 22 kg of a fully mixed diet per day.

But you need to ensure that broad beans and peas are harvested on time. If the grain contains more than 15% moisture, drying is required. Or, as an alternative, freshly harvested legumes can be preserved with the addition of a 2% propionic acid solution.

Prevention of diseases and pests

The main pests of peas are the leaf roller and the pea codling moth. There are plenty of chemical means to combat them on the shelves of gardening stores (for example, “Danadim”). But it is not advisable to use chemicals in the garden plot.

In such cases, gardeners use a folk remedy - garlic tincture. Add 100 g of garlic, passed through a garlic press, to 10 liters of water, leave for 24 hours and spray the plants. The tincture is also effective against pea aphids.

Reference . To prevent plants from getting sick, it is important to follow a crop rotation schedule. And you shouldn’t plant peas in the same bed for several seasons in a row.

Calorie content

Since peas contain a large amount of carbohydrates and proteins, they are superior in calorie content to certain types of meat (lean beef). Its nutritional value is close to that of beans, which have been called "poor man's meat", and their chemical composition is almost identical.

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When analyzing the calorie content of the product, it was found that the energy value of peas is 298 kilocalories, of which 82 kcal are proteins, 18 kcal are fats, 198 kcal are carbohydrates.

Brain varieties of this fruit have taste advantages over table varieties. They contain high concentrations of sugar and low starch content. However, as they ripen, the concentration of sugars decreases and they turn into starch.

Canned peas have lower calorie content compared to fresh ones, but they do not bring much benefit.

From reviews of gardeners

Almost all gardeners emphasize the excellent taste of green peas. They raise it to enjoy tender sweet peas, to please themselves and their children and grandchildren.

Here are some secrets shared by gardeners in caring for peas:

Albert, Kazan: “I grow green peas not only to eat tender peas, but also to enrich the soil with nitrogen. After harvesting, I do not tear the plants out of the ground, but mow them down, leaving stumps. Then, when digging, I embed them in the ground. Great benefit to the soil."

Galina, Tver region: “I pre-soak the seeds so that they sprout faster and more easily. I pinch the crown, then the plant does not waste energy on growing tops. My favorite variety is the Sweet Pearl variety.”

Vitamins in Peas

Peas contain the following vitamins: Mono- and disaccharides, SFA - Saturated fatty acids, PUFA - Polyunsaturated fatty acids, Ash, Starch, Water, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum , Titanium, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Selenium, Tin, Zirconium, Zinc, Iron, Chlorine.

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Calorie content and recipes for pea dishes

The importance of peas for the dietary menu largely depends on the plant variety. Hulled varieties, from which, after processing, soups are boiled and main dishes are prepared, have an average calorie content of 290-311 kilocalories

.
In brain (suitable for preservation) and table sugar varieties, these indicators are much lower. Accordingly, such varieties are excellent as components of a dietary menu. It should also be taken into account that the calorie content of soup made from the peeling variety will be relatively low - up to 66 kcal
.
And the protein-rich puree with its calorie content of 102 kcal
is ideal for sports nutrition.

Lenten salad

• 450 g peas;
• 5 g of greens (and green onions);
• juice from half of medium;
• - on average two tbsp. spoons;
• half a teaspoon of salt and ground red pepper.

The peas are poured with cold water and left overnight, then boiled, cooled and mixed with the rest of the ingredients. To satisfy your hunger, just eat two spoons of the prepared dish!

Calorie content per hundred grams is 340 kcal.

Pea mash

• two glasses of peas;
• five glasses of water;
• salt.

For cooking, it is best to take split peas (in halves); they boil faster. The grains are soaked overnight and boiled in the morning until tender. This is a nutritious and healthy lunch well known to athletes. If you decide to cook, you can read the detailed step-by-step recipe in a separate issue on this topic.

Calorie content 228.5 kcal for every hundred grams.

Green pea soup

• 0.5 kg of green peas;
• three large ones;
• head ;
• taste.

This is a traditional dish for many housewives, which turns out delicious and looks appetizing. Peas are added to the soup 10 minutes before the end of cooking.

The dish has an average calorie content of 174.3 kcal.

Pea cutlets

• 200 g dry peas;
• one carrot;
• onion head;
• (about three tablespoons);
• two cloves;
• , chopped dill, ground black pepper and salt are added to taste.

The peas are soaked in cold water overnight. In the morning, the water is drained, and the peas and all ingredients are passed through a meat grinder (the onions and carrots are pre-fried in oil). The resulting mass is kept for 30 minutes. Then the cutlets are formed and baked.

Calorie content 690.2 kcal.

Pea porridge

• peas (one and a half cups);
• 4 things. salty;
• carrot;
• bulb;
• 8 pcs. olives;
• nutmeg optional.

Peas are boiled in four glasses of water. In the middle of cooking, chopped onions and grated carrots are added to it. Finely chopped cucumbers are added 10 minutes before the end of cooking, and olives 5 minutes before the end of cooking. Salt is optional. Read separately.

Calorie content of 100 grams of pea porridge is 317.7 kcal.