The nutritional value of peas

Peas are leguminous plants, originated in Western Asia, the Mediterranean region and Ethiopia, Western Asia, because of its strong adaptability, the geographical distribution of the world is very wide. Peas have been cultivated in China for more than 2,000 years and now they are cultivated everywhere. The main producing areas include Sichuan, Henan, Hubei, Jiangsu, Qinghai, and more than 10 provinces and autonomous regions.

In the young leaves of pea pods and bean sprouts are rich in vitamin C and enzymes that can decompose nitrosamines in the body, which can decompose nitrosamines and have anti-cancer and anti-cancer effects. Peas are different from ordinary vegetables, and contain substances such as citric acid, gibberellin, and lectins, which have antibacterial, anti-inflammatory, and metabolic functions. In the Netherlands, beans and pea sprouts contain abundant dietary fiber, which can prevent constipation and have bowel function.