Is it possible to freeze pea porridge
The excellent taste of hearty pea porridge is surprisingly combined in it with a minimum of calories and an expressive benefit for the whole organism.
It is useful at any age, and also during pregnancy. But, it is important to know and in what cases there is harm from pea porridge.
What is pea and how does its composition influence the use of pea porridge
Peas - one of the most common and ancient legumes, known to man.
Peas of milk ripeness, one that is in pods, eat fresh, add to salads and stews, freeze in reserve, and also canned.
But most of the crops are intended to be turned into cereals (for which the peas bulb and dry to a moisture of 13-15%).
It can have yellow, reddish or greencolor - all varietal varieties are almost equally useful and very tasty. However, it is necessary to note the unique feature of this green cereal - it contains pyridoxine (a special form of vitamin B6), necessary for the body to split and synthesize amino acids.
Pea groats are divided into three classes:
• chopped peas (halves);
• peas crushed with particles (may be larger and quite small, almost like semolina).
Often the preparation of cereals is preceded by itsPreliminary many hours soaking in water. And you can take peas flattened in flakes - a semi-finished product, which is enough to pour boiling water and let them brew.
Pea porridge is boiled on water or broth, but noton milk - peas in this environment are getting poorly prepared. If you really want to milk - the croup is brought to the ready in the water, and then pour in the milk and boil with it for a couple of minutes.
In order not to degrade the taste of the dish, pea porridge is salted at the end of cooking.
In some recipes, pea porridge is called a pea.
Pea porridge can be left as it is, or crushed in puree.
Porridge can be a side dish, stuffing in a pie and stuffed cabbage rolls, or, especially if it is added with vegetables with meat - the main nutritious dish.
In the store it is better to choose the croup produced notearlier 12 months ago, because although peas are stored theoretically much longer, in practice it becomes more and more rigid with time, gets worse digested and digested.
Peas - the record holder for protein content amongother cereals. If we consider its proteins together with amino acids, it will be possible to compare pea dishes with meat food, and their digestibility will be no worse.
The benefit of pea porridge will be noticed even by those who appreciate protein for the opportunity to build muscle mass.
A plate of pea porridge provides up to 10% of the daily requirement for magnesium, fluoride and calcium. This legume culture contains a lot of sodium, phosphorus, sulfur, potassium and zinc.
It is worth noting also the benefit:
• aluminum, important for the regeneration of bone, muscle and connective tissues;
• silicon, necessary for lung health and functioning of the glands of internal secretion;
• Selenium - being an antioxidant, it neutralizes the destructive effect of heavy metals and radiation (natural from the sun and artificial from human activities).
Abundance of B vitamins positively affectson the health of oily skin and mucous membranes, and it is expressed not only, say, in the prevention of dermatitis, but also that the skin does not reflect the effects of diseases of the body as a whole. For example, acne can occur with hormonal failure or digestive disorders, and vitamins - increase the local protective properties of the skin, preventing their appearance.
Also, each vitamin B is useful for the nervous system, hematopoiesis and normal intake of glucose into the body tissues.
Amino acids present in peas endow it with the ability to eliminate physical and psycho-emotional manifestations of chronic fatigue and prevent the development of such a dangerous disease as herpes.
The most important of them is amino acid lysine, also involved in the production of collagen and the regeneration of severely damaged tissues (from wounds to surgical sutures).
Pea porridge is well absorbed, but it is better not toload it with the stomach at night, but in the morning or in the afternoon to eat it, especially with considerable physical exertion - very good, it will satiate for a long time and create a large reserve of physical strength, because peas are slow (complex) carbohydrates.
The average energy value of 100 grams of cereal porridge is about 75 kcal and, naturally, this indicator can vary considerably depending on the recipe.
It can be said that the pea porridge for the figure is also good, like high-quality pasta. In addition, peas have the property to establish a fat metabolism.
It is not forbidden even to spend unloading days on pea porridge, usually they are consumed 3-4 times, and also supplemented with fresh vegetables and fruits.
Provided that pea porridge is present on the table regularly, it is possible to expect from it that it will help to cope with migraines.
She also normalizes the operation of the pancreas, and in relation to the thyroid gland - maintains at a normal level the synthesis of insulin.
For prevention and treatment of diabetes, it is important that the pea contains substances that can lower blood glucose levels.
Also, lovers of pea porridge can appreciate its advantage in the following:
• improvement of vision (due to beta-carotene and vitamin A);
• prevention of cholelithiasis;
• Establishment of cardiac activity;
• Improve gastrointestinal function, including increased appetite, as well as an easy and harmless perception of acute and oily food;
• elimination of toxins and toxins from the body;
• Improvement of tooth enamel, including such subtleties as increase of its strength and resistance to caries, decrease of sensitivity to hot and cold.
Will benefit from pea porridge during pregnancy and lactation
The menu of a pregnant and nursing mother is the subject of her special care, because all food and drink are reflected not only on her health, but also on the baby's well-being.
But small portions of pea porridge will only benefit:
• water exchange will be improved, including the removal of excess fluid from the body and the removal of edema;
• The work of the liver, responsible, as is known, for the purification of blood will improve;
• the digestibility of nutrients from other foods will increase, especially for iron from meat and calcium from dairy products.
In addition, peas positively affect the formation of the fetus and even able to prevent the pathology of its development.
And during the feeding period, pea porridge will contribute to the increase in the quantity and quality of breast milk.
The widespread opinion that the dishes from the pea puchit stomach is completely wrong.
Indeed, such unpleasant phenomena as stomach discomfort, bloating and flatulence, after pea porridge may occur, but only under certain conditions:
• combination of peas with an excess of foods that make digestion difficult - fresh bread, fatty meat, smoked sausages, canned fish, mayonnaise;
• abnormalities in the work of the digestive tract, in which peas can be an irritating, provoking factor.
Usually, if there are no serious problems withdigestion (and other contraindications), if you cook healthy food and know the sense of proportion in saturation with it, pea porridge is not accompanied by side effects.
In addition, to facilitate its digestibility can be added to her dill, caraway or fennel.
Solid harm of pea porridge, not good, canbe with severe kidney disease and gout, as in this legume culture, there are excessively purines that contribute to the accumulation of uric acid in the body, which can further lead, for example, to the formation of kidney stones and the deposition of acid salts in the joints.
In these cases doctors usually impose a ban on the use of pea porridge.
Also, it is possible to damage the pea porridge when:
• diseases characterized by circulatory disorders;
Acute form of pancreatitis;
• serious heart disease.
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