Vitamins and antioxidants: what are the benefits of green peas

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Green peas are one of the most famous and widespread representatives legume family. It is widely used in cooking. Although not everyone shares the love for green peas, this product has a number of useful properties.

Green peas contain vitamins and other useful substances:

• vitamin C;
• phosphorus;
• thiamine;
• niacin;
• folic acid;
• potassium;
• magnesium.

Thanks to the high content of fiber, peas help to normalize the work of the intestines and reduce the level of cholesterol and sugar in the blood.

Scientists from the Institute of Forage Crops (Bulgaria) conducted a study that confirmed that peas are rich in protein, vitamins, minerals and other biologically active substances. The inclusion of peas in the diet helps to eliminate the deficiency of a number of substances necessary for the healthy functioning of the body.

In particular, potassium participates in the work of the nervous system and regulates fluid retention in the body, contributing to the normalization of blood pressure. Magnesium is important for protein synthesis and tissue regeneration.

Vitamin C, bioflavonoids, carotene, lutein and zeaxanthin contained in green peas are antioxidants. They fight against oxidative processes in the body caused by free radicals. This promotes regenerative processes in cells and, as a result, strengthening the immune system, reducing the risk of various diseases.