The method of canning is recognized as one of the most convenient and reliable for preserving food. It is very convenient to store legumes in the degree of milky ripeness in this way. Canned green peas are always in demand, they are added to soups, salads and other dishes, used in European and other cuisines of the world.
A bit of history.
Cultivation of peas on an industrial scale began around the fifteenth century, and the use of canning in the nineteenth century. This opened up a wide range of possibilities for its use in cooking all year round, not just at harvest time. The first attempts to preserve the product were made in Holland.
In modern conditions, tin and glass jars are used as containers, and both options have both advantages and disadvantages. Of course, in glass jars there are more opportunities to see the quality of the goods, but peas are exposed to sunlight and can spoil before the expiration date. It is easy to store in a tin, but you can’t assess the quality until you open it. There is only one way out – find a bona fide producer by experience and buy only his products.
Composition
The whole range of legumes is very healthy for the body and rich in composition. At milky and full ripeness, peas do not vary greatly in the amount of useful substances and contain:
- vitamins A, C, E, K, PP, group B;
- starch;
- dietary fiber;
- calcium;
- phosphorus;
- Zinc;
- Selenium;
- Potassium;
- iron;
- carotene;
- Copper;
- Manganese;
- lutein;
- coumestrol.
The caloric value of the product does not exceed 55 kcal. per 100 grams, it is considered dietary, but rather heavy to digest.
Useful properties of canned peas
Canned peas are not only tasty, but also very useful, and their use has a positive effect on almost all internal systems. Small portions of the product:
- Get the gastrointestinal system working;
- support the cardiovascular system;
- eliminate constipation;
- Remove toxins and heavy metal salts;
- reduce the likelihood of cancer;
- get rid of edema;
- reduce sugar and cholesterol levels;
- Strengthen the nervous system.
The large amount of fiber and protein in this crop helps normalize metabolic processes, improves intestinal peristalsis, and stimulates the breakdown of fats. Vitamin A in combination with lutein protects against retinal degeneration, maintains visual acuity, reduces the risk of cataracts.
Canned green peas are considered a dietary product. Quickly satiating, they eliminate the feeling of hunger for a long time. They are also useful for people after 40 years of age, as at this time an active calcium washout from the body begins, and beans help to keep this necessary element in the body.
Interesting: canned green peas retain powerful antioxidant properties and relieve emotional stress and the effects of stress.
Due to its special composition, the product is considered anti-aging and slows down the aging process. It has the interesting property of eliminating toxins from the liver, taking some of the burden off of it. It also improves skin condition, maintains its elasticity, protects it from the harmful effects of environmental factors.
Probable harm
The main danger that awaits fans of canned green peas – poor quality packaging or expired shelf life. At the slightest doubt in the quality of the product it is ruthlessly disposed of, otherwise you can get severe food poisoning. But this is a general rule that applies to any kind of canned food.
Considering the state of health, it is not worth introducing legumes into the diet for flatulence, exacerbations of GI diseases, allergies, individual intolerance. With gout, the purines contained in peas are dangerous. Too much slows down the production of enzymes responsible for the breakdown of fats, and also causes heaviness in the stomach. It is not recommended to eat peas in any form if you have kidney problems.
Otherwise, the product is very healthy, extremely rare to cause allergies and perfectly digestible by the body.
Buying or cooking at home
The purchased version has one indisputable advantage – you can simply open the jar and start tasting. But there is no assurance of quality, because only the peas that are canned during the harvest period can be considered fresh. The rest of the time they are soaked dry or use frozen product for canning, which many times reduces its useful properties.
Preservatives and stabilizers may be added, and if they are written about it on the package, then in very small print and in an inconvenient place for reading.
In home cooking, the caloric value of peas is even less, only 40 kcal, the exact composition is known and the requirements for the quality of raw materials are observed. Prepare canned green peas is very simple. For 1 kg. washed raw material takes 1 tbsp. salt, everything is put into a pot, pour water and boil on medium heat for 7 minutes from the boil.
Then the peas are quickly placed in small dry sterilized jars and pour hot brine. To prepare it you will need 1 tablespoon of salt and sugar per 1 liter of water. Jars should be tightly sealed, stand for 24 hours under insulation. Stock stored in a dark cool place.
Canned peas are added to salads of classic and author’s recipes, soups are prepared with them, used as an additive to garnishes and simply eaten with a spoon, enjoying the mild taste.
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Photo of canned green peas
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