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Peas benefits. Although we tend to think of peas as vegetables, they are actually considered legumes because they grow in pods, Derocha explains. And, like other legumes ...
A pea is a most commonly green, occasionally golden yellow, [ 6] or infrequently purple [ 7] pod-shaped vegetable, widely grown as a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F).
The chickpea or chick pea ( Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. [ 2][ 3] Its different types are variously known as gram[ 4][ 5] or Bengal gram, [ 5] chhola, chhana, chana, or channa, garbanzo[ 5] or garbanzo bean, or Egyptian pea. [ 4] Chickpea seeds are high in protein.
Pea protein. Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk ).
Palmitoylethanolamide ( PEA) is an endogenous fatty acid amide, and lipid modulator. [ 2] A main target of PEA is proposed to be the peroxisome proliferator-activated receptor alpha (PPAR-α). [ 3][ 4] PEA also has affinity to cannabinoid-like G-coupled receptors GPR55 and GPR119. [ 5]
Canned chickpeas are packed in a salty mixture, so the sodium content varies by brand. However, rinsing the chickpeas in cold water before eating reduces the sodium by up to 40%. Benefits of chickpeas
Glycine abrus L. Orobus americanus Mill. Zaga latifolia Raf. Zaga parvifolia Raf. Abrus precatorius, commonly known as jequirity bean or rosary pea, is a herbaceous flowering plant in the bean family Fabaceae. It is a slender, perennial climber with long, pinnate -leafleted leaves that twines around trees, shrubs, and hedges.
Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization ...
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