Health Benefits of Green Peas,Health Benefits of matar

Health Benefits of Green Peas

Many people think peas are just a poor man’s meat or a cheap restaurant side-dish that puts ‘green’ on your plate.

Peas are really little powerhouses of nutrition that are a boon for your health and the whole planet. Read all their benefits, how to use them properly, and some easy recipes.  We start with the benefits of this tasty powerfood.

Health Benefits:-

1.Stomach cancer prevention

Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer.

2. Helps you lose weight

The ideal food for weight loss is the one that packs a nutritive punch in addition to being low in calories. And with peas perfectly fulfilling this criteria, consuming them can aid in weight loss. One cup of matar provides you approximately 118 calories. Also, its high fibre makes you feel full for a long time and thus preventing you from snacking on unhealthy foods.

3.Blood sugar regulation

High fibre slows and protein slows down how fast sugars are digested.The anti-oxidants and anti-inflammatory prevent or reverse insulin resistance (type 2 diabetes).All carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about.

4. Improves Your Bone Health

Vitamin K, a nutrient present in peas helps in absorbing calcium making it a great food item for improving your bone health. As much as 50% of your daily Vitamin K1 requirement is met by a cup of boiled peas. What more? Nutrients like Vitamin B1 and folic acid are found in abundance in peas which in turn prevent osteoporosis.

5. Heart disease prevention

The many antioxidant and anti-inflammatory compounds support healthy blood vessels. The formation of plaque along our blood vessel walls starts with chronic, excessive oxidative stress and inflammation.

The generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels  which are  risk factor for heart disease.