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MarkalGreen peas (split) - organic

Markal Green peas (split) - organic
500 g

"Garden peas" and "field peas" come from the same plant (Pisum Sativum) of the Leguminosae family, but the former are harvested before maturity and the second at full maturity, when they are hard and swollen with starch and proteins. Cleared of their skin, they separate into two cotyledons to give "split peas", a green or yellow proteinaceous healthy and appreciated food rich in nutrients. Presoaking and soft cooking, grinding into soup or puree makes peas very digestible.
Split peas, like all dried seeds of leguminosae or leguminous vegetables, are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fibres and vitamins (B1, B9, E), and poor in fat, cholesterol free. They are "proteaginous" seeds which are consumed for their protein content but also for their multiple health properties.

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FOOD / Leguminosae

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Latin name: Pisum sativum

Origin: France, Turkey or Canada

Production

- Allergen prevention measures implemented by the company MARKAL:
* the packaging schedule is defined based on allergens
* complete cleaning after each product
* additional cleaning at the end of workingshifts by a specialized company

Characteristics

Average nutritional values ​​per 100g:
Energy value: 1260kJ / 30 kcal
Carbohydrate: 35g, of which sugars: 8 g
Proteins: 24,5 g
1,2g fat, including saturated fat: 0,16 g
Fibres: 16 to 18 g
Salt: traces
The composition of the proteins of leguminous grains (except in the case of soybeans) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as cereals (rich in methionine and low in lysine) or oleaginous seeds, nuts, which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).

Properties

In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.
Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.

Precautions for use

- If you're not used to eating foods from the legume family, introduce them slowly.
- Store a way from light under fresh and dry conditions in a closed packaging.
- Allergens that may be present on the production line and be a risk of cross contamination: gluten, sesame, soybean, mustard, nuts, lupin.

Barcode: 3329484611203

Santi-shop code: MK058

Material recycling:

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