Snow peas are legumes belonging to the Fabaceae family. They are a variety of peas, scientific name Pisum sativum subsp. sativum var. macrocarpon, of these peas we eat also the pod, characterized by a light green color, with a flattened and wide shape and a very delicate flavor. The snow peas bring plant based proteins and fibers, which are useful for intestinal well-being by counteracting constipation, intestinal swelling and colitis but also help to limit the absorption of sugar and fat and give a sense of satiety. In addition to this, the snow peas contain also vitamins, including A, C and group B, folic acid and mineral salts, such as potassium, phosphorus and iron. That's why snow peas can be considered useful against anemia, but remember that to improve and maximize iron absorption it is good to take together vitamin C, for example you can add lemon juice or at the end of the meal you can eat a fruit like an orange or a kiwi. In addition to these characteristics, the snow peas contain chlorophyll, which is an antioxidant, and phytoestrogens, substances that mimic the action of estrogens produced by the body and take their place. In order not to lose the healthy properties of the snow peas, the important thing is not to cook them too long, for example, you can cook them in a pressure cooker for a few minutes, and here you go a really tasty and healthy side dish. Since the snow peas have a low caloric intake, 41 Kcal per 100 grams, and they fight hunger they are very useful for those people who are overweight and want to lose weight but also for those who must control blood sugar and cholesterol.
Vitamins and mineral salts, iron and folic acid, phytoestrogens and fibers, contrast hunger and constipation, useful in case of anemia, help to control blood sugar and cholesterol.