NUTRITIONAL VALUE OF GREEN PEAS

Nutritional value of green peas

1. Green beans are rich in unsaturated fatty acids and soybean phospholipids, which can maintain vascular elasticity, strengthen brain and prevent fatty liver from forming.

Studies have shown that green beans are rich in antioxidants that also help fight inflammation. Green beans provide the body with two types of flavonoid antioxidants: catechins and epicatechin. These two substances can effectively remove free radicals in the body, prevent diseases caused by free radicals, slow down the speed of aging of the body, and have anti-inflammatory, broad-spectrum antibacterial effects. Green beans also contain two types of carotene: beta-carotene and beta-carotene. In 2010, the centers for disease control and prevention found that the higher blood levels of beta-carotene, the longer an individual lives. Beta-carotene is an antioxidant that detoxifies and reduces the risk of heart disease and cancer.

2. Green beans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anti-cancer ingredients, which can inhibit almost all cancers including prostate cancer, skin cancer, bowel cancer and esophageal cancer.

In addition to protein and fiber, green beans are one of the main sources of vitamin A, vitamin C, vitamin K, and B in the human body. Green beans also provide a small amount of calcium, phosphorus, potassium, iron, zinc, thiamine and riboflavin.