Fresh Peas
There are several sizes of this plant, whose range is the most sought after small, known as “French.” They are rich in phosphorus and fiber. Most shops will get canned, frozen, as part of flower bags, alone or in mixtures for stews.
Green beans
It is an easy vegetable to grow, providing a highly nutritious food. Its origin is probably in Central America, but has been cultivated in North America and South by the natives since ancient times. Because of this vegetable seeds are easy to transport and store because, well, beans can thrive in varied climates, is widely distributed throughout the world.
The Indians ate this vegetable in the beginning when fresh or dry bean varieties to chaucha were fibrous with many threads. Tender varieties, without wires or fibers that we know today were developed in the last 50 years. It provides great amount of fiber, calcium, potassium and iron although the latter is poorly utilized by the body.
It contains a good amount of B vitamins and vitamin C, although the latter may be lost in cooking. To be bleached previously frozen, that is immersed in boiling water for 2-3 minutes, cool them in cold water, then drain them and place them in bags or containers recommended for freezers. There are several varieties: flat, round, chaucha noodles (similar to the round but very thin).
Fresh beans
Vegetable that belongs to the family of legumes and therefore produces a chaucha that contains a large grain. It is grown just for the use of these grains can be eaten fresh as they are cute, as well as dried beans. Like peas, they get fresh in bags, ready to cook. They are a very important source of fiber and provide appreciable amounts of iron, potassium and phosphorus.
Tags: Fresh beans, Fresh Peas, Green beans, Highly nutritious food, Rich in phosphorus and fiber, Vegetable
