Monday, 01 May 2017 19:07

Lets Eat Peas!

Plant based protein has found a winner with the pea!
Today’s Dietitian contacted Matthew Ruscigno, MPH, RD to report on new findings in pea and legume’s contribution to nutrition and environmental science.

Pea protein is proving to be a useful substitute to soy and dairy. It’s lower in calories, fat and is grown with less nitrogen fertilizer and water, according to Mathew’s findings. Protein powders, egg free mayonnaise, and vegan burgers, if successful, will predict increased use of the pea.

Ripple Milk is a pea milk that contains as much protein as cow and soy milk. It’s fast becoming a popular choice for a healthy pea-protein based, lactose free, nut free, soy alternative. Pea milk was created by a biochemical engineer and climate scientist from the Carnegie Institution for Science.

In the legume family, this Pisum sativum, or green pea, is often prepared as a fresh vegetable when ripe. Dry peas can be green, yellow or “split” peas. One cup of cooked, green peas provides 7.5 grams of fiber (5.5 insoluble, 2 grams soluble).

The taste of pea milk acceptable, unlike many of the high protein alternative products where flavors and sugars are added to mask their identity.

Legumes and peas could be a tasty, healthy, useful way to offer a nutritional”powerhouse” of useful vitamins, phytochemicals, and protein! 

Dietary Software by Merrie Wilner
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