Know the foods: Peas, beans and chachas

Fresh peas
There are various sizes of this plant, which wanted more variety is the little known as the “French”. They are very rich in phosphorus and fiber. In the shops will get canned, frozen, as part of pockets of kindergarten, alone or in mixtures for stews.

Chachas
It is an easy vegetable to grow, providing a very nutritious food. Its origin is probably in Central America, but has been cultivated throughout North America and South by natives since ancient times. Because the seeds of this stuff are easy to transport and store because, in addition, the bean can thrive in varied climates, is widely distributed throughout the world.

The Indians consume this stuff in a state beginning in green or dry bean varieties to chacha were fibrous with many threads. The varieties tender, without wires or fibers that we know today were developed in the past 50 years. It brings large amounts of fiber, calcium, potassium and iron even though 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 freeze should be bleached before, that is submerged in boiling water for 2 to 3 minutes, cool it in cold water, then drain and place them in bags or containers are recommended for freezers. There are different varieties: flat, round, chacha noodles (similar to the round but very thin).

Fresh beans
Stuff that belongs to the family of legumes and therefore produces a chacha which is contains some large grains. It is grown just for the use of these grains, which can be consumed fresh as they are tender, as well as dry beans. Like peas, are available fresh in bags, ready to cook. They are a very important source of fiber and provide substantial amounts of iron, potassium and phosphorus.