7 Health Benefits Of Mangetout
Mangetout may refer to the snow pea (Pisum sativum var. saccharatum) or snap pea (Pisum sativum var. macrocarpon). To learn more, watch this video on the 7 Health Benefits Of Mangetout.
Mangetout may refer to the snow pea (Pisum sativum var. saccharatum) or snap pea (Pisum sativum var. macrocarpon). Both varieties of peas are eaten whole and do not have inedible fiber in the pod walls. Snow peas have thinner walls than snap peas. Snow peas are usually found in Chinese cooking. Snap peas can be found in salads; however, they may be stir-fried or steamed as well.
Here are the 7 health benefits of mangetout.
1. Mangetout is a nutritionally dense food.
Mangetout is an excellent low-calorie food. One cup contains only 67 calories while containing many vitamins and minerals. This makes mangetout the perfect weight loss food.
2. Mangetout could help you fight infections.
Fresh mangetout contains 128 percent of the vitamin C daily requirements per cup. Vitamin C is a powerful natural water-soluble antioxidant that helps the body develop resistance against infectious agents and eliminates cancer-causing free radicals in the body.
3. Mangetout is great for the hair and skin.
Adequate vitamin C intake does not only improve the immune system but can also create and maintain collagen, a necessary protein found in hair and skin. Also, one cup of mangetout contains 33 percent of recommended vitamin A. Vitamin A has been known to keep the hair moisturized through increased sebum production.
4. Mangetout can help the bones stay strong.
One cup of mangetout contains half of the needed vitamin K. Adequate vitamin K consumption acts as a modifier of bone matrix proteins, improves calcium absorption, preventing bone loss and osteoporosis.
5. Mangetout may promote enhanced brain health.
Several components of mangetout, such as potassium, folate, and various antioxidants are known to provide neurological benefits. Folate has been known to reduce the occurrence of Alzheimer’s disease and cognitive decline. Potassium has been linked to increase blood flow to the brain, and enhance cognition, concentration, and neural activity. One cup of mangetout contains 12 percent of the recommended daily needs of folate.
Also, mangetout contains vitamin B6. A deficiency has shown depression and nausea. Be sure not to consume too much. The vitamin B6 upper limit is set to 100 milligrams for adults over the age of 18, but adults do not need that much unless directed by the doctor. One cup of mangetout has 12 percent (0.2 milligrams) of the daily need for vitamin B6.
6. Mangetout can help prevent neural tube defects.
Folate has shown to help in neural tube formation and red blood cell formation in prenatal babies. A deficiency of folic acid in pregnant women can lead to the birth of underweight infants and may also result in neural tube defects, or spina bifida, in newborns.
7. Mangetout can help improve the heart’s health.
Mangetout is rich in potassium with 384 mg per cup. The recommended 4,700 mg of potassium is not obtained by many individuals in the United States, according to the National Health and Nutrition Examination Survey, despite the benefits of increased potassium intake. One study suggested that individuals who consumed 4,069 mg of potassium per day had a 49 percent lower risk of death from ischemic heart disease compared with those who consumed less potassium approximately 1,000 mg per day.
References and Information Sources used for the Article:
Peas, edible-podded, boiled, drained, without salt [Snowpeas, Sugar snap peas] Nutrition Facts & Calories. (n.d.). Retrieved October 31, 2017, from http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2517/2
Houston, M. C. (2011). The importance of potassium in managing hypertension. Current hypertension reports, 13(4), 309-317.
Cogswell, M. E., Zhang, Z., Carriquiry, A. L., Gunn, J. P., Kuklina, E. V., Saydah, S. H., ... & Moshfegh, A. J. (2012). Sodium and potassium intakes among US adults: NHANES 2003–2008. The American journal of clinical nutrition, 96(3), 647-657.
Joshua, Z. P., & Suleiman, M. M. (2012). The effect of cooking time on the vitamin C, dietary fiber and mineral compositions of some local vegetables. Science World Journal, 7(1), 29-30.
Denisova, N. A., & Booth, S. L. (2005). Vitamin K and sphingolipid metabolism: evidence to date. Nutrition reviews, 63(4), 111-121.