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Vitamin K2 (menaquinone): Vitamin K2 supports bone and heart health. Fermented foods are excellent sources of it. Fermented foods are excellent sources of it. When we don't get enough vitamin K ...
"Spaghetti squash is rich in carotenoids (vitamin A), vitamin C, B6, fiber, magnesium, and potassium," Anderson tells us. One cup of cooked spaghetti squash has 76 calories and two grams of fiber. 15.
RELATED: 34 Easy and Delicious Tomato-Based Recipes. 8. Canned Peas. Shutterstock. Peas are like little green powerhouses when it comes to weight loss! These guys are packed with fiber, which ...
In a reference amount of 100 grams (3 + 1 ⁄ 2 ounces), raw green peas supply 339 kilojoules (81 kilocalories) of food energy, and are a rich source (20% or more of the Daily Value, DV) of vitamin C (48% DV), vitamin K, thiamine, and manganese, with several B vitamins and dietary minerals in moderate amounts (11–16% DV) (table).
Guisantes, or gisantes, is the Spanish loanword for "peas". [17] [18] Original recipes from the plantation era used canned peas which still can be used today. [19] However, frozen peas are more common in contemporary recipes along with aromatic vegetables such as onions and garlic. [20] [21] Chickpeas can also be added or substituted for peas. [22]
Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
Whether you snag some vitamin C at the first sign of a cold or stock up on probiotics to keep your gut health in check, you’re not alone in turning to dietary supplements—an estimated 75% of ...
Canned marrowfat or "processed" peas are reconstituted from dried peas. These are soaked in cold water for 12 to 16 hours, sometimes with sodium bicarbonate added to aid softening. The peas are then blanched for 5 minutes and then canned in a brine containing sugar, salt and food colouring , before the cans are heat processed at 115 °C (239 °F).
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