Spring is the peak season for pea sprouts. This seemingly tender vegetable has a fresh, delicate flavor and a smooth texture, and it also offers various health benefits.
In ancient times, pea sprouts were considered a rare delicacy, only occasionally seen at banquets. Traditional Chinese medicine believes that pea sprouts can strengthen the spleen and Qi, promote urination, resolve toxins from sores, and aid digestion. They are effective for various conditions such as a weak spleen and stomach, difficulty urinating, sores and swellings, edema, and are also used as a dietary therapy for diseases like hypertension, chronic nephritis, chronic enteritis, diabetes, and hyperlipidemia. Pea sprouts are rich in nutrients such as calcium, potassium, B vitamins, vitamin C, carotene, and vitamin P. Compared to the nutritional content of broccoli, pea sprouts are higher in all nutrients except for vitamin A and carotene. Particularly in the potassium-to-sodium ratio, pea sprouts have a higher potassium content, making them very suitable for people with hypertension and edema. The vitamin P in pea sprouts can increase blood vessel elasticity, making blood flow smoother. Regular consumption can prevent arteriosclerosis, hyperlipidemia, and coronary heart disease. For patients with chronic diseases like diabetes and hypertension, it can also help prevent and delay complications. The abundant vitamin C in pea sprouts can break down carcinogenic nitrosamines, helping to prevent cancer.
For those who enjoy grilled or pickled foods, eating some pea sprouts alongside can reduce the carcinogens in these foods. The vitamin E in pea sprouts also has antioxidant properties, preventing aging and promoting skin health.
For dietary therapy with pea sprouts, there are many cooking methods, such as stir-frying, making soups, hot pot, or cold salads. A serving of 150-300 grams each time is sufficient.