Eating vegetables is definitely good. One of the most famous “pairs” of Greek cuisine is peas with potatoes and carrots.
Food vegetables it will definitely be good. One of the most famous “pairs” of Greek cuisine is peas with potatoes and carrots. But which of these two vegetables is more useful for our health?
According to nutritionist Vandana Sheth, carrots and chickpeas are two popular vegetables that are both healthy, even though they are nutritionally different.
Carrot
EntirelyNourished’s preventive cardiology dietitian, Dr. “Carrots, whether raw or cooked, are rich in vitamins and minerals, including vitamin A (in the form of beta-carotene), vitamin C, potassium and fiber,” says Michelle Rutenstein. com.
They are often chosen for their high content of beta-carotene, a provitamin of vitamin A known for its role in supporting eye health, immune function and skin health.
Cooking carrots can increase the availability of certain plant substances known as carotenoids.
“According to research, cooking can increase the concentration of carotenoids by 14%, which helps to better absorb vitamin A,” says Routhenstein.
Meanwhile, raw carrots have a lower glycemic index than cooked carrots due to the breakdown of fiber during cooking.
Sheth says carrots are low in calories and can help with heart health, eye health and possibly weight loss.
As for the nutritional profile, two raw carrots provide 41 calories, 9 grams of carbohydrates, 2.7 grams of fiber and 0.8 grams of protein, and one of their advantages is that they can be enjoyed raw as a snack.
In any case, consumers should look for carrots with a firm, bright orange, smooth skin, experts say.
pea
Peas may be small as a vegetable, but they are packed with nutrients.
“Cooked, fresh, frozen, or canned without additives, whatever it is, it’s packed with nutrients,” says Routhenstein, noting that it’s especially high in fiber and protein compared to many other vegetables (technically, chickpeas are a legume and a leguminous vegetable).
According to him, chickpeas are especially high in vitamins C and K, iron and manganese, which support immune, bone and heart health.
In addition, dietary lignans are rich in phytonutrients known for their potential benefits in reducing the risk of heart disease and contributing to overall heart health.
A half-cup serving of cooked chickpeas typically contains about 62 calories, 11 grams of carbohydrates, 4 grams of fiber and 4 grams of protein, Routhenstein adds.
When buying peas, she recommends choosing fresh or frozen varieties with no added salt or sugar to maximize their nutritional benefits.
If you buy canned peas with added salt, rinse them thoroughly to reduce the sodium content.
So, which is healthier: peas or carrots?
The best choice for everyone is the one they enjoy the most and eat the most.
For example, carrots are quite rich in vitamin A, and peas are rich in protein and fiber.
For Routhenstein, chickpeas can be a bit of an outlier between the two, with their higher fiber content, unique phytonutrient profile and protein content making them a more filling and satisfying choice.