What are Jackdaws?
Jackdaws, otherwise known as "mangatutto peas", are composed of the pod and the seeds of a pea variety called macrocarpon; these are edible legumes belonging to the family of Fabaceae, Type Pisum, whose Latin name business suit (Genus, Species and Varieties) corresponds to Pisum Sativum macrocarpon.
Snow peas are the fruit (about 10cm long) of annual herbaceous plants native to the Mediterranean basin and the Near East which, compared to the pea and most edible legumes, are distinguished by the entity of the edible portion. In practice, while the edible part of most legumes (broad beans, chickpeas, lentils, peas common, beans mature, lupins, peanuts, etc.) is made up ONLY of SEEDS, that of the snow peas also includes the entire structure that encloses them and binds them to the plant, that is the pod. Despite the similarity, the snow peas must NOT be confused with the tegolini (or green beans) which, although they too are the pod of a legume, belong to the family and genus of beans.
NB. In zoology, the term jackdaw indicates some birds of the genus corvus.
Tips for preparing snow peas
Snow peas are legumes of the spring period.
Snow peas are extremely simple to prepare since, after washing and quick husking, they can be pre-cooked in hot water and subsequently used among the ingredients of any recipe. In summary, to prepare them it is enough:
- Wash the pods of the snow peas
- Clean the snow peas by removing the petiole and the fibrous thread that runs along the side of the pod; it is necessary to be careful not to excessively compromise the integrity of the jackdaw or it will tend to flake off during cooking
- Boil plenty of salted water and immerse the snow peas for no more than 10 "
- Drain the snow peas and, if necessary, work them according to the chosen recipe.
NB. The cooking time in hot water depends on the type of processing that follows; if the snow peas are simply "sautéed", it will be necessary to boil them for a period sufficient for the final cooking. On the other hand, if the snow peas are to be stewed with tomatoes, the cooking time in water will be reduced by almost 50% compared to those to be skipped.
Despite being legumes, fresh snow peas contain peas still in embryonic form (therefore NOT wrapped in a thick fibrous capsule); this means that, unlike many other legumes (especially dried and larger ones), snow peas can be immersed in boiling water without running the risk of hardening, compromising their pleasantness.
Nutritional characteristics
From a nutritional point of view, snow peas, like green beans, are considered a cross between a legume and a vegetable; they are rich in fiber and lend themselves to the diet against constipation, while the moderate energy intake (about 20kcal / 100g) allows them to be used even in low-calorie diets.
Snow peas should have a moderate if not very low glycemic index; this feature makes them suitable for the diet for type 2 diabetes mellitus and is also very useful for controlling the insulin surge in overweight or obese subjects.
Snow peas are rich in vitamins and mineral salts even if, after cooking in boiling water, some of these nutrients undergo temperature inactivation (for example, ascorbic acid) or dilution in the immersion liquid (such as potassium). .
The biological value of proteins is higher than that of vegetables but in any case of medium entity.
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