Valor nutricional de produtos de ervilha em comparação com a ervilha fresca

Abstract

The aim of this research was to evaluate the composition, amount of minerals and tannin, and iron availability in pea products sold in the city of Piracicaba, São Paulo state, and compare them with fresh peas. Alterations occurred in the components of compositions, especially in fibers which presented a high quantity of fresh peas. Tannin was very low and iron was the highest in fresh peas (27.16 mg/Kg) also the availability (28.5%), such as freeze drying soup (27.08%). The lowest value was for canned peas (14.04%), in sequence freezing soup (17.81%). The digestibility range from 64.59 to 79.33%, freeze drying soup presented the lowest digestibility. It was concluded that the consumption of fresh peas was the most recommended from a nutritional point of view, when the analysed parameters were considered.