Peas are the small spherical seeds or the pods of the legume Pisum sativum. Eaten fresh, frozen or canned, Peas are one of the most versatile and commonly used vegetables in the world.
- Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus.
- As pulses, they are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind.
- Half a cup of frozen peas has only 5% of the daily value for sodium. Foods low in sodium are good for your heart.
- An 85 gram serving of peas, cooked, provides 50 calories, 4 grams of protein, 8 grams of carbohydrate (of which 3.5 grams are sugars), 3.8 grams of fibre, 17mg of vitamin C (28% of the recommended daily allowance) and 0.2mg Thiamine (B1) (15% of the recommended daily allowance).
Did You Know?
- Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more thiamine than a pint of whole milk.
- Peas are just about the most versatile vegetable in the world. They taste great in risotto, kedgeree, omelettes, pizzas, pastas, soups, salads, casseroles and curries.
- There are 35,000 hectares of peas grown in the UK each year, equivalent to about 70,000 football pitches!
- In the mid-1800s, Gregor Mendel's observations of pea pods led to the principles of Mendelian genetics, the foundation of modern genetics.
How To Cook Peas
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
- When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for three minutes.