Peas

There are many varieties of peas - fresh and dried. Dried peas are said to be the oldest cultivated vegetable. The English favour the green pea while the French enjoy the snow pea (or mange-tout). In Australia we enjoy them all. The green pea is a round seed of the legume family that grows in pods on a bush or vine. They are sweet and crisp when fresh. Today it's rare to find fresh garden peas in their pods - if you can find them grab them and enlist some willing helper to get on with the job of shelling them.

To Buy:

Look for fresh young peas with a bright green, waxy pod. Avoid yellow, split or dry-looking pods. Garden peas can also be bought frozen or in cans. Peas freeze very well, holding their nutritional goodness. Avoid canned peas, they are horrible.

To Store:

Buy them the day you plan to eat them or the day before. Store them in a plastic bag in the crisper section of the refrigerator.

Tips & Tricks:

500g pea pods will yield approx 1 cup shelled peas. Source: Stephanie Alexander (The Cook's Companion)

Cooking Tips:

Add the peas to a pan of lightly salted boiling water. Cover the pan and boil for 5 minutes. Drain and serve immediately.

Find recipes with Peas

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

7.0

Fibre, g:

Fat (g):

0.3

Monosaturated Fat , g:

0.0

Niacin (B3):

Iron, mg:

Amines:

No information available

Glutamates:

Natural

Energy (kJ):

233

Low GI < 55:

Protein (g):

4.2

Saturated Fat, g :

0.0

Vitamin B1:

Vitamin C:

Folic Acid:

Salicylates:

Very low

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.