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Starchy, and sweet green peas or garden peas are one of the ancient cultivated vegetables grown for their succulent nutritious green-pods. Peas are probably originated in the sub-Himalayan plains of north-west India. Now, this versatile legume is one of the major commercial crops grown all over the temperate and semi-tropical regions. Botanically, pea plant is an herbaceous vine. It belongs to the family of Fabaceae of the genus, Pisum. Scientific name: Pisum sativum. Some of the common names include english peas, sweet peas, garden peas, pease,...etc. Pea is a quick growing, an annual herbaceous vine that requires the trellis to support growth. It flourishes well in well-drained, sandy soil supplemented with adequate moisture and cool weather conditions. Short stalked green pods appear during late winter or spring. The pods measure about 2-3 inches long, swollen or compressed, straight or slightly curved, filled with single row of 2-10 lightgreen colored, smooth edible seeds. In general, the pods harvested while they are just short of reaching maturity, at the point when their seeds are green, soft, sweet and edible as raw. Allowing the pods to mature further would make the seeds less sugary and turn color to light-green to yellow. Pea tendrils are also edible. They are delicate, tender top shoots of young pea plants, featuring flavor akin to peas. The tendrils and leafy-shoots are favored in cooking as well in salads. Snow peas or sugar snap peas are different species of peas where the whole immature green pods are eaten.
membranes, skin and eye-sight. Further, consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers. In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc, and manganese.
See the table below for in depth analysis of nutrients: Green peas (Pisum sativum), fresh, raw, Nutrition value per 100 g (Source: USDA National Nutrient data base) Nutrient Value
81 Kcal
Principle
Percentage of RDA
4%
Energy
Carbohydrates
14.45 g
11%
Protein
5.42 g
10%
Total Fat
0.40 g
2%
Cholesterol
0 mg
0%
Dietary Fiber
5.1 g
13%
Vitamins
Folates 65 g 16%
Niacin
2.090 mg
13%
Pantothenic acid
0.104 mg
2%
Pyridoxine
0.169 mg
13%
Riboflavin
0.132 mg
10%
Thiamin
0.266 mg
22%
Vitamin A
765 IU
25.5%
Vitamin C
40 mg
67%
Vitamin E
0.13 mg
1%
Vitamin K
24.8 g
21%
Electrolytes
Sodium 5 mg <1%
Potassium
244 mg
5%
Minerals
Calcium 25 mg 2.5%
Copper
0.176 mg
20%
Iron
1.47 mg
18%
Magnesium
33 mg
8%
Manganese
0.410 mg
18%
Selenium
1.8 g
3%
Zinc
1.24 mg
11%
Phyto-nutrients
Carotene- 449 g --
Crypto-xanthin-
0 g
--
Lutein-zeaxanthin
2477 g
--
Green peas are winter crops. Fresh peas are readily sold from December until April in the market. However, dry, mature seeds, and split peas, flour...etc., are made available in the markets all around the year. While shopping for green peas look for fresh pods that are full, heavy in hands and brimming with seeds. Avoid those with wrinkled surface or over-matured, yellow colored pods. Green-peas are at their best soon after their harvest since much of sugar content in the seeds rapidly converts to starch. If you have to store at all, place them in the vegetable compartment inside the home refrigerator, set with high relative humidity where they keep fresh for 2-3 days. Frozen seeds can be used for several months.
Peas mix well with other complementing vegetables like potato, carrot, beets, onion, artichokes,etc in the preparation of a wide variety of dishes. Pea soup is a flavorful side-dish. Green peas are one of the common ingredients in winter season dishes in Indian-subcontinent. Fresh peas are added to variety of mouth-watering recipes like Aaloo- mutter, mutter-paneer, mutter-gajjar...etc with added spices, garlic, coriander leaves, onions, and tomato.