Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants it is rich in fiber and protein, which may be beneficial for controlling blood sugar .The best time to relish fresh green peas is winters.
Though it is easily available round the year, Peas have long been a part of our culinary repertoire, from roasted versions to gravy dishes across different states. Peas are versatile and easy to cook with
Green peas are small, spherical and greenish in colour with a crunchy texture and sweet flavour.
Pea, (Pisum sativum), also called garden pea, herbaceous annual plant in the family Fabaceae, grown virtually worldwide for its edible seeds. Peas can be bought fresh, canned, or frozen, and dried peas are commonly used in soups.
Storage and Uses
Green Peas can be refrigerated in a glass or plastic container for 3-4 days.
They can be eaten raw or gently cooked and used in curries, rice, parathas, soups, salads, etc. Boil and flavour them with butter or salt and pepper.
- Calories: 62
- Carbs: 11 grams
- Fiber: 4 grams
- Protein: 4 grams
- Vitamin A: 34% of the RDI
- Vitamin K: 24% of the RDI
- Vitamin C: 13% of the RDI
- Thiamine: 15% of the RDI
- Folate: 12% of the RDI
- Manganese: 11% of the RDI
- Iron: 7% of the RDI
- Phosphorus: 6% of the RDI
Raw peas are loaded with vitamins and minerals. They are an excellent source of vitamins C and K. Some of the vitamin C is lost when peas are cooked, however. Green peas are also a very good source of vitamin A (in the form of beta-carotene), thiamine, and folate. They contain lesser but significant amounts of niacin, vitamin B6, and riboflavin (vitamin B2). A small amount of healthy fat eaten at the same time as peas will enhance the absorption of fat soluble vitamins, such as vitamins A and K.