Green pea

Green pea

Green peas

Green pea (Pisum sativum) is a small, spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Pea pods are botanically a fruit, since they contain seeds and develop from the ovary of a (pea) flower. However, peas are considered to be a vegetable in cooking.

History

Green peas have been cultivated for thousands of years. They were a staple food in the Middle Ages and were often dried for storage. The cultivation of peas dates back to the early Neolithic era, around 8000 BCE, in the Near East.

Cultivation

Green peas are cool-season crops grown in many parts of the world. They are typically planted in early spring and harvested in late spring or early summer. The plants prefer well-drained soil and full sun. They are often grown in temperate climates and can be found in home gardens and on farms.

Nutritional Value

Green peas are a rich source of vitamins and minerals. They are high in vitamin K, vitamin C, and vitamin A. They also provide a good amount of dietary fiber, protein, and antioxidants. Green peas are low in calories and have a low glycemic index, making them a healthy addition to many diets.

Culinary Uses

Green peas can be eaten fresh, frozen, or canned. They are used in a variety of dishes, including soups, stews, salads, and casseroles. Fresh peas are often boiled or steamed and served as a side dish. They are also a common ingredient in Indian cuisine, where they are used in dishes like matar paneer and aloo matar.

Health Benefits

Consuming green peas can offer several health benefits. They are known to support digestive health due to their high fiber content. The antioxidants in green peas can help reduce the risk of chronic diseases such as heart disease and cancer. The vitamins and minerals in green peas also support immune function and bone health.

Related Pages

• Legume
• Vegetable
• Pod fruit
• Neolithic
• Indian cuisine
• Dietary fiber
• Antioxidant