Peas

From WikiMD's Wellnesspedia

Alternating peas in peapod
Alternating peas in peapod

Peas are pulses available for food aid in four varieties: green whole, green split, yellow whole and yellow split peas. The four varieties of peas available offer the ability to meet local taste and cooking preferences. Peas are a cool season crop planted in the early spring and harvested in the summer in the cooler climates.

Scientific name[edit | edit source]

The most commonly refers to the edible seeds from the plant species pisum sativum. Other species of plant may be referred to commonly as “peas” as well.

Omelette and peas
Omelette and peas

Garden peas[edit | edit source]

The common garden pea is probably a native of countries bordering on the black sea. A variety known as the gray pea (pois chiche) has been used since a very remote period.

Peas, green, raw
Nutritional value per 100 g (3.5 oz)
Energy339 kJ (81 kcal)
14.45 g
Sugars5.67 g
Dietary fiber5.1 g
0.4 g
5.42 g
VitaminsQuantity %DV
Vitamin A equiv.
5%
38 μg
4%
449 μg
2477 μg
Thiamine (B1)
23%
0.266 mg
Riboflavin (B2)
11%
0.132 mg
Niacin (B3)
14%
2.09 mg
Vitamin B6
13%
0.169 mg
Folate (B9)
16%
65 μg
Vitamin C
48%
40 mg
Vitamin E
1%
0.13 mg
Vitamin K
24%
24.8 μg
MineralsQuantity %DV
Calcium
3%
25 mg
Iron
11%
1.47 mg
Magnesium
9%
33 mg
Manganese
20%
0.41 mg
Phosphorus
15%
108 mg
Potassium
5%
244 mg
Sodium
0%
5 mg
Zinc
13%
1.24 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

History[edit | edit source]

The common people of greece and rome, in ancient times made it an ordinary article of diet. It is said that peas were considered such a delicacy by the romans that those who coveted public favor distributed them gratuitously to the people in order to buy votes.

Braised Hearts of Lettuce with Green Peas
Braised Hearts of Lettuce with Green Peas

In England[edit | edit source]

Peas were introduced into england from holland in the time of elizabeth, and were then considered a great delicacy. History tells us that when the queen was released from her confinement in the tower, may 19, 1554, she went to staining to perform her devotions in the church of allhallows, after which she dined at a neighboring inn upon a meal of which the principal dish was boiled peas. A dinner of the same kind, commemorative of the event, was for a long time given annually at the same tavern.

Peas Kochari and chutney
Peas Kochari and chutney

Taste[edit | edit source]

Peas, when young, are tender and sweet, containing a considerable quantity of sugar. The nitrogenous matter entering into their composition, although less in quantity when unripe, is much more easily digested than when the seeds are mature.

Spot prawn, pea
Spot prawn, pea

Cooking[edit | edit source]

When quite ripe, like other leguminous seeds, they require long cooking. When very old, no amount of boiling will soften them. When green, peas are usually cooked and served as a vegetable; in their dried state, they are put to almost every variety of use in the different countries where they are cultivated.

Pea-bainocks[edit | edit source]

In the southeast of scotland, a favorite food is made of ground peas prepared in thick cakes and called peas-bainocks.

Around the world[edit | edit source]

In india and southern europe, a variety of the pea is eaten parched or lightly roasted, or made into cakes, puddings, and sweetmeats. In germany, in combination with other ingredients, peas are compounded into sausages, which, during the franco-prussian war, served as rations for the soldiers.

Split peas (raw)
Split pea.jpg
Yellow split peas
Nutritional value per 100 g (3.5 oz)
Energy1,425 kJ (341 kcal)
60 g
Sugars8 g
Dietary fiber26 g
1 g
25 g
VitaminsQuantity %DV
Thiamine (B1)
61%
0.7 mg
Pantothenic acid (B5)
34%
1.7 mg
Folate (B9)
69%
274 μg
MineralsQuantity %DV
Iron
31%
4 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Dried peas[edit | edit source]

Dried peas for culinary use are obtainable in two forms; the split peas, which have had the tough envelope of the seed removed, and the green or scotch peas.

Common Name Green pea Snow pea Snap pea
Other Common Names Garden pea, English pea Chinese pea pod Sugar snap pea
Scientific Name Pisum sativum Pisum sativum var.saccharatum Pisum sativum var.macrocarpon
Descriptions at Harvest Firm, rounded pods 1 to 4 inches long; ripe peas inside are round and may be wrinkled or smooth; peas are most commonly green or yellow, though other colors exist Thin-walled, flat pods 2 to 5 inches long; peas inside are light green and immature Thick-walled, rounded pods 3 to 3 ½ inches long; ripe peas inside are round and green
Preparations Peas need to be shelled from the pod (which is discarded); can be served raw or cooked; often sold frozen, dried, or canned Whole pod may be eaten; strings along pod seams usually removed before eating, can be served raw or cooked; may be sold fresh or frozen Whole pod may be eaten; strings along pod seams usually removed before eating; can be served raw or cooked; may be sold fresh or frozen
Common Uses Pasta salads, cold vegetable salads, soups, as a side dish American Chinese dishes such as stir fries Raw in salads, stir fried, cooked as a side dish

Time for cooking[edit | edit source]

The time required for cooking will vary depending upon the age of the seed and the length of time it has been soaked previous to cooking. Preparing whole peas involves overnight soaking, after which they will cook in approximately one hour. Split peas need not be soaked before cooking and will cook in 25 to 30 minutes. If split peas are soaked overnight, cooking time can be reduced to 13 to 15 minutes. Whether whole or split, cook by combining peas with double the amount of water.

Nutritional value and benefits[edit | edit source]

Peas are consumed as an affordable source of protein and starch in North America, Asia, Europe and parts of the Middle East. They are a good source of plant-based protein, complex carbohydrates, iron, magnesium, phosphorus and potassium and an excellent source of copper, fiber, folate, manganese and thiamin.

Complement grains[edit | edit source]

When combined with a grain, peas contribute complementary amino acids to form a complete protein meal. Peas can be prepared using a variety of methods, including boiling, frying, roasting, mashing, sprouting, fermenting, and milling into flours to make a variety of dishes, including soups, stews, roasted snacks and baked goods.

See also[edit | edit source]

External links[edit | edit source]

Wikimd.png
This article is a stub.

Help WikiMD grow by registering to expand it.
Editing is available only to registered and verified users.
About WikiMD: A comprehensive, free health & wellness encyclopedia.



Chrisdesign Photorealistic Green Apple.svg

External links[edit source]

Nutrition lookup (USDA)

Wiki.png

Navigation: Wellness - Encyclopedia - Health topics - Disease Index‏‎ - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes

Search WikiMD


Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD

WikiMD is not a substitute for professional medical advice. See full disclaimer.

Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.


Contributors: Admin, Prab R. Tumpati, MD