Green (English) Peas Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Pisum sativum
Eaten out of hand, salads, cooking, soups, stir-fries, stews, meat pies and mashed.
Also known as English peas, good-quality green peas will have a large pod that bulges away from the pea inside. The pod will be firm and crisp with medium to dark-green coloring.
Avoid product with soft, limp pods or blemished pods. Also avoid peas that are so big, they almost burst from the pod.
Peas and beans do not store well, so keep them refrigerated but place them in the warmest part of your refrigerator and keep them dry.
In general, vegetables will not ripen further after harvest.
Green Peas are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Protein, Vitamin A, Niacin, Vitamin B6, Folate, Phosphorus and Copper, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin and Manganese.
The pea is believed to date back 5,000 years. First grown primarily for the dry seeds, fresh peas were considered a rare delicacy until the 18th Century.
Peas originated in the Middle East, and owe their present name to the Latin, "pisum."
Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.
Avoid broccoli with a flower (...)
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