Image of Green (English) Peas

Scientific Binomial Name: Pisum sativum

SELECTION INFORMATION
Usage

Eaten out of hand, salads, cooking, soups, stir-fries, stews, meat pies and mashed.

Selection

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

Avoid product with soft, limp pods or blemished pods. Also avoid peas that are so big, they almost burst from the pod.

Storage

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.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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.

  • Tips & Trivia
  • 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."

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