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Peas

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Nutritional information

Peas
(Pisum sativum L.)

guisantes.jpgIts origins date back to prehistoric times. There is evidence of it, thanks to the fossils of the year 7000 a.J.C found in some deposits in India, from the Neolithic period. There is also evidence that it has been consumed in India since ancient times, as well as in China, since it came from India. It probably arrived in Europe from Egypt and Palestine and until the 16th century it was used dried to feed animals. From that moment, men began to consume it and to cultivate it, to eat it fresh.

The Pea is a tuber that belongs to the Leguminosae family and to the sub-family of the Papilionoideas. It needs a temperate climate, somewhat humid, with a siliceous-loamy soil, for its correct cultivation.

The main producers of Peas are: India, China, USA, France and UK. However, almost all of the harvest is destined for the manufacture of animal feed.

Peas
Properties / Health
Pea Varieties / Pea Seasons
Pea Recipes

Peas provide a lot of fiber, minerals, sugars, 78% water, proteins, carbohydrates, calories.

Peas provide:

-Vitamins: lots of vit.A.
-Minerals: Potassium, Phosphorus, Calcium, Sodium, Iron.
-Other: Nianine, Acidic Acid, Acidic Acid. -Minerals: Potassium, Phosphorus, Calcium, Sodium, Iron. -Others: Nianine, Ascorbic Acid, Tianine, Riboflavin.

Recommended:

- Indicated for diabetics,
- Physical exertion, tiredness and weakness.
- Helps to eliminate cholesterol.
- Tranquilizer, good for the nervous system, mood, sleep.
- For states of lack of appetite.

Articles of interest:

  • Purdue University (Department of Horticulture and Landscape Architecture
  • Oregon State University

Peas are classified according to their characteristics:

  • Shape of seeds at maturity.
  • Earliness: early, medium and late.
  • Plant size: low, semi-climbing, climbing.
  • Seed color at maturity: green, yellow, white.

The most consumed varieties are: Negret, Telephone, Tirabeque, Bayard, Cappuccino, Vertirroy, Lincoln, Telecion, Islam, Voluntaio.

They are available in supermarkets: fresh, frozen, canned or cooked. If bought fresh, the pods should be unmarked, smooth and bright green. They should be separated by class and origin. They should not be mixed, because each one has different characteristics and cooking points.

The best way to consume them is steamed or boiled, but very little cooked, so they do not lose their vitamins or half of their properties.

With them you can make soups, purees, put them in stews or casseroles, in rice, in summer salads...

In the case of adding them to rice or stew, they are added 5 minutes before turning off the fire, so they do not fall apart and do not lose their vitamins and flavor.


Suggested recipes:

  • Peas with ham and eggs
  • Peas cream
  • Peas Catalan style
  • Meatballs with cuttlefish and peas
  • Russian salad