The Peas Site

In early times, peas were grown mostly for their dry seeds. In modern times, however, peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available.

Peas are a good source of iron, fibre, are high in Vitamin A. Fibre helps to keep 'bad' cholesterol levels down while helping to boost the 'good' levels. Vitamin A can protect against defective eyesight and is also essential for the normal development of the foetus and young children. Canned, drained peas provide twice as much beta-carotene as boiled fresh peas, and a third more calcium.

Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles.

Dried peas are often made into a soup or simply eaten on their own. In Japan, China, Taiwan and some Southeast Asian countries, including Thailand and Malaysia, the peas are roasted and salted, and eaten as snacks.