More thamine in one serving of peas than in a glass of milk
Whether fresh or frozen, peas contain more nutrients than many other health foods including large amounts of vitamin C, thamine and fibre.
Rachel Zammit Cutajar
Peapods are botanically a fruit however, peas are considered to be a vegetable in cooking. The fresh pea is a small, round green legume, which is grown in a pod and is generally harvested in the spring.
They are one of the ancient cultivated vegetables grown for their nutritious green pods. It is not clear where peas originated. Some possibilities include the Himalayas, China, India, and Europe. Now, they are one of larger commercial crops grown all over the temperate and semi-tropical regions of the globe.
Along with broad beans they formed an important part of the diet of most people in the Middle East, North Africa and Europe during the Middle Ages although the were not cooked from fresh, but were first dried and then cooked.
In the time of Elizabeth I (1533-1603) who reigned from 1558, peas were imported from Holland and were considered a great delicacy because they were so expensive. Later, during the 17th and 18th century, fresh peas became more popular, especially in England and France, so much so that the eating of fresh green peas was said to be "both a fashion and a madness".
The popularity of green peas spread to North America and continued to increase with the invention of canning and freezing. These sweet and succulent vegetables are one of the most nutritious leguminous vegetable, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants including vitamins K, C, A and the B complex - B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), folic acid and minerals including manganese, magnesium, iron, zinc and potassium. Peas are also high in fibre (like their cousins in the legume family) but are more easily digested and non-gassy than other legumes.
Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more thiamine than a pint of whole milk.
Peas are relatively low in calories when compared with beans, and cowpeas. 100g of green peas provide only 81 calories, contain good amount of soluble and insoluble fibre, less than one gram of fat, more protein than a whole egg but contains no cholesterol.
Always keep fresh green peas in a refrigerator. Half of their sugar content will turn to starch within six hours if they are kept at room temperature.
Season cooked peas with fresh or dried mint, chopped fresh parsley, curry powder, pancetta or simply with a dash of lemon juice. Add shelled green peas, to green or pasta salads, curries, soups, stews and stir-fried dishes.
