Introduction:
Peas are one of the oldest cultivated plants of mankind. There are about 250 different varieties of peas. Fresh peas taste juicy and sweet. However, the majority are sold dried, canned or frozen.
Use/Preparation:
Peas are delicious in soups, as a side dish to various dishes, in stews, purees, as a dip, in salads, ragouts, pasta dishes, rice dishes or roasted. The preparation possibilities are great. They can even be eaten raw from the pods.
Health:
Peas are rich in fibre and protein. They also contain a number of vitamins and minerals, including B vitamins, potassium, magnesium, phosphorus, and iron. Like all pulses, they contain a lot of purine. So gout sufferers should not eat too much peas.
Alternatives:
Other pulses such as chickpeas, beans or lentils are suitable alternatives. Here, too, the preparation options are varied and the nutrient content is particularly high.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 81/339 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 14,4 g |
| Sugar | 5,7 g |
| Protein | 5,4 g |
| Salt | 0 g |
