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Green peas

A peas is the small spherical seed or the seed-pod of the legume, each pod contains numerous peas that is used as a fresh vegetable. Peas are a cool weather crop whose origin goes back a long way, maybe to northern India or Burma. By 500 to 400 BCE it was common to see them in Athens and Rome. During the Middle Ages in Britain people relied on dried peas to keep them alive during long winters. Although treated as a vegetable in cooking, it is botanically a fruit. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon peas, the cow pea and the seeds from several species of Lathyrus.

As Food
Peas are usually boiled or steamed which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available. 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. Pod peas (particularly sweet cultivars called mange tout and sugar peas, or the flatter 'snow peas, are used in stir-fried dishes, particularly those in American Chinese cuisine. peas pods do not keep well once picked, and if not used quickly are best preserved by drying, canning or freezing within a few hours of harvest. In India, fresh peas are used in various dishes such as aloo-matar (curried potatoes with peas) or matar-paneer (paneer

cheese with peas), though they can be substituted with frozen peas as well. Peas are also eaten raw as they are sweet when fresh off the bush. Dried peas are often made into a soup or simply eaten on their own. In Japan, China, Taiwan and some South-east Asian countries, including Thailand and Malaysia, the peas are roasted and salted, and eaten as snacks. In the UK, dried yellow split peas are used to make peas pudding a traditional dish. In North America a similarly traditional dish is split peas soup.

Artsoppa is a traditional Scandinavian food which predates the Viking era. This food was made from a fast-growing peas that would mature in a short growing season. Artsoppa was especially popular among the many poor who traditionally only had one pot and everything was cooked together for a dinner using a tripod to hold the pot over the fire. When pork was available it was known as Artsoppa och flask and this tradition has continued to the present day. After the Christian conversion this soup was served on Thursday evening because Friday was a fasting day.

Nutritional Value
  • Per 100 g (3.5 oz)
  • Energy 80 kcal 340 kJ
  • Carbohydrates 14.5 g
  • Sugars 5.7 g
  • Dietary fiber 5.1 g
  • Fat 0.4 g
  • Protein 5.4 g
  • Vitamin A equiv. 38 g 04 %
  • Thiamin (Vit. B1) 0.3 mg 23 %
  • Riboflavin (Vit. B2) 0.1 mg 07 %Niacin (Vit. B3) 2.1 mg 14 %
    • Pantothenic acid (B5) 0.1 mg 02 %
    • Vitamin B6 0.2 mg 15 %
    • Folate (Vit. B9) 65 ?g 16 %
    • Vitamin C 40.0 mg 67 %
    • Calcium 25.0 mg 03 %
    • Iron 1.5 mg 12 %
    • Magnesium 33.0 mg 09 %
    • Phosphorus 108 mg 15 %
    • Potassium 244 mg 05 %
    • Zinc 1.2 mg 12 %