The
pea is most commonly the small spherical seed or the seed-pod of the pod fruit
Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea, the cowpea, and the seeds from several species of Lathyrus.
It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 grams. The immature peas are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
Dried peas are often made into a soup or simply eaten on their own. Pea grading involves sorting peas by size, in which smallest peas are graded as the highest quality for their tenderness.
Peas are really little
powerhouses of nutrition that are a boon for your health and the whole planet.
Weight management: Peas are low-fat but high-everything-else. A cup of peas has less than 100 calories but lots of protein, fiber and micronutrients.
Stomach cancer prevention: Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to help prevent stomach cancer. A cup of peas has at least 10.
Anti-aging, strong immune system, and high energy: This comes from the high levels of antioxidants, including:
flavinoids: catechin and epicatechincarotenoid: alpha-carotene and beta-carotenephenolic acids: ferulic and caffeic acidpolyphenols: coumestrol
Prevention of wrinkles, Alzheimer’s, arthritis, bronchitis, osteoporosis and candida: These come from peas’ strong
anti-inflammatory properties. Excess inflammation has also been linked to heart disease, cancer, and aging in general. These properties include:
Pisumsaponins I and II and pisomosides A and B (anti-inflammatory phytonutrients found almost exclusively in peas)
Vitamin C and vitamin E, and a good amount of the antioxidant mineral zincOmega-3 fat in the form of alpha-linolenic acid (ALA)
Blood sugar regulation: Peas’ high fiber and protein slows down how fast sugars are digested.
Their antioxidants and anti-inflammatory agents prevent or reverse insulin resistance (type 2 diabetes)
All peas’
carbohydrates are natural sugars and starches with no white sugars or chemicals to worry about.
The many antioxidant and anti-inflammatory compounds in peas
support healthy blood vessels. The formation of plaque along our blood vessel walls starts with chronic, excessive oxidative stress and inflammation.
The
generous amounts of vitamin B1 and folate, B2, B3, and B6 reduce homocysteine levels, which are a risk factor for heart disease.
Healthy for the environment: Peas work with bacteria in the soil to ‘fix’ nitrogen from the air and deposit it in the soil. This reduces the need for artificial fertilizers since one of their main ingredients is nitrogen.
Prevent constipation: The high fiber content in peas improves bowel health and peristalsis.
Healthy bones: Just one cup of peas contains 44% of your Vitamin K, which helps to anchor calcium inside the bones. Its B vitamins also help to prevent osteoporosis.
Reduces bad cholesterol: The niacin in peas helps reduce the production of triglycerides and VLDL (very low-density lipoprotein), which results in in less bad cholesterol, increased HDL (“good”) cholesterol, and lowered triglycerides.
After peas have been harvested, the remaining plant easily breaks down to create more organic fertilizer for the soil.
Peas are also able to grow on minimal moisture, so they are a perfect crop in many areas due to not needing irrigation or using up valuable water supplies.
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