Pea characteristics

• Antioxidant power
• Good source of plant protein
• Rich in fibre
• Satiogenic effect
• Promotes intestinal transit

Nutritional and caloric values of peas

For 100g raw peas

• Calories: 45
• Protein: 3.1g
• Carbohydrates: 6,2 g
• Lipids: 0.27g
• Fibre: 2.63g

Among the nutrients contained in peas in good quantities, we can mention the following:

• Vitamin C
• Vitamin K
• Iron
• Manganese
• Copper
• Vitamin B1
• Phosphorus
• Magnesium
• Zinc
• Vitamin B2
• Vitamin B3
• Vitamin B5 (Pantothenic acid)
• Vitamin B6 (Pyridoxine)
• Folate
• Vitamin A

Benefits of peas

• Antioxidant power
• Rich in protein
• Excellent source of fibre

How to choose the right peas?

Except in season, green peas are relatively unaffordable in their fresh form; many are then frozen or canned. The green pea has a softer, sweeter pod and its seeds are very small. It is therefore eaten as a whole, with pods and seeds, and is most likely to be found fresh on the shelves.

Fresh peas start a process of converting sugar into starch as soon as they are harvested. It is therefore important to buy them as fresh as possible, preferably the same day as they are picked. Their pods should be shiny, very green, swollen and firm. The pit should be crunchy and slightly sweet.

For optimum preservation

Refrigerator: Fresh peas will keep for two or three days in the coldest part of the fridge. If you need to keep them longer, put them on crushed ice immediately.

Freezer: Although peas can theoretically be frozen, they don't always look very good when defrosted. On the other hand, peas resist freezing very well if they are blanched for a few minutes and cooled in ice water.

Contraindications and allergies

There are very few contraindications to eating green peas, which are generally very good for your health. Unfortunately, it is one of the plants that can cause more or less severe allergic reactions in sensitive individuals. It is therefore advisable to be cautious and to consult a doctor if in any doubt.

Oral allergy syndrome

Green peas are one of the foods that can be implicated in oral allergy syndrome. This is an allergic reaction to certain proteins found in a variety of fruits, vegetables and nuts. It affects some people with allergies to environmental pollen and is characterised by symptoms in the mouth and throat. It is almost always preceded by hay fever. There may be local symptoms limited to the mouth, lips and throat, such as itching and burning, which usually disappear within a few minutes of eating or touching the offending food.

In the absence of other symptoms, this reaction is not serious and there is no need to systematically avoid eating green peas. However, it is advisable to consult an allergist to determine the cause of reactions to plant foods. They will be able to assess whether any special precautions need to be taken.