Seasonal period: March, April, May, June

Round and green seed of a plant from the Papilionaceae family, of small size and extracted from a green inedible pod. Each pod contains between 3 and 8 peas and they are always eaten boiled.

Peas (Pisum sativum) are a kind of legumes, even though they are usually considered to be vegetables. This is not entirely wrong since a great variety of baby peas known as mangetout peas are picked in spring. Their fresh seeds have a nutritional value more similar to that of vegetables than legumes.

Peas, as any other legumes, are essential in balanced diets and menus due to their nutritional value (carbohydrates, vegetal proteins, fiber, oligosaccharides, vitamins, minerals and antioxidants). Spring is the best time to consume seasonal fresh peas, whereas dried ones can be eaten the rest of the year along with other legumes.

Nutritional information (0.1 kg)
Fiber 5.2 g
Saturates 0.2 g
Monounsaturated fatty acids 0.2 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 24.0 mg
Iron 1.7 mg
Zinc 0.7 mg
Vitamin A 50.0 ug
Vitamin C 23.0 g
Folic acid 78.0 ug
Salt (Sodium) 1.0 mg
Sugars 1.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.