peas - 450 g shelled and cooked
Peas are a good source of plant-based protein, dietary fiber, and vitamins including C and K, with added benefits of folate and manganese. They also contain polyphenol antioxidants and provide carbohydrates with a moderate glycemic profile.
About
Garden peas (Pisum sativum) are the mature seeds of flowering plants in the legume family, native to the Mediterranean and near-Eastern regions and now cultivated worldwide. The round, smooth seeds range from bright green to pale yellow, depending on variety and harvest time, and are enclosed within elongated pods that develop along climbing or bush-type vines. Garden peas possess a naturally sweet flavor with subtle grassy notes and a tender texture when young and cooked. Key varieties include English peas (with larger seeds), petit pois (delicate and sweeter), and snow peas (eaten pod and all), though the term "peas" typically refers to garden peas harvested at the green-seed stage.
Culinary Uses
Peas are a versatile vegetable used across global cuisines, from British mushy peas and French pois à la française to Indian dal preparations and Asian stir-fries. They are commonly prepared by boiling, steaming, sautéing, or braising, often combined with butter, cream, mint, or aromatics such as garlic and onions. Peas feature prominently in risottos, pasta dishes, soups, curries, and composed vegetable medleys. Their natural sweetness and delicate texture make them suitable for both rustic and refined preparations, and they pair well with herbs like mint, parsley, and tarragon, as well as with complementary vegetables such as carrots and potatoes.