PISUM SATIVUM
INTRODUCTION
Green peas are small, round seeds from the Pisum sativum plant, typically
green in color. They are commonly used in various dishes and are known for their
sweet flavor and nutritional benefits, including vitamins, minerals, and protein.
Green peas can be eaten fresh, frozen, or dried, making them versatile in cooking.
Green peas (Pisum sativum) originated in the Near East around 5,000 to 7,000
years ago. They were a staple food in ancient cultures like the Greeks and Romans
and became popular in Europe during the Middle Ages. By the 19th century, specific
varieties were developed for consumption, leading to their global cultivation and
popularity in diverse cuisines today. Additionally, they are versatile in cooking and
enhance the flavor and color of various dishes.
NUTRITIONAL INFORMATION
A typical serving of green peas is about half to one cup cooked.
Here’s the nutritional information for one cup (cooked) of green peas:
Calories: ~62
Protein: ~4 grams
Carbohydrates: ~11 grams
Dietary Fiber: ~4 grams
Sugars: ~4 grams
Fat: ~0.4 grams
Vitamin K: ~24% of the Daily Value (DV)
Vitamin C: ~25% of the DV
Folate: ~12% of the DV
Iron: ~6% of the DV
These values may vary slightly based on preparation methods.
CULINARY USES
Green Peas play a vital role in enhancing classic dishes with their unique
qualities. In Shepherd’s Pie, they add a sweet, tender texture that contrasts
beautifully with the savory meat and creamy mashed potatoes, while also boosting
color and nutrition. In Risotto, their sweetness balances the creamy texture,
providing firmness and vibrant color alongside fiber and plant-based nutrients.
Lastly, in Gnocchi, peas complement the soft, starchy dumplings, enhancing both
flavor and nutritional value. Overall, peas enrich the flavor, texture, and health
benefits of these dishes.
COOKING METHOD
Greens peas is much preferable to be cooked by boiling for several reasons.
First, the quick cooking time ensures they remain tender without losing their vibrant
green color, which is visually appealing. The method also preserves essential
nutrients like vitamins and minerals, making them a healthy addition to meals.
Additionally, boiling is simple and requires minimal equipment—just a pot of salted
water. This method enhances their natural sweetness, making them versatile for
both savory and sweet dishes. Finally, boiled peas can be easily mixed into salads,
soups, or sides, adding texture and flavor without overwhelming other ingredients.
VARIETIES
Green peas are a versatile ingredient available in several distinct varieties,
each contributing to different dishes. Garden Peas (or Sweet Peas) are round and
sweet, commonly enjoyed fresh, frozen, or cooked, and are known for their tender
texture and vibrant taste. Snap Peas, also referred to as Sugar Snap Peas, have
crisp, edible pods filled with sweet peas that can be eaten whole, offering a
satisfying crunch. Snow Peas feature flat pods with small, edible peas inside, which
are mildly sweet, making them a favorite in stir-fries and salads. Collectively, these
varieties enhance meals with their unique flavors and textures, highlighting their
culinary adaptability.
CONCLUSION
In conclusion, green peas are not only nutritious but also remarkably
versatile, making them an essential ingredient in countless dishes. Their naturally
sweet flavor adds a delightful contrast to savory meals, while their vibrant green
color enhances visual appeal. The ease of preparation—whether enjoyed fresh,
frozen, or canned—makes them accessible for home cooks and professional chefs
alike. Various cooking methods, especially boiling, preserve their taste and
nutritional value, allowing them to shine in soups, salads, casseroles, and more. This
adaptability across different culinary traditions showcases their importance in global
cuisine, solidifying green peas as a beloved staple in many kitchens.
