History
Peas are legumes that have been used in ancient time. Dried peas have been found in Egyptian tombs and were commonly consumed in Europe until the Italian Renaissance when the Italians developed piselli novelli, which was a raw pea eaten unripe and fresh. Throughout the 16 th century, fresh peas were consumed in France and England . The Dutch and English first developed the pod peas, also known as green peas, in the 17 th century. Later the sugar snap pea was developed by crossing English and snow peas; however, they did not become readily available until the 1970s. Today more than half of the pea crop is canned, a smaller amount frozen, and only 5% are sold fresh.
Green peas are characterized by their thick firm skin and glossy pods, with a velvety feel. The pods should not have dark spots, be yellow in color, or have loose peas inside. Only the green peas are consumed in contrast to snow peas and sugar snap peas. Snow peas are characterized by their shiny and flat appearance, where the peas have barely developed. These are sweeter in taste than the green peas and are commonly consumed whole. Sugar snap peas should be plum, firm, and have a bright green color.
Peas are best consumed the same day they are purchased. However, if storage is necessary, put the peas in a perforated plastic bag and store in the refrigerator. Green peas should not be washed before stored and should be shelled immediately before cooking. Before serving sugar snap peas, remove the strings that runs around both sides of the sugar snap pod. Snow peas need to be trimmed by cutting off the tips from both ends of the pod.
Nutrition Information
Green peas are rich in vitamin B and protein. Snow peas, on the other hand, are immature peas, thus do not provide the same amounts. However, snow peas are good sources of calcium and vitamin C.
Nutrient analysis of green peas (1/2 cup canned): calories: 59, carbohydrates: 11 g, protein: 4 g, fat: 0 g, cholesterol: 0 mg, fiber: 3.5 g, sodium: 214 mg