Cultivated since ancient times, sweet, tasty green peas—also known as garden peas—are farmed for their tasty, nutrient-dense seeds. Peas most likely evolved in northwest India's sub-Himalayan plains. These days, temperate and semi-tropical countries cultivate this adaptable legume as one of their main commercial crops.
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The pea plant is classified as a herbaceous vine by botany. It's in the genus Pisum, inside the Fabaceae family. Pisum sativum is the scientific name. English peas, spring peas, sweet peas, garden peas, pease, etc. are a few of the common names.
Peas are an annual herbaceous vine that grows quickly and needs a trellis to maintain their development. It grows well in sandy soil that has good drainage, enough rainfall, and cold temperatures. Green pods with short stalks emerge in late winter or early spring. Every 2-3 inch long, compressed or swollen, straight or slightly curved pod is packed with one row of 2–10 smooth, delicious, light-green seeds.
Generally speaking, the pods are picked when they are about fully developed, that is, when the seeds are green, soft, delicious, and uncooked. Seeds would become dry, pale green to yellow, less sweet, and taste harsh if the pods were allowed to grow any longer.
1 . One of the healthiest legumes, green peas are full of minerals,. vitamins, antioxidants, and phytonutrients that promote good health
2 . Green peas, one of the healthiest legumes, are loaded with vitamins, minerals, antioxidants, and phytonutrients that support a healthy lifestyle.
3 . One of the best sources of folic acid is fresh pea pods. A 100 g serving yields 65 µg, or 16%, of the folates that should be consumed daily.
4 . One of the B-complex vitamins needed for DNA synthesis within the cell is folates. According to studies, providing expecting moms with a sufficient amount of foods high in folate may help avoid neural tube abnormalities in their unborn children.
5 . A good source of ascorbic acid (vitamin C) is fresh green peas. Fresh pods weighing 100 g provide 40 mg of vitamin C, or 67% of the daily required amount. One potent naturally occurring water-soluble antioxidant is vitamin C.
6 . Vegetables high in this vitamin will aid in the development of the body's defenses against infections and remove damaging, pro-inflammatory free radicals.
7 . Phytosterols, particularly ß-sitosterol, are found in peas. According to studies, fruits, cereals high in plant sterols, and vegetables like lentils may help reduce cholesterol levels in the body.
8 . Vitamin K content is also high in garden peas. About 24.8 µg, or almost 21% of the daily requirement of vitamin K-1 (phylloquinone), may be found in 100 g of fresh seeds.
9 . It has been discovered that vitamin K may contribute to the process of mineralization, or the growth of bone mass, by encouraging osteoblastic activity inside bone cells. It also has a proven effect in preventing brain damage to neurons, which helps individuals with Alzheimer's disease recover.
10 . Vitamin A (765 IU or 25.5% of RDA per 100 g) and other antioxidants and flavonoids, including carotenes, lutein, and zeaxanthin, are also present in sufficient concentrations in fresh green peas. Vitamin A is an important vitamin needed to keep skin, eyes, and membranes healthy. Consuming natural fruits and vegetables high in flavonoids also helps prevent malignancies of the mouth and lungs.
11 . Peas are an excellent source of folates as well as several other important B-complex vitamins, including pyridoxine, niacin, pantothenic acid, and thiamine. They are also a great source of calcium, iron, copper, zinc, and manganese, among other minerals.
Preparation and serving methods
Cut off the stalk's tip, then remove the thin thread that runs along the suture line. Break apart the outer husk to expose the green, round to oval seeds.
Here are some pointers for serving:
Peas work nicely in a broad range of recipes prepared with other complementary vegetables such as potatoes, carrots, beets, onions, and artichokes, among others.
As a tasty side dish, peas can be added to soup.
Mutter, or green peas, is a popular element in wintertime delicacies across the Indian subcontinent. Fresh peas are combined with spices, garlic, coriander leaves, onions, and tomatoes to create a range of delectable cuisines, such as Aaloo-mutter, mutter-paneer, mutter-gajjar, etc.
Look for fresh pods that are full, weighty, and overflowing with seeds when purchasing green peas. Stay away from those with too-mature yellow pods or wrinkles on their skin.
Since a large portion of the sugar in green peas quickly turns into starch, they are best consumed shortly after harvest. To preserve them, keep them in a vegetable container in a high relative humidity home refrigerator for two to three days. On the other hand, frozen seeds keep for several months.