Peas are a fabulous source of fiber, protein, manganese, folate, iron, potassium, and magnesium. They are a good source of vitamins A, C, and K and are a good source of fiber. They are also an excellent source of phosphorus and carotenoids, such as beta-carotene. Peas are easy to digest and a great choice for diabetic diets. They can be made into any number of delicious recipes.
Cooking peas may sound like a simple task, but they can be difficult to cook properly. One common problem is that they cook very fast, which means that there is little time to prepare them properly before they are ready to eat.
Peas are incredible for the body as they are loaded with valuable nutrients like Vitamin C, iron and fibre. However, their high sugar content can lead to weight gain so it is important to choose the right variety, and also eat them in the right amount to keep weight under control.
A Quick Look
Green peas are a type of legume that grows in pods and is small and spherical. Protein, fiber, vitamins C, A, K, and folate, as well as minerals like calcium and magnesium, are all present. Fresh peas are only accessible during the summer months, but canned and frozen peas are available all year. Before eating fresh peas, they must be shelled (the pods are inedible). Peas cook fast, taking only a few minutes to steam or boil. You can eat them on their own, in a salad, or in your favorite veggie meal.
Green peas are a type of legume with inedible pods that grow in the ground.
Green peas are small and spherical, with an inedible green pod encasing them. The pods are roughly 2-3 inches long and have a single row of 2-10 light green colored peas within.
Green peas include 117 calories, 7.9 grams of protein, 21.0 grams of carbs, 7.4 grams of fiber, 8.2 grams of sugar, and 0.6 grams of fat per cup.
Vitamins C, A, K, and folate are abundant in green peas. Minerals including calcium, magnesium, phosphorus, and potassium are abundant in them.
Look for pods that are noticeably full with peas and heavy in hand when buying fresh green peas. Yellow pods and those with wrinkled surfaces should be avoided.
Green peas are also available in tinned or frozen form. When buying canned goods, make sure the can is undamaged and choose a low-sodium version. If you’re buying frozen peas, ensure sure the bag isn’t torn or open, and the peas aren’t frozen into one large clump.
Refrigerate fresh green peas for up to two days. Remove the green peas from the pod and store them in an airtight container if you want to freeze them. Green peas should be used within 6 months of being frozen.
You’ll need to shell your peas first. Remove the string from the seam by snapping the top of the pod off and pulling down. To separate the peas, split the pod open and run your fingers over the interior. (It’s a lot of fun!)
Once podded, fill a saucepan halfway with water and lay a steamer basket on top. Make sure the water level is below the steamer basket’s bottom. Place the fresh peas in the steamer basket and set it over the boiling water in the saucepan. Allow 2 minutes of steaming time after covering the saucepan with a lid. When the peas are crisp, tender, and bright green, they’re ready to eat. Serve with the steamer basket removed from the saucepan.
If you don’t have a steaming basket and would rather boil the peas, simply bring a saucepan of water to a boil and add the peas. Cook for 2-3 minutes, or until the vegetables are crisp, tender, and bright green. Drain the peas after they’ve finished cooking and eat them!
Other cooking techniques include:
Fresh peas can also be stir-fried or microwaved with a little water.
Muffins with Green Peas and Veggies
These savory muffins are tasty and make the ideal snack for at-home or on-the-go snacking.
cauliflower that has been frozen (about 4 cups) 500 grams of egg whites (or 12 eggs) 3 quarts vegetable stock 1.5 cup corn (frozen) 1 cup frozen green peas + 1 cup frozen green peas 1 cup frozen edemame + 1 cup fresh edemame 1 pound of spinach 3 garlic cloves (optional) a liberal amount of 1 clove vegetable spice combination
Time to Prepare: 20 minutes Time to prepare: 40 minutes 24 muffins per batch
Microwave the cauliflower until it is no longer frozen in a large microwave-safe bowl.
Then, in a blender or food processor, combine the egg whites, cauliflower, edamame, spinach, first cup of peas, first cup of corn, and diced up garlic clove (if using) and mix until very smooth.
Fill a large mixing basin halfway with the contents of the blender. Stir in the remaining ingredients thoroughly.
Scoop the batter into two oiled muffin tins with a ladle. Only fill each muffin cup 34 full, as the muffins will rise slightly during baking.
Bake at 350°F for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool before storing in the refrigerator for up to 5 days. These can also be frozen and reheated when ready to eat.
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Foods That Are Related
Peas are a vegetable that can be consumed in many different forms. In the summer, pea shoots are a popular salad ingredient, while in the winter, peas are often used in soups and stews. Some of the most popular ways to enjoy peas include pea soup, pea and bacon sandwiches, and pea and ham pie.. Read more about recipe ideas for green peas and let us know what you think.
Frequently Asked Questions
What to add to peas for flavor?
You can add salt, pepper, cumin, garlic powder, or paprika to peas for flavor.
What goes good with peas?
Peas go good with anything.
What herbs go with peas and carrots?
Peas and carrots are a great combination. You can add in basil, parsley, cilantro, dill, oregano, thyme or tarragon to the peas and carrots for an extra flavor boost.
This article broadly covered the following related topics:
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