Legume
Pea
Pea is both a fresh green vegetable and a dried pulse. Garden peas are sweet when young; marrowfats and dried green or yellow split peas cook into soups, pease pudding, and dal-style dishes. Snow and sugar snap types are eaten pod-and-all as vegetables. Dried whole and split peas are pantry staples; frozen sweet peas preserve peak sweetness year-round.
Also known as: Split Pea, Petit pois, Matar / Dried vatana, Erwt
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A sample of named types with their own origin and culinary profiles. Showing 10 of 14.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.29 g
- Cholesterol 0 mg
- Sodium 10.8 mg
- Salt 0.02 g
- Total Carbohydrate 21.2 g
- Dietary Fibre 6.36 g
- Total Sugars 1.94 g
- Complex / starch 11.3 g
- Protein 8.37 g
- Water 64.3 g
- Energy 112 kcal
- Water 64.3 g
- Carbohydrates 21.2 g
- Sugars 1.94 g
- Monosaccharides 1.36 g
- Disaccharides 0.59 g
- Starch 11.3 g
- Amylose 2.83 g
- Amylopectin 8.5 g
- Digestible Starch 9.63 g
- Resistant Starch 1.13 g
- Fibre 6.36 g
- Soluble Fibre 2.23 g
- Insoluble Fibre 4.13 g
- Protein 8.37 g
- Plant Protein 7.95 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.29 g
- Vitamins 139 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.31 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.2 µg
- Vitamin B9 — Folate 101 µg
- Vitamin C 2 mg
- Vitamin E 0.59 mg
- Vitamin K 9.3 µg
- Minerals 278 mg
- Major Minerals 271 mg
- Trace Minerals 7.4 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.31 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.2 · vitamin-b9-folate: 100.5 · vitamin-e: 0.59 · vitamin-k: 9.3 ·
Minerals
Sodium: 10.75 · Potassium: 210 · Calcium: 50 · Iron: 2 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Peas were domesticated in the Near East among the earliest pulse and vegetable crops.
Dried peas sustained European and Mediterranean winter diets as pease pottage staples.
Garden pea breeding and later canning and freezing made green peas a year-round vegetable.
Frozen peas became one of the first successful industrial frozen vegetables.