The pea is a seed vegetable like beans, and is one of the most popular vegetables in Europe. There are over 250 types of peas worldwide. They were already harvested for their nutrient rich seeds in the Stone Age.

Today, three cultivated types are well known: Sugar peas, round peas and wrinkled peas. Sugar peas is a special breed that is harvested young and can be eaten along with the hull.  The pea’s colour is dependent on the type of soil in which it is grown and the amount of sunlight.  However, this doesn’t reveal anything about its quality and cooking characteristics. The pea’s starch content is crucial:  Peas with high starch content become mealy when cooked.  Large peas have higher starch content and young peas contain more sugar.

Season: June, July and October

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
90 kcal Protein 6 g Sodium 2 mg B1 0.4 mg
380 KJ Fat 0.7 g Potassium 300 mg C 32 mg
  Carbohydrates 12 g Calcium 26 mg E 0.2 mg
  Dietary fibres 6 g Phosphorus 126 mg Betacarotene 520 µg
    Magnesium 34 mg Niacin 2.2 mg

Energy: 90 kcal, 380 KJ

Nutrients: Protein 6 g, Fat 0.7 g, Carbohydrates 12 g, Dietary fibres 6 g

Minerals: Sodium 2 mg, Potassium 300 mg, Calcium 26 mg, Phosphorus 126 mg, Magnesium 34 mg

Vitamins: B1 0.4 mg, C 32 mg, E 0.2 mg, Betacarotene 520 µg, Niacin 2.2 mg

Did you know...?

The pea has a high amount of potassium and contains significantly more protein than other vegetables.

1 portion a day corresponds to:

Five tablespoons of peas