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: Peas – Swiss food composition database


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