Sugar Peas

Sugar peas, also known as snow peas or snap peas have pods with a special pea variety which develop no grains or only small pea grains.

Sugar peas differ from marrow peas, especially in the way that there is no hard, inedible parchment layer on the inside part of the pods. Sugar snap peas are prepared as a whole, with the pod and the seeds within, and they are consumed in their entirety. Some sugar peas have fibres on the edges, which are to be cut off from the pods. Sugar peas are rich in dietary fibre, vitamins and minerals such as magnesium, iron, zinc, niacin and pantothenic acid. Compared to other vegetables, sugar peas contain many carbohydrates and lots of protein.

Season: From May to August

Nutritional Value: Sugar Peas – Swiss food composition database


Did you know...?

Sugar peas are best when processed fresh and then eaten because in just a few days the high sugar content can convert into starch; making the pods mealy and bitter tasting.

1 portion a day corresponds to:

25 to 30 snow peas