Roasted Green Peas

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For other uses and abbreviations, see PEA. Pea Peas are contained within a pod phyta Family: Fabaceae Pea is most commonly the small spherical seed or the seed-pod of the legume Pisum sativum. Each pod contains several peas. Although it is botanically a fruit, it is treated as a vegetable in cooking. The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas come from Neolithic Syria, Turkey and Jordan. In Egypt, early finds come from c. 48004400 BC in the delta area, and from c. 38003600 BC in Upper Egypt. The pea was also present in 5th millennium BC Georgia. Further east, the finds are younger. Pea remains were retrieved from Afghanistan c. 2000 BC. They were present in 22501750 BC Harappa Pakistan and north-west India, from the older phases of this culture onward. In the second half of the 2nd millennium BC this pulse crop appears in the Gangetic basin and southern India. Raw Green Pea Nutritional value per 100 g (3.5 oz) Energy 80 kcal 340 kJ Carbohydrates 14.5 g - Sugars 5.7 g - Dietary fiber 5.1 g Fat 0.4 g Protein 5.4 g Vitamin A equiv. 38 μg 4% - beta-carotene 449 μg 4% Thiamine (Vit. B1) 0.3 mg 23% Riboflavin (Vit. B2) 0.1 mg 7% Niacin (Vit. B3) 2.1 mg 14% Pantothenic acid (B5) 0.1 mg 2% Vitamin B6 0.2 mg 15% Folate (Vit. B9) 65 μg 16% Vitamin C 40.0 mg 67% Calcium 25.0 mg 3% Iron 1.5 mg 12% Magnesium 33.0 mg 9% Phosphorus 108 mg 15% Potassium 244 mg 5% Zinc 1.2 mg 12% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database
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