Peas

Lathyrus oleraceus

legume

Round seeds of a legume grown since the Neolithic alongside the first cereals; picked before maturity they are garden peas, dried they are split peas. 100 g of fresh peas provide 5 g of protein, 6 g of fibre and 40 mg of vitamin C.

Origin

Fertile Crescent

Season (United States)

May to July · grows in your region

Preparation

Fresh peas are shelled: the pod is opened and the peas kept; they cook for 5 to 10 minutes in water or steamed, and very young ones can be eaten raw. Frozen ones cook as they are. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. High in purines: to rotate rather than stack, if the ground is sensitive.

Molecules

Resistant starch RS1 · GOS (galacto-oligosaccharides) · Lutein and zeaxanthin · Spermidine · Folates (B9) · Protein · Lysine · ChlorophyllIn small amounts, not counted Vitamin K1 · Vitamin B1 (thiamine) · Zinc · Insoluble fibers · Molybdenum · InositolWhat slows things down Phytates · Purines

Did you know?

In the 19th century, the monk Gregor Mendel crossed peas with smooth and wrinkled, yellow and green seeds: from them he drew the laws that founded genetics.