Tag: Cooking with peas

While both are legumes, pigeon peas and chickpeas are not the same. Originating from different regions of the world—pigeon peas in India and chickpeas in the Fertile Crescent—they possess distinct characteristics that set them apart.

Over 25 million acres of field peas are grown worldwide, but many people are only familiar with the frozen garden peas found in the supermarket. Knowing what is the difference between the different types of peas—including shelling peas, snow peas, and snap peas—can transform your cooking and gardening efforts.

The average green pea (Pisum sativum) typically weighs between 0.1 and 0.36 grams, according to multiple sources. This small but mighty legume's weight is not constant and is influenced by a range of factors, including its variety, maturity, and moisture content.

Botanically, a split pea is the mature, dried seed of a pea plant, placing it firmly in the legume family. However, in a culinary context, it is often used as a vegetable, which creates some confusion.

Dried peas, a staple pulse for centuries, are a nutritional powerhouse packed with protein, fiber, and essential minerals. Cultivated for thousands of years, these humble legumes are an affordable and versatile food that can be enjoyed in soups, stews, and side dishes. This article will explore just how healthy are dried peas and how they compare to other legumes and fresh vegetables.

According to the USDA, a standard cup of cooked green peas contains approximately 134 calories. When it comes to big peas, specifically mature dried varieties like marrowfat peas, the caloric density per gram increases significantly because the water content has been removed.

According to the USDA, a single cup of cooked green peas provides a substantial 8.8 grams of dietary fiber. When it comes to the question, "What are edible peas called?", the answer depends on the variety and how they are prepared, with common types including shelling, snow, and sugar snap peas.