Super source
Carbohydrate
9.88 g · 4% DV target
Cultivated for millennia across the Near East and Mediterranean, peas are a versatile legume valued for their high starch and protein content compared to most green vegetables.
Peas contain significant amounts of lutein and zeaxanthin (carotenoids), which research consistently links to a reduced risk of age-related macular degeneration by filtering harmful blue light in the eye.
The high proportion of amylose (a type of starch) in peas results in a slower digestion rate compared to many other starchy vegetables, contributing to their low glycemic index.
Cooking peas—especially steaming—can increase the accessibility of certain antioxidants, though prolonged boiling may lead to the loss of water-soluble vitamins into the cooking liquid.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
9.88 g · 4% DV target
5.55 g · 20% DV target
3.74 g · 7% DV target
44.6 μg · 37% DV target
37.5 mg · 42% DV target
0.38 mg · 31% DV target
No diet tags available.
Keep in pods as long as possible to retain sweetness.
Blanch before freezing to preserve colour and texture.
Legumes like peas fix nitrogen in the soil, reducing the need for synthetic fertilisers. [1]
The modern garden pea was a central tool in the birth of genetics; Gregor Mendel used them in the 1860s to discover the fundamental laws of inheritance.