Why are peas green


Table of Contents

  1. Peas infographic
  2. What you should know about peas
    1. origin
    2. season
    3. taste
  3. Our favorite pea recipes
  4. How healthy are peas actually?
  5. Health Benefits of Peas
  6. Shopping and cooking tips for peas
    1. Purchasing
    2. storage
    3. preparation
  7. Preparation tips for peas

Peas infographic

Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.

Peas ...

  • With 6.6 grams of protein, fresh peas are also impressive. However, dried peas have a lot of protein to offer: 100 grams contain almost 30 grams of protein. Our body needs protein not only to maintain and build muscles, but also to transport oxygen from the lungs to the cells.
  • With an emission value of less than 130 grams per 100 grams, the carbon footprint of peas is good. The CO2 values ​​are based on the calculations of the IFEU Institute for Energy and Environmental Research in Heidelberg and were individually balanced for each food item as "average food" as sold in Germany. They take into account the production location, the production method, all associated transports, processing, packaging and storage proportionally. The emissions of all greenhouse gases such as B. carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) were taken into account and converted into CO2 equivalents. In simplified terms, however, only CO2 is used.
  • Fresh peas don't have as much fiber as ripe, dried peas. Even so, a large 200-gram serving of peas (9 grams of fiber) can consume almost a third of the minimum recommended daily amount. Dried peas provide more than half of the daily target per 100 grams.
  • ... can help you lose weight:
    Very strict diets usually cut peas off the plan. In fact, there is a lot of starch and sugar in it - but peas also have a good portion of protein and fiber.
  • When it comes to vitamin C, the balance for peas is also favorable: a portion of 150 grams of peas covers more than a third of the daily requirement. Also contains in significant quantities: provitamin A plus the minerals potassium, magnesium and phosphorus.
  • If you usually have stomach problems after dishes with legumes, you can enjoy fresh peas with no regrets because they are easy to digest.
  • Various B group vitamins are found in peas. At 2.5 milligrams per 100 grams, niacin is right at the top. The vitamin plays an important role in the energy metabolism, the build-up and breakdown of carbohydrates, amino acids and fatty acids. The daily requirement is 12 milligrams (women) or 15 milligrams (men).
  • The relatively high purine content of 85 milligrams per 100 grams of peas does not play a role for healthy people, but rather for gout sufferers. You shouldn't treat yourself to peas every day, but only from time to time.

What you should know about peas

If that's not a real evergreen: Peas are considered to be one of the oldest cultivated plants - the earliest finds of pea plants go back to around 7000 BC. In China, peas were grown 4,000 years ago. And to this day, almost everyone between 9 months and 99 years of age loves the little green balls. With us Europeans, however, it is a rather late love, because on our continent it only really blossomed in the 17th century. Culinary trendsetters were once again the French, whose King Louis XIV particularly valued the green balls with their delicate taste and therefore had them planted in Versailles. It was only he who brought the custom of eating peas young and fresh instead of just dried, as was previously the case, into fashion.

In short, peas advanced from being a cheap filler to a treat for the palate, which for a long time only aristocratic gourmets enjoyed. Things are different today: peas have become a common vegetable that can hardly be imagined without them and can be bought at any time in cans or from the freezer and is also affordable. But most of them agree: Peas taste best when they are fresh, young and tender.


The original home of the wild ancestors of our peas today is in the Middle East and Central Asia as well as in the Eastern Mediterranean.


The time for fresh young peas is short and only lasts from June to the end of August.


Fresh or freshly frozen peas taste crisp and slightly sweet.

Our favorite pea recipes

Here you can find all pea recipes.

How healthy are peas actually?

Very strict diets usually cut peas off the plan. On the one hand, this is understandable, because due to their relatively high starch and sugar content, peas contain more calories and carbohydrates than most other vegetables. On the other hand, the appetizing seeds contain little fat and a relatively high amount of protein (1). This makes peas a great source of protein for vegetarians.

The balance for vitamin C is also favorable: a portion of 200 grams of peas covers half the daily requirement. It also contains provitamin A plus the minerals potassium, magnesium and phosphorus in significant amounts. The magnesium relaxes the muscles and helps you to fall asleep.

Because peas grow in the pod, they have a natural protective coating that gives environmental pollutants practically no chance.

Fresh peas also help to meet the daily fiber requirement: A large 200-gram portion of peas with 8 grams of fiber corresponds to almost a third of the recommended minimum amount.

In general, there are several ingredients in peas that can help keep us healthy. US scientists from the University of Florida came to the conclusion that peas can have a beneficial effect on the heart and circulation, the intestines, diabetes and the protection of body cells from harmful substances (2).

Niacin, also known as vitamin B3, supports nerve renewal and cell repair. It also promotes the formation of messenger substances in the brain and thus our ability to concentrate.

Sensitive people can react to the salicylic acid naturally found in peas with skin rashes. For people with a predisposition to gout, the quite high purine content of 85 milligrams per 100 grams should be noted.

Nutritional values ​​of peas per 100 grams
protein6.6 g
fat0.5 g
carbohydrates12.3 g
Fiber5 g

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Shopping and cooking tips for peas


Do not buy too little of the fresh peas, because you have to reckon with about two thirds of the waste. From one kilogram of pods you get a maximum of about 400 grams of peas. You should also pay attention to the origin of the legumes for a good CO2 balance. A large proportion is imported, but there are also many from German cultivation.


The fresh pea pods stay crisp in the refrigerator's vegetable compartment for a few days.


If you want to eat fresh young peas, you can't avoid peeling and peeling. Small consolation: According to an old superstition, the effort should be rewarded with money, luck and love. In any case, peeling peas is not difficult. Simply crack the pods of the legume and put the seeds lined up in them directly into a sieve with your finger. Once this preparatory work is done, all you have to do is rinse the peas and let them drain.

This trick saves you the hassle of pounding: Boil the pods in a saucepan with plenty of water - they burst open, float at the top and can be easily skimmed off.

Preparation tips for peas

Fresh peas are cooked for 4 to 5 minutes either alone in a little broth or salted water - or in the classic way with carrots, pieces of asparagus or other fine vegetables. When cooking, you can not only emphasize the taste with a pinch of sugar, but also keep the pretty green color even better. Mashed peas is a delicious, low-carb alternative to mashed potatoes.

Freezing fresh peas is of course possible, but hardly worth it. Because frozen you can find the delicious vegetables in every discounter good and cheap. This not only saves work, but you can also assume that self-freezing will not bring any appreciable taste gain. Always place frozen peas in the pan without defrosting and cook for 5 to 6 minutes, depending on the size and package instructions.

Peas from the jar are already cooked, so just let them drain and only heat them up at the very end in the respective dish or in a little water.