Despite Small Size, Peas Loaded with Nutrition

Peas are an ancient crop with earliest records found in excavations in Mediterranean and European countries dating back to 7,000 B.C.  Cultivated in abundance by both the Greeks and Romans, peas were introduced to Britain by the Romans. In classical Greece peas were known as “pison”, which was translated in English as “peason”. By the reign of Charles I peas had become “pease”, and eventually shortened to “pea” in the 18^th century.

In jolly old England “pease porridge (or pudding)”, made from dried peas, butter and eggs was traditionally served with pork and boiled bacon. Peas were also a versatile food as noted in the nursery rhyme, “…pease porridge hot, pease porridge cold, pease porridge in the pot nine days old…”.  Peas were eaten dried or ground until the 16^th century when Italian gardeners developed tender varieties for cooking and eating fresh. It wasn’t until the following centuries that this practice was accepted by the wealthy as fashionable.

The pea plants also have the notable distinction of playing an important role in unlocking the mystery of modern genetics. The trait analysis of pea plants done by Gregor Johann Mendel was later published in his now famous paper on the role of genetics in determining traits in 1865. Initially questioned and dismissed, Mendel’s analysis proved to be correct.

Peas are an excellent source of protein and other soluble fibers and create a complete protein when served with grain products. Peas are also a good source of Vitamins C, B (6), Folates, Thiamine, and Potassium. Peas are said to reduce fertility, prevent appendicitis, lower blood cholesterol and control blood sugar levels. People with gout should avoid peas as they are high in purines which are known to produce flare-ups in the disorder.