Organic Whole Green Peas

Description

Dried peas have been consumed since prehistoric times. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome. While different from dried peas the modern-day garden pea is thought to have originated from the field pea that was native to central Asia and Europe.

Dried whole green peas are a legume and valued as an excellent source of dietary fiber, plant-based protein, vitamins, and minerals. They are low in fat and cholesterol-free, making them a healthy addition to a balanced diet. While appearing similar to a garden pea in looks they are different in taste and use.

In terms of uses, dried green peas are commonly used in soups, stews, and curries. They have a slightly sweet and earthy flavor that pairs well with various herbs and spices.  Pea soup, a classic dish, is made by simmering dried green peas with vegetables and seasonings. Whole dried green peas are commonly used in dishes where you want the peas to maintain their shape and texture, such as salads, rice dishes, or as a side dish.

Whole green peas can also be sprouted. Like other sprouted legumes sprouting offers enhanced nutritional value. The germination process activates enzymes that break down complex nutrients into simpler forms, making them more accessible for digestion and absorption. Sprouted peas contain higher levels of vitamins, minerals, antioxidants, and essential amino acids, making them a more nutrient-dense option. Sprouting also offers improved digestibility by reducing antinutrients present in dried green peas, such as phytic acid and enzyme inhibitors. These compounds can interfere with nutrient absorption and digestion. Sprouting neutralizes or reduces these antinutrients, making the nutrients in the peas more bioavailable and easier to digest. Peas are easier to digest when sprouting reducing the likelihood of digestive discomfort. Sprouting triggers the release of enzymes that aid in the digestion process. See our sprouting table for more information. It is important to follow proper hygiene and safety protocols during the sprouting process to minimize the risk of bacterial contamination.

Whole green peas can also be milled into flour. Whether you choose to sprout and dry the whole green peas first or mill them in their natural dried form the resulting flour retains the nutritional benefits of the peas, including fiber, protein, vitamins, and minerals. Pea flour is particularly rich in protein, making it a valuable ingredient for those following a plant-based diet. This flour can be added to baked goods, pancakes and smoothies.

Cooked, sprouted or milled whole green peas have versatile culinary applications. Whole green peas offer plant based protein, fiber and an earthy flavor to soups, salad and side dishes. The choice depends on the desired texture and the specific recipe you’re preparing.