Organic Whole Yellow Peas

Description

The history of dried whole yellow peas can be traced back thousands of years. Yellow peas, also known as field peas or dry peas, have been cultivated and consumed in various regions around the world, particularly in Europe, Asia, and North America.

Dried 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.

In terms of uses, whole yellow peas have a milder and slightly nuttier taste than whole green peas that tend to have a slightly sweeter and more earthy flavor. The flavor profile of each variety can impact the overall taste of dishes in which they are used. Yellow peas are frequently used in Indian, Middle Eastern, and Mediterranean cuisines. They are utilized in dishes like dal, curries, and savory snacks. Whole yellow peas may not retain their shape as well as whole green peas when cooked.

Whole yellow 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 yellow 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 yellow peas can also be milled into flour. Whether you choose to sprout and dry the whole yellow 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 yellow peas have versatile culinary applications. Whole yellow peas offer plant based protein, fiber and an earthy flavor to soups, salads and side dishes. The choice depends on the desired texture and the specific recipe you’re preparing.