A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped
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The wild pea is restricted to the Mediterranean Basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Syria, Anatolia, Israel, Iraq, Jordan and Greece. In … See more

Raw green peas are 79% water, 14% carbohydrates, 5% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw green peas supply 81 calories of food energy, and are a rich source … See more

There are many varieties (cultivars) of garden peas. Some of the most common varieties are listed here. PMR indicates some degree of powdery mildew resistance; afila types, also called semi-leafless, have clusters of t… See more

In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes them taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important p… See more

Pea grading involves sorting peas by size, in which the smallest peas are graded as the highest quality for their tenderness. Brines may be used, in which peas are floated, from which their density can be determined. … See more