NATURE’S TONIC

Emerald green in colour and sweet in flavour, the pea is just as nutritious as it is delicious

Peas

Did you know that green peas are one of the oldest cultivated crops in the world? In fact, their cultivation became widespread so early on that it is hard to gauge exactly where they come from! Although, it is said that the most likely places of origin are China, the Middle East, Sri Lanka, Malta or Italy. This probably explains its widespread popularity in cuisines across the world, ranging from mushy peas in Britain to stir fries in China and peas pulao in India. Inexpensive, abundant and nutritionally dense, green peas can be purchased fresh, canned, or frozen. In addition to their delicious flavour, green peas are also rich in vitamins, minerals and fibre, giving you every reason to feast on this delicious legume.

EVERGREEN DELIGHT

Not many know this, but the tiny little legume garners a lot of respect from scientists. After all, green peas are what the father of modern genetics, Gregor Mendel, used to discover the basic principles of heredity. And it’s a hit not just in laboratories but even in kitchens. Swati Bhushan, Chief Clinical Nutritionist, Hiranandani Hospital Vashi - A Fortis Network Hospital, suggests, “It is important to include green peas in one’s diet as they contain a whole lot of fibre, protein and complex carbohydrates. Rich in Vitamin K, they help maintain bone health and even prevent osteoporosis.”

About three-fourths of the calories in green peas come from carbohydrates, but the carbohydrates present in it are complex and not simple. Pradeep Gadge, Diabetologist, Gadge Diabetes Centre, elaborates, “A half cup of peas contains 42 calories, seven grams of carbohydrates and two and a half grams of fibre. Given that peas are relatively low in calories and fat, but high in protein and fibre, they make a good choice for any weight-control plan. Since diabetic patients need to keep their weight under control, it helps to manage diabetes as well.”

RIGHT BITE

As one of the eight ‘founder crops’, green peas have been around for a while and are used in a variety of dishes ranging from soups and health foods to pastas and purees. In fact, they can even be processed into pea flour, starch and protein. Asha Rawat, Junior Sous Chef, Vivanta Dwarka, New Delhi, says, “Although small in size, green peas come packed with nutrients and are also high in protein. Due to its year-round availability, the legume can easily be incorporated into one’s diet. Not only does it improve digestion but it works wonders for eyesight as well.”

If you are trying to get your kids to eat more vegetables, especially greens, there’s no better way to start than with green peas. Anuraag Narsingani, Executive Chef at JW Marriott Hotel Pune, divulges, “I use green peas extensively in my kids’ menu – kids take to them easily and they are a great source of iron and vitamins. In soups, stews, Indian kebabs and even in western main courses, there is so much that one can do with green peas!”

There are certain vegetables, which, by virtue of their distinct taste, end up overpowering the dish. Thankfully, green peas, with their subtle flavour, are not one of those. Raghuram Reddy, Executive Sous Chef, Vivanta President, Mumbai, says, “Green peas are delicious, healthy and versatile. They blend in beautifully with most ingredients and add to the character of a dish without becoming the central focus. Their presence does not leave an overpowering taste and adds up to the overall flavour of whatever cuisine they are being used in.”