Facts & figures

eat peas

Reasons to eat peas

  • Freshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked, locking in all the nutrients.
  • Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples!
  • No matter the season, freshly frozen garden peas are available throughout the year.
  • Being freshly frozen, there's absolutely no preparation needed. Just add to your recipe or pop them straight into soups, casseroles or curries.
  • There’s no wastage. Garden peas or petit pois chosen for freezing are the pick of the bunch.
  • Peas are said to give relief to ulcer pains in the stomach because they ‘use up’ stomach acids.
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Nutritional information

  • Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus.
  • They are rich in protein, carbohydrate and fibre and low in fat.
  • Half a cup of frozen peas has only 5% of the daily value for sodium and foods low in sodium are good for your heart.
  • An 85 gram serving of peas, cooked, provides 50 calories, 4 grams of protein, 8 grams of carbohydrate (of which 3.5 grams are sugars), 3.8 grams of fibre, 17mg of vitamin C (28% of the recommended daily allowance) and 0.2mg Thiamine (B1) (15% of the recommended daily allowance).
  • A 100 calories serving of peas contains more protein than a whole egg or tablespoon of peanut butter.
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Cooking tips

  • The less water you use when cooking peas, the less vitamin C is lost.
  • Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes.
  • To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in non-metallic container and cover. Cook on full power for 4 minutes (750W)
knowledge

Did you know?

  • The Latin name for peas is pisum sativum.
  • The first peas were frozen by Clarence Birdseye who invented the 'plate froster' to preserve foods in the 1920's.
  • On average everyone in Britain eats nearly 9,000 peas per year.
  • The world record for eating peas is held by Janet Harris of Sussex who, in 1984, ate 7175 peas one by one in 60 minutes using chopsticks!
  • Thick London fogs of the 19th and 20th centuries were dubbed 'pea-soupers' because of their density and green tinge.
  • There are 35,000 hectares of peas grown in the UK each year, equivalent to about 70,000 football pitches. This produces about 160,000 tonnes of frozen peas - that's 2 billion 80 gram portions.
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Fun historical facts…

  • Peas are thought to have originated in Middle Asia and the central plateau of Ethiopia.
  • Fresh peas became popular in the 18th century when improved varieties were developed by English plant breeders. The world's first sweet tasting pea was developed in the 18th century by amateur plant breeder Thomas Edward Knight of Downton, near Salisbury, England.
  • Gregor Johann Mendel (1822-1884), an Austrian monk, worked with peas in laying the foundation of the modern science of genetics.
  • The oldest pea ever found was nearly 3,000 years old and discovered on the border of Burma and Thailand.
  • Peas were known to the Greeks and Romans (the Romans grew 37 different varieties at one point) and these early types were first mentioned in England after the Norman conquest.
  • The Italians are credited with breeding what became known as "piselli novelli" or new peas, the small peas most of us today call petits pois (little peas).