Peas are a source of minerals and fiber, they also provide a large amount of sugars.

Green beans with 7 or 9 large inside. In addition to peas grown by consuming large (they are small, tender and sweet), there is another variety called cappuccino or estirabecs pea, which has very little big, but also a tender and exquisite Jewish.

Family: Fruiting vegetables

Family Science: Papilonàcia

Varieties: Carouby of Maussane, Cappuccino or estirabec, Cash, Jumbo, Tirabeque

Nutritional value: 92 calories per 100 grams

Grams per serving: 200 to 250 grams

Features / Benefits: The pea contains 55% acidic minerals and vitamins A, B, C and E.

Season: November to July (Outdoor)

Production areas: The main producers are India, the United States, China, France and the UK. Grown in Spain in Zaragoza, La Rioja, Valladolid, Navarra, Murcia, Alicante, Barcelona, Tarragona, Cadiz, Castellon, Almería.

Plant Name: Pea

Trivia: This vegetable is native to southern Europe and has been cultivated since before the Christian era. The peas were already familiar to the Greeks and Romans, but not cultivated on a large scale in Europe until the mid-seventeenth century. The first settlers brought them to America.

Preparation and consumption: tender peas are very nutritious, easy to digest and accept various forms of food preparation: boiled with other vegetables, the French butter, stewed or fried and mixed with meat, fish, eggs, etc. Can pureed consumed at any meal of the day. If they are fried or stewed is best done at noon. The tender peas can be eaten even children from age 4.