Green peas are known as one of the first crops ever cultivated by humans. Originally grown in Asia and the Middle East, this plant is presently grown across the world due to the fact that they do not require special conditions or care. However, though being low-maintenance, organic green peas still offer plenty of health benefits. If they did not, they probably would not have remained a popular ingredient in many cuisines of the world for centuries.
Organic Green Peas provide your body with a significantly greater amount of useful elements. Due to their natural origins, they influence your body in a healthier way, while at the same time inflicting less harm on the environment.
Also known as garden peas, organic green peas are rich in vitamins, minerals, and nutrients, all of which makes this legume a very useful addition to your diet They offer many benefits, some of which you may find below.
Health Benefits of Organic Green Peas
Antioxidant and anti-inflammatory effect.
Green peas are packed with various antioxidant and anti-inflammatory elements. They contain flavonoids, carotenoids, vitamins, acids, and minerals, all of which increase the soothing effect of this legume. If you consume peas regularly, you will increase your chances of avoiding oxidative stress or inflammations.
Blood sugar control.
Protein and fiber contained in garden peas help reduce blood sugar spikes and improve the overall state of your blood system. Besides, when it comes to diabetes, green peas have proved to be efficient in controlling both blood sugar and insulin levels. This makes garden peas an essential ingredient in your diet if you are struggling with diabetes.
Heart health maintenance.
Omega-3 fatty acids, as well as B vitamins, make green peas a rich source of support for your cardiovascular system. They will promote the strength and proper functioning of your blood vessels, which is vital for your heart’s work. The anti-inflammatory effect mentioned earlier also plays an important part in maintaining good heart health.
Bones and brain support.
Being rich in vitamin K, garden peas play an important role in the mineralization of your bones. This vitamin promotes the development of proper bone structure from inside the bone cells. The same vitamin is useful in preventing the damage done to the nerves by diseases such as Alzheimer’s.
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1 servings per container
Serving size1 oz (28 g)
Amount Per Serving
% Daily Value*
Total Fat 0.1g
Saturated Fat 0.02g0%
Trans Fat 0g
Total carbohydrate 4g
Dietary fiber 1g5%
Total sugars 2g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
Vitamin С 11mg13%
Vitamin A 65mcg7%
Vitamin K 7mcg6%
Vitamin B6 0.05mg3%
Pantothenic Acid 0.03mg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Green Peas
Packaged in a facility that also processes tree nuts and wheat
Storage Time: up to 4 years
Country of Origin: USA
Green peas are a widespread vegetable, and one of the reasons behind it is their high nutritional value. One ounce of them (28 g) contains:
Vitamin A – 224 IU (4% DV)
Vitamin C – 4.0 mg (7% DV)
Magnesium – 10.9 mg (3% DV)
Manganese – 0.1 g (7% DV)
Omega-3 fatty acids – 5.3 mg
Calcium – 7.6 mg (1% DV)
DV – Daily Value based on a 2000 calorie diet.
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Vegan Green Pea Soup
1 tablespoon of olive oil
1/2 onion, chopped
1 clove of garlic, minced
1 bag of frozen peas
2 cups of vegetable broth, plus more if needed
Salt and pepper, to taste
Parsley leaves, for garnish
Cayenne pepper or Peperita optional
In a large pot, heat oil over medium-high heat. Add onions and cook until tender, about 7-10 minutes. Add garlic and cook until fragrant, about 1 minute. Add peas and vegetable broth, and cook until broth just begins to simmer.
Working in batches, carefully transfer the soup to a blender, cover, and blend until pureed. Add a little more broth to the blender if needed. Return the pureed soup into a clean pot. Continue until all the soup is pureed.
Heat pureed soup over medium heat until it bubbles and is heated throughout, stirring frequently. Thin out with more broth if needed. Season with salt and pepper.
Divide between bowls and garnish with parsley and cayenne (optional).
Vegan Minty Green Pea Soup
2 tablespoons extra-virgin olive oil
2 cups (300g) yellow onion
1 cup (120g) cauliflower florets
5 cups (1.24l) vegetable broth
2 cups firmly packed chopped iceberg lettuce
6 cups (810g) frozen green peas, thawed
1 teaspoon Celtic sea salt, plus more to taste
¾ cup (21g) firmly packed fresh mint leaves Freshly ground black pepper
2 teaspoons fresh lemon juice, plus more to taste
Vegan sour cream, to serve (optional)
Finely choped flat-leaf parsley, to serve (optional)
1. In a large pot, heat the olive oil over medium heat and sauté the onions with a pinch of salt for about 5 minutes, until soft and translucent. Add the cauliflower and broth, raise the heat to high, and bring to a boil. Lower the heat to medium and simmer for about 10 minutes, until the cauliflower is just cooked through. Add the lettuce, peas, and remaining salt, and simmer for about 2 minutes, until just cooked but still vibrant green. Remove the pot from the heat and allow to cool slightly. Add the mint.
2. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
3. Return the soup to the saucepan, season to taste, and warm it over low heat. Add the lemon juice, and season to taste.
4. To serve, ladle the soup into bowls and garnish with a dollop of sour cream and sprinkle of parsley, if desired.
Recipe Source: http://amp.gs/xaTO
Green Pea Guacamole 🥑
2 cups frozen green peas, thawed
1 teaspoon crushed garlic
¼ cup fresh lime juice
½ teaspoon ground cumin
1 tomato, chopped
4 green onions, chopped
½ cup chopped fresh cilantro or celery leaves
⅛ teaspoon hot sauce
Blend the peas, garlic, lime juice, and cumin in a food processor until smooth.
Transfer the mixture into a bowl and stir in the tomato, green onion, cilantro, and hot sauce. Add salt to taste.
Cover and refrigerate for at least 30 minutes, to allow the flavors to blend.
Rinse the quinoa in a fine mesh strainer under cold water. Drain.
Place the quinoa and water in a small pot on the stove. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Take the quinoa off of the heat, add the peas, and replace the cover to steam the peas.
Add the diced cucumber, halved green grapes, diced celery, and sliced green onions to a large mixing bowl. Set aside.
In a small bowl or jar, whisk the chopped dill, lime zest, lime juice, apple cider vinegar, oil, salt, and pepper.
Add the quinoa to the bowl of vegetables & grapes. Drizzle as much or as little of the dressing onto the salad as you like. Taste and adjust seasonings as necessary.
Serve immediately or store tightly covered in the fridge until ready to serve.