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Pea is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species This article unpacks the botanical and culinary classifications of peas, explores their nutritional profile, surveys the different types of peas, and highlights their culinary versatility. Peas are eaten as a vegetable

Carl linnaeus gave the species the scientific name pisum sativum in 1753 (meaning cultivated pea). Yet botanically, peas belong to the legume family, raising the question Find out what nutrients are in peas and learn how they can help protect your eyes and keep your heart healthy.

There are lots of reasons to add this legume to your meals.

If you're looking for a specific type of pea or are just curious, we're covering 40 types of peas in this helpful guide. Explore the complete guide to peas—nutrition, 20 health benefits, side effects, cooking tips, uses, dosage, and who should or shouldn’t eat peas for a healthy diet. Learn the differences between common english peas, sugar snap, snow, and pea shoots Plus, discover expert tips on how to cook and store each pea variety.

We analyze their dense nutritional profile, specific health contributions, and practical tips for consumption. Peas are rich in fiber, which improves digestion and supports heart health Eating peas supplies your body with vitamin c, folate, b6, vitamin k, zinc, magnesium, and iron Pea, (pisum sativum), herbaceous annual plant in the family fabaceae, grown virtually worldwide for its edible seeds

Peas can be bought fresh, canned, or frozen, and dried peas are commonly used in soups.

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