Peas, often named green peas or garden peas, come from bright-green, boat-shaped pea-pods. Inside lie the tender, bead-like green peas, arranged in a row and each attached to one seam of the pod.

Peas are grown on a climbing plant, which produces pods containing seeds or peas. They are sold either still in their pods or shelled.

PEAS, SHELLED are classed as a vegetable.


Salt toughens the skin of peas, so add it towards the end of cooking. Steam or boil and use in salads, soups, casseroles, or serve as a vegetable accompaniment.

Nutritional Information

Typical values per 100g: energy 85 kcal, 360 kJ; protein 7.0g; carbohydrate 11.0g; fat 2.0g.


Open pods and gently run thumb along the length to detach peas. Discard any that are very hard.


Should be eaten straight away for the best flavour, but can be stored in a refrigerator, in the salad compartment, for up to 3 days.


Pea pods should be bright green and plump, with a velvet texture. Select peas which are bright and shiny, with a waxy texture. The smaller the pea, the sweeter they will be.

Fun Fact

Upscale restaurants rarely offer peas because they tend to fall off the fork and create awkward moments. In the 17th Century, the French considered peas as a delicacy. Because England had so many fine varieties, they were referred to as the English pea.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.