Peas (Pisum sativum) were found not only in the excavations of Halicat in Türkiye (5500 BC) but also in the tombs of the pharaohs and in the ruins of Troy.
They can be found on the market whole or shelled and broken. Less rich in starch than other legumes, peas are more digestible and can also be consumed by those who suffer from colitis or meteorism and find it difficult to eat beans and chickpeas.
They have little fat and few calories, therefore they are suitable for low-calorie and low-lipid diets. Fresh peas contain iron, phosphorus, calcium, potassium, vitamin A, vitamin B1, vitamin C, vitamin PP. Dried peas mainly contain iron, magnesium and zinc and are more caloric than fresh ones. Peas are used in cooking, but also in cosmetics, where they are used in the preparation of firming and toning skin masks.
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