EN on Foods

May 2013 Issue

Pass the Peas, Please!

The folklore. The Old English nursery rhyme that begins, “Pease porridge hot, pease porridge cold,” provides a glimpse of a staple meal in the Middle Ages for peasants who couldn’t afford meat and relied instead on a mash of peas and vegetables—that may indeed have been in the pot for nine days. Peas, one of the earliest cultivated crops, may have originated in the region that extends from the Middle East across to Central Asia. Peas pack powerful nutrients, vibrant color and flavor that pleases healthy palates everywhere. The facts. Green, or garden, peas (Pisum sativum) are considered legumes, as are beans, chickpeas and lentils. The three types of peas—green peas, snow peas and snap peas—are among the few legumes that are eaten fresh, as a vegetable, rather than dried (and reconstituted).

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.