• Ten good reasons why peas please

    • Freshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. This locks in all the nutrients, which can be lost at room temperature.
    • Freshly frozen garden peas and petits pois are so convenient - taking just three minutes to cook.
    • Just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more thiamine than a pint of whole milk.
    • Peas are just about the most versatile vegetable in the world. They taste great in risotto, kedgeree, omelettes, pizzas, pastas, soups, salads, casseroles and curries.
    • The speedy freezing process preserves the sweet and succulent taste that can otherwise be rapidly lost.
    • No matter the season, freshly frozen garden peas are available throughout the year.
    • The freezing process preserves the lustrous pea green colour that adds vibrancy to so many dishes.
    • Being freshly frozen, there's absolutely no preparation needed. Just add to your recipe or pop them straight into soups, casseroles or curries.
    • There's no wastage. Garden peas or petits pois chosen for freezing are the pick of the bunch. There are no duds.
    • There's nothing added to freshly frozen garden peas: no salt, sugar or water and certainly no other preservatives or additives. Just Mother Nature's own way of preservation - freezing.

Nutritional Information

  • Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus.
  • As pulses, they are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind.
  • Half a cup of frozen peas has only 5% of the daily value for sodium. Foods low in sodium are good for your heart.
  • An 85 gram serving of peas, cooked, provides 50 calories, 4 grams of protein, 8 grams of carbohydrate (of which 3.5 grams are sugars), 3.8 grams of fibre, 17mg of vitamin C (28% of the recommended daily allowance) and 0.2mg Thiamine (B1) (15% of the recommended daily allowance).

Cooking Tips

  • The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
  • When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for three minutes.
  • To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Facts and Figures

  • The Latin name for peas is pisum sativum.
  • There are 35,000 hectares of peas grown in the UK each year, equivalent to about 70,000 football pitches.
  • This produces about 160,000 tonnes of frozen peas - that's 2 billion 80 gram portions.
  • The UK is the largest producer of peas for freezing in Europe. We have a unique East facing seaboard which is ideally suited to pea production.



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Feb. 5, 2008 at 9:31 AM I like peas actually

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Feb. 6, 2008 at 4:22 AM peas are gross.

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Feb. 9, 2008 at 11:10 PM Being this obsessed with peas is not healthy.

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