Green peas are second only to lima beans as a fresh vegetable source of protein. Only about five percent of all green peas grown come to the market fresh. Frozen peas retain their color, flavor and nutrients better than canned and are lower in sodium. Snow peas are lower in protein since their seeds are very small, however they provide twice the calcium and slightly more iron than green-shelled peas. All peas are a good source of vitamin A, vitamin C, folate, iron and phosphorus.
Green peas are second only to lima beans as a fresh vegetable source of protein.
At the market, choose peas that have been stored at a cool temperature, with pods that are firm. Avoid overlarge pods. Large peas will be have a starchy taste. Choose snow peas that have pods that are shiny and flat without a twisted appearance. Sugar snaps should be bright green and firm to be the sweetest.