Vegetables that are packaged with strict quality and packaging standards and retain their freshness for a long time! Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads, and casseroles. In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with lamb and potatoes. SHOW MORE
* Storage or use conditions
After opening, keep in the refrigerator for 24 hours in a non-metal box. Store the package in a shady and dry place.
In modern times peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bioavailable. Along with broad beans and lentils, these formed an important part of the diet of most people in the Middle East, North Africa, and Europe during the Middle Ages. By the 17th and 18th centuries, it had become popular to eat peas "green", that is, while they are immature and right after they are picked. Peas are starchy but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc, and lutein.
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