About

One of the most ancient vegetables in the garden is the humble green pea, which in its deceptively ordinary looking pod packs a snappy punch in the way of vitamins and minerals, such as antioxidants and flavonoids, particularly vitamin C and the minerals calcium, iron, copper, zinc, and manganese. These and other ingredients help lower cholesterol levels and build strong bones. Ferulic and caffeic acid and flavanols like catechin and epicatechin can lower the risk of type 2 diabetes. Other advantages of eating peas include osteoporosis prevention and limiting neuronal damage in the brain that can cause diseases like Alzheimer's.

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It's important to eat your green peas gently cooked to retain the nutrients, and to freeze them for storage whenever possible, rather than canning them (or purchasing this preparation).