Peas were considered a symbol of happiness and progress in ancient times
In ancient times, peas were a symbol of happiness and progress while the newlyweds were given a wreath of white flowers for a good marriage and prosperity. Today, this delicious legume is used dry, fresh or canned for various dishes, salads or side dishes. Asia is the homeland of peas. It is more likely that the peas originated in Persia and the Caucasus, from where they reached Europe and the rest of the world. Peas is also mentioned in the writings by Theophrastus of Erezos (Greek philosopher and most important student of Aristotle), Roman writer and historian Pliny the Elder (who described two types of peas known and used by the Romans and whose remains were found during the excavation of Pompey). Peas were one of the favorite crops in the Middle Ages because of their pleasant smell and nutrition. In the 17th century, peas became a true culinary hit in France. The price rose so much that a plate of peas was a dish only of the richer strata of society. Pea (Latin Pisum sativum) is an annual plant from the Leguminosa family that is grown today for its green and ripe beans. There can be 4 to 12 grains in one pod. There are several types of peas. In some species a grain is used while in some species a young pod is used. It thrives best in colder and humid climates. Sterilization and freezing preserve fresh peas.
Peas contain significantly less water and more basic ingredients, which is why the energy value is higher (young peas have 78 calories per 100 grams, dried peas have 306 calories per 100 grams). Young peas contain the most carbohydrates, proteins and fats. It is rich in minerals (iron, calcium, magnesium, phosphorus) and trace elements (zinc, manganese, cobalt, sulfur and fluorine). Peas contain the most vitamins C, B1 and B2, although there are other B vitamins – pyrodyxin, biotin, folic acid and pantothenic acid. Young peas are low in carotene (provitamin A), vitamins E and K, and plenty of fiber and antioxidants.

1. Half a cup of peas contains 20% of the recommended daily dose of vitamin C and 10% of the recommended daily dose of iron. The same amount has 2.5 g of fiber and some potassium.
2. Peas are easier to cook and cook faster than other legumes. It can be used fresh, dried and canned (main dish, side dish, in soups and salads).
3. The pod should be bright and intense green color-when buying peas.
4. One kilogram of peas in the shell gives about half a kilogram of peas after peeling (peeling).

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