Sugar Snap Peas

Also known asSnap Peas · Sugar Peas · Pisum sativum var. macrocarpon

Name: Sugar snap peas (Pisum sativum var. macrocarpon), described here from the legume side. A separate page under Vegetables also covers them as a pod vegetable.

Description

Sugar snap peas are a cross between a snow pea and a garden pea, with a thick, round, edible pod and plump, sweet seeds inside, eaten whole. They were developed in the United States in the 1970s by Calvin Lamborn, and became a favourite of home gardeners and supermarkets.

Because the peas inside are more developed than in snow peas, they provide a little more protein and carbohydrate, and a sweeter taste, while the pod gives crunch and fibre. They are eaten raw or lightly cooked.

Main nutrition value

Sugar snap peas provide vitamin C, vitamin K, folate and fibre, with some plant protein, and are low in calories.

How best to be consumed

Sugar snap peas are crisp and sweet, and best eaten raw or briefly cooked.

1. Eat raw as a snack, with dips, or in salads.
2. Pull off the tough string along the seam, if present.
3. Stir-fry for 2 minutes, or steam for 2 to 3 minutes.
4. Add to noodle dishes, stir-fries and grain bowls.
5. Store in the fridge, and use within a few days.

Overconsumption could cause…

Sugar snap peas are safe and healthy in food amounts.

1. Bloating and gas from the fermentable carbohydrates in legumes, particularly if you are not used to eating them, so build up gradually and drink water.
2. Allergic reactions in a small number of people allergic to legumes.
3. Tough strings that should be removed.
4. A choking risk for very young children from whole pods.

GroupsPeasPods, Beans and PeasLegume familyLow fatLow sodiumRich in vitamin CRich in vitamin KFresh

Related foodsSnow PeasGreen PeasBlack-Eyed PeasFrench BeansGreen BeansLong Beans / Yardlong Beans

Wikipedia — Snap pea, used for origin, naming and history: https://en.wikipedia.org/wiki/Snap_pea