The snow pea is a variety of pea eaten whole in its pod while still unripe.The name mangetout can apply both to snow peas and snap peas. This vegetable has been cultivated since the 19th century in Europe.
Snow peas can be grown in open fields during winter seasons, hence its name. Snow peas, along with sugar snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fibre ( in the form of “parchment”, a fibrous layer found in the inner pod rich in lignin) in the pod walls.
The stems and leaves of the immature plant are used as a vegetable in Chinese cooking, stir-fried with garlic and sometimes combined with crab or other shellfish.
Many report these Benefits
Snow peas are a good source of vitamins B1, B2, B3, C and K (important for helping your blood to clot).
They are an excellent source of dietary fibre and contain folate. 100g of snow peas supplies 138 KJ for the energy.
Snow peas also contain minerals such as potassium (which helps to regulate blood pressure), calcium and iron (important in the formation of red blood cells).
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