Pea: Intolerance & Allergy

Peas are one of the most popular legumes and are further processed either fresh or dried. Sweet peas are the only legume that can also be eaten raw. Green peas are mainly frozen or canned, with frozen peas becoming increasingly popular as they still contain all the vitamins.

Here’s what you should know about the pea

Peas are considered to be very healthy. They lower cholesterol, they are low in calories and rich in vitamins. Peas are considered an effective remedy for constipation, as they stimulate digestion thanks to their fiber. Peas originated in Asia Minor, but have spread over large parts of Europe since early times. The oldest archaeological findings are over ten thousand years old and come from Syria. As early as 7000 BC, peas were also cultivated on Cyprus. In Germany and Central Europe, peas were also among the first crops cultivated in the Bronze Age. Today they are cultivated worldwide, with India growing by far the most peas. Peas feel most at home in clay soils. Because they mature very early in the year and have a positive effect on the soil, they are often grown in the same field before canola and before winter cereals. There are about a hundred different varieties of peas that are considered crops. Generally, however, there are four main varieties. Field pea, which is considered particularly coarse and is very rich in nutrients, is used as feed for cattle and poultry. Shelling peas are usually dried and are used as dried peas in cooking. The particularly delicate marrow peas are greener and sweeter and are resold frozen or canned. Sugar snap peas can be eaten raw. When they arrive fresh on the market, the grains are not yet ripe and not yet fully developed. Therefore, they are particularly sweet. The shell is still very thin at this early stage and therefore can also be eaten. Fresh, green young peas are considered heralds of spring and, together with asparagus, should not be missing from any Leipzig all-around. Peas are among the first foods in history that were also preserved. Peas were not eaten fresh until the 17th century, when new varieties could also be eaten unripe. Until then, the pea had only found its way into the kitchen in a dried state. The famous “pea sausage” came on the market as early as the 19th century and was the forerunner of all later bagged soups.

Importance for health

Since dried peas are very rich in protein, they have always been a very important food in times of crisis. After World War II, the Allies distributed dried peas to the population to avoid famine. In Schleswig-Holstein and East Frisia, “gray peas” are eaten on Shrove Tuesday to this day. The tradition dates back to the Thirty Years’ War, when families could only survive during a great famine thanks to a few sacks of gray peas. Today peas have lost this elementary meaning. However, peas are considered very healthy. They lower cholesterol, they are low in calories and rich in vitamins. Peas are considered an effective remedy for constipation, as they stimulate digestion thanks to their fiber. They also lower triglyceride levels. These blood fats have a great influence on the development of heart diseases. Peas have a positive effect on the nerves and are even said to prevent cancer. Fresh peas contain chlorophyll. It is the plant substance responsible for the pretty green color. Chlorophyll traps carcinogenic substances in the body and ensures that the organism cannot absorb them. However, this area of research is still very new, and it is not yet clear how many peas are needed to achieve this effect.

Ingredients and nutritional values

Peas are the most protein-rich legumes. The differences between fresh and dried peas are very large. Fresh peas contain no more than 7 percent protein, while dried peas have up to 20 percent.The reason: fresh peas, which are also eaten raw or lightly steamed, are not yet fully ripe. Peas that are to be dried, on the other hand, are harvested when ripe. The more mature the pea, the higher the protein content. Peas also contain beta-carotene, which is so important for the eyes, and a B-vitamin complex consisting of vitamins B1, B2 and B6, which has a positive effect on the nervous system. Peas are also rich in vitamin C and vitamin E.

Intolerances and allergies

Peas are rich in purines, which can trigger an attack of gout. Therefore, gout patients must either not eat peas at all or eat them in very limited quantities. They can also raise uric acid levels and are therefore off-limits to kidney patients. In addition, the dietary fiber in peas is not digested by the stomach. Digestion only takes place in the large intestine with the help of intestinal bacteria. During this process, wind is produced, resulting in a feeling of fullness and flatulence. However, this effect is very individual, some people are more prone to flatulence than others. Fresh peas are less likely to cause digestive problems than dried ones that have been cooked. Pea allergies are rare. However, those affected usually have very severe allergies, including asthma attacks.

Shopping and kitchen tips

Fresh peas are available mainly in the spring, but they are now sometimes offered until late summer. The shell must be fresh shiny, not stained and closed all around. The base of the flowers must be green and not have a yellowish color. If all this is true, the peas are fresh. The pea seeds must then be plucked from the shell. For a recipe with 500 grams of peas, two kilos of peas are needed. Peas should be processed as soon as possible after purchase. They will keep in a damp cloth in the refrigerator for up to three days. Dried peas can last for many years in a dry, cool cupboard and in a closed can. Generally, a shelf life of three years is considered today. The soaking time is a few hours. The older the dried pea, the longer it should be soaked. Shelled peas, on the other hand, do not need to be soaked at all and can be cooked immediately into soup. Soaking peas has the advantage that the soaking water can be dumped away and replaced. In this way, unpleasant flatulence is avoided, since all the substances that cause flatulence end up in the soaking water.

Preparation tips

Fresh peas should be cooked in boiling water for only a few minutes. Like pasta, they taste best “al dente.” Fresh peas can also be gently cooked in butter with a little sugar. They should not be missing from any classic Leipziger Allerlei and are added to the stew as the last vegetable ingredient, just before it is served. There are numerous recipes for dried peas. Typically, they are cooked with thyme sprigs and onions. With cumin and coriander they get an oriental touch and are easier to digest.