Snow peas are super healthy. They can be prepared in all kinds of dishes and come from the pea plant! These young, bright green legumes are harvested at an early stage, so they are flat. As a result, the pods are not yet developed and are therefore small. You can eat the whole pod.
Snow peas and sugar snap peas are still sometimes confused. You can tell the difference between snow peas and sugar snap peas mainly by their shape: snow peas are flat and sugar snaps are round. The flavour is also different: sugar snaps are sweeter and snow peas have a mild and refined taste.
We do not know the origin of snow peas. Snow peas are related to the green pea and, based on archaeological findings, it is thought that peas were cultivated in the Middle East as early as 8000 BC. Today, our snow peas come mainly from Kenya, Zimbabwe, Guatemala and Ethiopia.
The flavour of snow peas is often described as mild, sweet and refreshing. Its sweetness is a distinctive feature. This natural sweet taste is most pronounced in young pods. As snow pea pods age, they may become slightly less sweet and develop a more pronounced pea taste. In terms of texture, snow peas have a deliciously crunchy and juicy texture.
Wash the snow peas before use and trim both ends. Some snow peas have threads along the edges, which you can pull off when you cut off the tips. You can boil them, as well as wok, stir-fry, steam, stew, or blanch them for use in salads. In short, the preparation possibilities are endless.
Note: you cannot eat snow pea pods raw. Do keep cooking times short, as they are best when lightly crunchy.
By storing the snow peas in the fridge, you ensure that they retain their freshness and quality. It is best to put them in an open bag or a sealed bag with holes. If you want to keep the snow pea pods longer, you can also freeze them.
Always blanch or boil snow peas before use!
Snow peas are rich in dietary fibre, protein and vitamins. Moreover, they are also low in calories, so you can enjoy them guilt-free! Legumes are recommended as a meat substitute, as they contain iron, protein and B vitamins, while being low in salt and saturated fat and high in fibre.
We do not know the origin of snow peas. Snow peas are related to the green pea and, based on archaeological findings, it is thought that peas were cultivated in the Middle East as early as 8000 BC. Today, our snow peas come mainly from Kenya, Zimbabwe, Guatemala and Ethiopia.
The flavour of snow peas is often described as mild, sweet and refreshing. Its sweetness is a distinctive feature. This natural sweet taste is most pronounced in young pods. As snow pea pods age, they may become slightly less sweet and develop a more pronounced pea taste. In terms of texture, snow peas have a deliciously crunchy and juicy texture.
Wash the snow peas before use and trim both ends. Some snow peas have threads along the edges, which you can pull off when you cut off the tips. You can boil them, as well as wok, stir-fry, steam, stew, or blanch them for use in salads. In short, the preparation possibilities are endless.
Note: you cannot eat snow pea pods raw. Do keep cooking times short, as they are best when lightly crunchy.
By storing the snow peas in the fridge, you ensure that they retain their freshness and quality. It is best to put them in an open bag or a sealed bag with holes. If you want to keep the snow pea pods longer, you can also freeze them.
Always blanch or boil snow peas before use!
Snow peas are rich in dietary fibre, protein and vitamins. Moreover, they are also low in calories, so you can enjoy them guilt-free! Legumes are recommended as a meat substitute, as they contain iron, protein and B vitamins, while being low in salt and saturated fat and high in fibre.
| Energy (kcal) | 33 kcal |
| Energy (kJ) | 119 kJ |
| Fat | 0 g |
| of which saturated | 0 g |
| Carbohydrates | 5 g |
| of which sugars | 0 g |
| Fibre | 2,5 g |
| Protein | 2 g |
| Natrium | 5 mg |
| Vitamin C | 35 mg |
