Peas are a natural mixture of starch and protein. Fresh peas have alkaline properties, and dried peas produce allergic reactions and produce gas. Dried peas should not be eaten with too much protein or concentrated starch, as they are heavier on the digestive tract.

Peas should be cooked immediately after they are peeled so that they do not lose the sugar content

The best way to cook peas for freezing them - Boil water in a pan, add the peas, switch off the gas after two minutes and let them remain in the water for 5 minutes before straining. (The water can be used as a stock for soups and vegetables) Cool. Pack into sachets and store in the freezer. Packing the peas in small sachets would make it easier to thaw and use.

Do not add soda- bi-carb as this will destroy the food value and will make the peas difficult to digest.

In case you want to steam or pressure cook the peas, bring the cooker to a whistle and switch off immediately.

Though the peas are very nutritious when eaten raw, it would require a strong digestive tract to digest raw peas. They are better combined with other vegetables and not with fruits.

Frozen peas is a better option because they retain their flavor and texture without added sodium.

The vegetable is a good source of Vitamin A, B1 & C.

Fresh peas are slightly diuretic - they give relief to ulcer pains, because they are alkaline they absorb stomach acids. They should be pureed in the case of ulcers.

Green peas are very good for bones They are a good source of Vitamin K1 - which in turn activates osteocalcin- this in turn anchors calcium molecules in the bone.

They are also a good source of folic acid & Vitamin B6 - which is good for the heart.

Vitamin K, which is present in green peas, is good for the clotting of blood.

The vegetable is a good source of iron helps in anemia and decreased immune function. It also helps to boost the energy producing cells in cases of tiredness and fatigue.

Known to be a good source of Vitamin C, this vitamin gives the body protection from developing cancer cells. It gives the body an anti-oxidant protection. Vitamin C also helps to deal with environmental pollution and toxic chemicals.

The pea pods are a good source of chlorophyll, iron and calcium. They are a storehouse for vitamins and valuable minerals.

Green peas contain purines, which when broken down, form uric acid. This vegetable should be eaten sparingly or avoided by people who have uric acid related problems like- gout, kidney stones or kidney problems.