Snap pea
| Cultivar Group Snap pea | |
|---|---|
 | |
| Details | |
| Species | Pisum sativum |
| Cultivar group | Macrocarpon Group |
| Origin | ? |
| Cultivar group members | Many; see text. |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 176 kJ (42 kcal) |
| Carbohydrates | 7.55 g |
| - Sugars | 4.0 g |
| - Dietary fiber | 2.6 g |
| Fat | 0.39 g |
| - saturated | 0.0039 g |
| - monounsaturated | 0.021 g |
| - polyunsaturated | 0.089 g |
| Protein | 2.8 g |
| - Tryptophan | 0.027 g |
| - Threonine | 0.099 g |
| - Isoleucine | 0.161 g |
| - Leucine | 0.228 g |
| - Lysine | 0.202 g |
| - Methionine | 0.011 g |
| - Cystine | 0.032 g |
| - Phenylalanine | 0.090 g |
| - Tyrosine | 0.099 g |
| - Valine | 0.273 g |
| - Arginine | 0.134 g |
| - Histidine | 0.017 g |
| - Alanine | 0.058 g |
| - Aspartic acid | 0.228 g |
| - Glutamic acid | 0.448 g |
| - Glycine | 0.072 g |
| - Proline | 0.063 g |
| - Serine | 0.125 g |
| Water | 88.89 g |
| Vitamin A equiv. | 54 μg (7%) |
| Vitamin A | 1087 IU |
| - beta-carotene | 630 μg (6%) |
| - lutein and zeaxanthin | 740 μg |
| Thiamine (vit. B1) | 0.15 mg (13%) |
| Riboflavin (vit. B2) | 0.08 mg (7%) |
| Niacin (vit. B3) | 0.6 mg (4%) |
| Pantothenic acid (B5) | 0.75 mg (15%) |
| Vitamin B6 | 0.16 mg (12%) |
| Folate (vit. B9) | 42 μg (11%) |
| Choline | 17.4 mg (4%) |
| Vitamin C | 60 mg (72%) |
| Vitamin E | 0.39 mg (3%) |
| Vitamin K | 25 μg (24%) |
| Calcium | 43 mg (4%) |
| Iron | 2.08 mg (16%) |
| Magnesium | 24 mg (7%) |
| Manganese | 0.244 mg (12%) |
| Phosphorus | 53 mg (8%) |
| Potassium | 200 mg (4%) |
| Sodium | 4 mg (0%) |
| Zinc | 0.27 mg (3%) |
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
Snap peas (Pisum sativum var. macrocarpon), also known as sugar snap peas, are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. The name mangetout (French for "eat all") can apply both to snap peas and snow peas.
Snap peas, like all other peas, are pod fruits. An edible-podded pea is similar to a garden, or English, pea, but the pod is less fibrous, and edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe. At maturity, the pods grow to around 4-8 cm in length, Pods contain three to five peas per pod.
The plants are climbing, and pea sticks or a trellis or other support system is required for optimal growth. Some cultivars are capable of climbing to 2 m high but are more commonly around 1-1.3 m for ease of harvest. Sugarsnap peas were developed by crossing Chinese snow peas with a mutant shell pea plant, which was done by Dr Calvin Lamborn and Dr M.C. Parker of Twin Falls, Idaho.[1]
Cultivation
The snap pea is a cool season vegetable. It may be planted in spring as early as the soil can be worked. Seeds should be planted one to one-and-a-half inches (2,5-4cm) deep. It tolerates light frost when young; it also has a wider adaptation and tolerance of higher temperatures than some other pea cultivars. Snap peas may grow to two metres (6.56 feet) or more, but more typically are about 1.3 metres (about four feet). They have a vining habit and require a trellis or similar support structure. They should get 4-6 hours of sunlight each day.
Varieties
Below is a list of several snap pea varieties currently available, ordered by days to maturity. Days to maturity is from germination to edible pod stage; add about 7 days to estimate shell pea stage. Amish Snap is the only true heirloom snap pea variety. PMR indicates some degree of powdery mildew resistance.
- Sugar Ann, 52 days, 1984 AAS winner[2]
- Sugar Bon, 56 days
- Amish Snap, 60 days, tall climber, heirloom[3]
- Cascadia, 60 days, PMR
- Sugar Daddy, 60 days
- Super Sugar Snap, 60 days, PMR, tall climber
- Sugar Snap, 62 days, tall climber, 1979 AAS winner[2]
- Sugar Lace II, 68 days, PMR, afila type (semi-leafless)
Preparation
Often served in salads or eaten whole. They may also be stir-fried or steamed. Before being eaten, mature snap pea pods may need to be "stringed", which means the membranous string running along the top of the pod from base to tip is removed. Over-cooking the pods will make them come apart.
References
- ↑ Towne, Marian K. A Midwest Gardener's Cookbook. Indiana University Press. p. 32. ISBN 0-253-21056-9.
- ↑ 2.0 2.1 "AAS winners 1933 to present". Retrieved 2011-10-24.
- ↑ "Amish Snap Pea". Retrieved 2013-02-25.
External links