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Sugar snap peas. Photo by Louis Hiemstra |
||Almost everyone loves peas, but few people serve snap peas—even though they’re available year-round.
Sugar snap peas are a cross-breed of the English pea and the Asian snow pea, delivering the best traits of both. Completely edible like snow peas (but with a crunchier pod), the sweet pea pods are filled with plump, round green peas.
And they’re a culinary bargain.
- There are two grams of dietary fiber and 35 calories per 2/3 cup serving of sugar snap peas.
- Sugar snap peas are rich in minerals, with high concentrations of magnesium and calcium.
- They’re also a good source of potassium and phosphorus.
- One serving provides a 90% of the RDA of vitamin C, along with niacin, riboflavin, thiamin and vitamin A.
- They have no cholesterol or fat, and very low in sodium.
|Sugar snap peas can be eaten raw or cooked (boiled, microwaved, steamed or stir-fried). They can be enjoyed plain, with a dab of butter or a sprinkle of soy sauce (we like a mix of low-sodium soy sauce and yuzu juice).
We serve them alongside fish, meat and poultry:
Try this recipe for Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine-Fennel Beurre Blanc. More ideas:
- Toss them into a green salad or a salad with radishes and cucumbers with ginger dressing, or tossed in a 4:1 vinaigrette of olive oil and yuzu or lime juice.
- They’re delicious with asparagus, steamed as a side or in a salad.
- Add them to pasta with shrimp or scallops.
- Steam them as part of a mixed vegetable medly.
You’ll enjoy the snap in your recipes.
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