Foodie Friday: Pea Sprouts

Pea sprouts: leaves and tips of the vine from a pea plant

pea sprouts

When I have a hankering for vegetables, pea sprouts are my go-to choice of greens. They’re a vibrant color and offer soft leaves along with crisp stalks. When cooked fresh, all you need to add is oil and garlic for a flavorful vegetable dish. (Here’s a slightly more complicated recipe, though.)

With a great nutrition profile of vitamin A, C, and folic acid, they’re a surefire winner for health. Pea sprouts are plentiful in the local markets (and taste great from the farmers’ market!). The wonderful thing is they hold the flavor of the pea but can be grown in about a quarter of the time.

Fun fact: Pea sprouts have 7 times the amount of vitamin C found in blueberries.

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Comments

  1. Of course, the fun fact about vitamin C should convince me to switch from my beloved blueberries added to my morning oatmeal. But the pea sprouts for some reason don’t feel the same way. I like them as vegetables, even though I don’t eat them often. And I probably should. Because of the fun fact! See you around, Jennifer.

    • Jennifer J. Chow says:

      Yeah, I’m not so sure about pea sprouts for breakfast. Thanks for dropping by, Evelyne. Always good to hear from you!

  2. this sounds perfect!

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