Snow pea

Not to be confused with Sweet pea.

For other uses, see Mange tout (disambiguation).

The snow pea is an edible-pod pea with flat pods and thin pod walls, in contrast to snap pea pods, which are round with thick walls.^[2] It is eaten whole, with both the seeds and the pod, while still unripened.

Snow pea
Species	Pisum sativum
Cultivar group	Macrocarpon Group[1]
Cultivar group members	Many; see text.

Names

The common name snow pea seems to be a misnomer as the planting season of this pea is no earlier than that of other peas. Another common name, Chinese pea, is probably related to its prominence in Chinese dishes served in the West.^[3] It is called mangetout in the United Kingdom and Ireland (from the French for "eat-all" and pronounced monge-too; /mɒnʒtuː/).^{[citation needed]}

Snow peas and snap peas both belong to Macrocarpon Group,^[3][4][1][5] a cultivar group based on the variety Pisum sativum var. macrocarpum Ser. named in 1825.^[6] It was described as having very compressed non-leathery edible pods in the original publication.

The scientific name Pisum sativum var. saccharatum Ser. is often misused for snow peas. The variety under this name was described as having sub-leathery and compressed-testes pods and the French name petit pois.^[6] The description is inconsistent with the appearance of snow peas, and therefore botanists have replaced this name with Pisum sativum var. macrocarpum.^[7] Austrian scientist and monk Gregor Mendel used peas which he called Pisum saccharatum in his famous experiments demonstrating the heritable nature of specific traits, and this Latin name might not refer to the same varieties identified with modern snow peas.^[8]

Composition

Nutrition

Snowpeas

Snow peas (Pisum sativum)
Nutritional value per 100g
Energy	176 kJ (42 kcal)
Carbohydrates	7.55
Sugars	4.00
Dietary fiber	2.6
Fat	0.3
Protein	2.8
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene lutein zeaxanthin 6% 630 μg 740 μg Vitamin A 1087 IU Thiamine (B1) 13% 0.150 mg Riboflavin (B2) 6% 0.08 mg Niacin (B3) 4% 0.6 mg Pantothenic acid (B5) 15% 0.75 mg Vitamin B6 9% 0.16 mg Folate (B9) 11% 42 μg Vitamin B12 0% 0 μg Choline 3% 17.4 mg Vitamin C 67% 60 mg Vitamin D 0% 0 μg Vitamin E 3% 0.39 mg Vitamin K 21% 25 μg Minerals Quantity %DV† Calcium 3% 43 mg Iron 12% 2.09 mg Magnesium 6% 24 mg Manganese 11% 0.244 mg Phosphorus 4% 53 mg Potassium 7% 200 mg Sodium 0% 4 mg Zinc 2% 0.27 mg
Other constituents	Quantity
Water	88.89
†Percentages estimated using US recommendations for adults,[9] except for potassium, which is estimated based on expert recommendation from the National Academies[10]

Uses

Culinary

A child holding an edible pod pea in Kenya

Snow peas, along with snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fiber^[11] (in the form of "parchment", a fibrous layer found in the inner pod rich in lignin^[12]) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait.^[11] p is responsible for reducing the sclerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas).^[13]

Pea shoots (Chinese: 豆苗; pinyin: dòu miáo) are the stems and leaves of the immature plant, used as a vegetable in Chinese cooking.^[14] They are commonly stir-fried with garlic and sometimes combined with crab or other shellfish.^[15]

Nitrogen fixers

As with most legumes, snow peas host beneficial bacteria, rhizobia, in their root nodules, which fix nitrogen in the soil—this is called a mutualistic relationship—and are therefore a useful companion plant, especially useful to grow intercropped with green, leafy vegetables that benefit from high nitrogen content in their soil.^[16]

Cultivation

Snow peas can be grown in open fields during cool seasons and can thus be cultivated during winter and spring seasons.^[13]

Storage

Storage of the pea with films of polymethylpentene at a temperature of 5 °C (41 °F) and controlled atmosphere with a concentration of oxygen and carbon dioxide of 5 kPa augments the shelf life, internal and external characteristics of the plant.^[17]

Gallery

• 
  Snow pea flowers
• 
  Sautéed snow pea shoots, a popular dish in Chinese cuisine

See also

• Food portal

• List of companion plants
• Pea
• Rhizobia
• Snap pea
• Snow Pea Recipes