Peas
Peas are one of the most valuable vegetables largely grown in England. Both in their fresh and dry state they are nutritious and pleasant in flavour, but the latter require and boiling.
One pound of peas contains flesh formers equal to 3 oz. of the dry nitrogenous matter of muscle or flesh, and for one part of flesh formers there are only 2½ parts of heat givers.
The unripe, or green pea, contains a great deal of sugar, and the albumenoid matter in these is more easily digested than in the vegetable in its dry state.
Haricot beans possess the same qualities as peas, and are as good, and, if properly cooked, a pleasant food, not fully appreciated in England.
CONSTITUENTS OF 1 LB. OF PEAS.
Water Albumenoids... oz. grs. ... ... ... ... 2 126 Starch, Sugar, &c.
Fat Mineral Matters PEAS, BOILED GREEN.