Peas aren’t often seen as a particularly exciting vegetable. They tend to be treated as a basic side dish or something people eat out of habit, rather than choice. But they’re also cheap, widely available and contain a combination of nutrients that can have a positive impact on our health.

While peas will not transform health on their own, when eaten regularly they can provide a useful contribution to daily protein, fibre and micronutrients intake.

Here are a few reasons why peas are worth including in your diet more often.

1. They’re a source of plant protein

Protein is essential for maintaining muscle, immune function and helping us feel full after meals. While not the highest protein food out there, they contain more protein than most vegetables.

Cooked green peas provide around 5g of protein per 100g, while dried peas contain closer to 8g per 100g. That is less than lentils (around 6g per 100g) or chickpeas (over 7g per 100g), but more than vegetables such as carrots (less than 0.5g of protein per 100g) or sweetcorn (less than 3g per 100g).

Pea protein has a well-balanced amino acid profile, containing all nine essential amino acids. These are the building blocks for protein, which the body uses for growth and repair, as well as to make enzymes, hormones and immune molecules.

However, like other grain legumes, peas are relatively low in sulfur‑containing amino acids – particularly methionine, which plays a key role in protein synthesis and growth.

This means that peas would not be ideal as your sole protein source. But since most people eat peas........

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