Often discarded as waste, pea peels are emerging as a surprising winter superfood. Rich in fibre, potassium, copper, calcium, and vitamins C and K, they support digestion, immunity, and bone health. Nutritionists and Ayurveda experts recommend incorporating pea shells into soups, stir-fries, and chutneys for a wholesome seasonal boost.
Every winter, green peas brighten Indian kitchens, but their soft green shells are usually thrown away. Recent reports highlight that these peels are nutrient-dense and can be easily integrated into daily diets.
Pea peels contain high fibre, aiding digestion and gut health, while minerals like potassium, copper, and calcium strengthen bones and regulate blood pressure. Vitamins C and K further enhance immunity and support proper blood clotting. Ayurveda has long recognized pea shells for their detoxifying and digestive benefits, and modern nutrition now validates these claims.
With peas abundantly available in winter markets, experts urge households to rethink kitchen waste and embrace pea peels as a functional food. From soups and stir-fries to chutneys and pakoras, the shells can be transformed into tasty, health-boosting dishes.
Key Highlights / Major Takeaways
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Nutrient Rich: Fibre, potassium, copper, calcium, vitamins C & K.
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Health Benefits: Supports digestion, immunity, bone strength, and blood clotting.
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Ayurveda Backing: Traditionally valued for detox and gut health.
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Easy to Use: Add to soups, stir-fries, chutneys, or fritters.
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Seasonal Advantage: Winter markets bring fresh pea pods in abundance.
Sources: The Hans India, Times Applaud, News18