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US Army Medical Course MD0714-100 - Fresh Fruits and Vegetables

US Army Medical Course MD0714-100 - Fresh Fruits and Vegetables


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Published by: Georges on Nov 24, 2008
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Peas belong to the legume family, as do beans. (See Appendix C.) Peas have
been used as human food as far back as prehistoric times. Consumption of peas in all
forms is still a major item, whether fresh, canned, or frozen. The most common
marketing strategy for fresh peas is to label almost all peas as fresh peas. These may
be of many varieties but are generally three inches long, rounded, and have a medium
green color. Peas are for the most part sold for further processing instead of in the
fresh state. This is because good quality fresh peas are scarce due to their
perishability. Also, it is time consuming to shell fresh peas. Green peas, like sweet
corn, tend to lose part of their sugar content unless they are promptly cooled to near

F shortly after being picked. If they must be stored, they should be left in the pod
until ready for use and kept in a cold, moist environment.

a. Regular Peas. Regular peas (picture 24a) are often called green peas or
English peas. Peas are a cool season crop and a good nutrient value when fresh.

b. Sugar Peas/Snow Peas. Sugar peas or snow peas (picture 23j) are often
used when cooking Chinese dishes. They are sometimes called French peas, or sit
dow or soot dow. Snow peas are flat peas, 3 to 4 inches long, and approximately an
inch wide. The pea itself is extremely small and is often used while in the pod. The
pods are crisp when prepared, and the peas add a special flavor.

c. China Peas. China peas (picture 24b) are slightly smaller in size than sugar
peas and so tender that they are commonly eaten raw. They are about the same size
as the regular pea but are flattened.

d. Marketing Characteristics.

(1) Good quality peas are at their sweetest, most flavorful stage when fairly
large with bright green angular pods that are well-filled and snap readily. The pods
should be uniformly green in color and slightly velvety to the touch.

(2) Poor quality peas may have a large proportion of flat and quite empty
pods, which is a sign of immaturity. The pods may be noticeably lighter in color and
have a swollen appearance; these tend to be too mature and contain tough peas.



a. Good quality parsnips will be smooth, firm, clean, well-shaped, and of small to

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