Pea Shoots are a favorite microgreen because of their fresh flavor, appearance, and versatility. They taste like fresh shelled peas or sugar snap pea and can be used in a variety of ways. We love to use them as a base for our Pea Shoot Salad, as a substitute for almost anything that calls for spinach, and our new favorite is to sauté them in butter with a few mushrooms or garlic. They are great in stir-fry as well as pairing well raw with our broccoli microgreens. They are also delicious on sandwiches, lightly chopped in soups or blended into smoothies.

Pea Shoots are high in protein, fiber, and nutrients, and low in calories making them a great addition to any weight loss program. Their high fiber content helps you feel satiated for sustained periods, and their vitamins and minerals fuel your body.  Having 2 grams of protein per 1 cup serving makes them valuable for plant based diets, reducing reliance upon shakes, high carb beans, or processed soy products.

Pea Shoots have anti-inflammatory properties, can help keep blood sugar levels in control and are a good source of phytoestrogens that are often promoted for their ability to lower the risk of breast cancer, heart disease, and osteoporosis. They are high in:

Vitamin A – a powerful anti-oxidant essential for vision and for maintaining healthy mucosa and skin, protects eyes from night blindness and age-related decline of eyesight, may reduce risk of certain cancers, including Hodgkin’s lymphoma, cervical, lung and bladder cancer,  plays a vital role in maintaining the body’s natural defenses, including the mucous barriers in the eyes, lungs, gut and genitals which help trap bacteria and other infectious agents, is involved in the production and function of white blood cells, which help capture and clear bacteria and other pathogens from the bloodstream, may reduce incidence of acne, protects bones and reduces risk of fractures, essential for maintaining a healthy reproductive system in both men and women, as well as ensuring the normal growth and development of embryos during pregnancy 

Vitamin C – can reduce the risk of infections and pneumonia, help lower the risk of stroke, reduce the risk of developing cancer and cardiovascular disease, reduce macular degeneration that leads to eye disorders, promotes speedier wound healing, reduces asthma symptoms caused by air pollution, aids in the processing of glucose and insulin, and promotes neurotransmitter production which could help to regulate mood 

Vitamin E – a fat soluble anti-oxidant, helps keep the immune system strong against viruses and bacteria, is important in the formation of red blood cells, helps the body use vitamin K and helps widen blood vessels and keep blood from clotting inside them. May be beneficial in the prevention of cancer, heart disease, dementia, liver disease, and stroke

Folate – (vitamin B-9) is important in red blood cell formation and for healthy cell growth and function. The nutrient is crucial during early pregnancy to reduce the risk of birth defects of the brain and spine.

Iron – a component of hemoglobin inside the red blood cells that determines the oxygen-carrying capacity of the blood.