Pea shoots are delicious, crunchy and sweet as peas freshly picked out of the garden. They are harvested 7 days after germination, and are sold in three different sizes and in our Salad Shoot mix. Pea shoots, like all shoots, are very nutritious and a good source for antioxidants. Antioxidants are involved in plant structures and help to prevent damage.
The antioxidant vitamin C is an essential nutrient and helps to prevent damage to cell structures. Pea shoots are a good source of vitamin C and have almost double the amount as mature spinach leaves or about as much as an orange.
Vitamin K (phylloquinone) is required for blood coagulation and is most abundant in dark green leafy vegetables. Pea shoots contain comparable amounts of vitamin K as mature spinach leaves, considered an excellent source of vitamin K.
The carotenoids (beta carotene/ Vitamin A, lutein, zeaxanthin, violaxanthin) are fat soluble antioxidants that can protect cellular structures from damage. The beta-carotene content of pea shoots is comparable to that of carrots and sweet potato, both are well known sources of beta-carotene. Lutein/zeaxanthin are carotenoids that act to help prevent age-related eye degeneration and cataract. Pea shoots contain high amounts of lutein/zeaxanthin. Violaxanthin is a carotenoid found in the photosynthetic organs of plants, and pea shoots are an excellent source.
Vitamin E is a fat soluble antioxidant and pea shoots contain more vitamin E than a serving of almonds and an equivalent amount as sunflower seeds.
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Vitamin K (Phylloquinone) | Vitamin C (Ascorbic Acid) | Carotenoid (Beta Carotene/ Vitamin A) | Carotenoid (Lutein/ Zeaxanthin) | Carotenoid (Violaxanthin) | Vitamin E (Alpha Tocopherol) |
| Pea Shoots | 3.1 µg/100g | 50.5 mg/100g | 8.2 mg/100g | 7.3 mg/100g | 3.9 mg/100g | 35.0 mg/100g |
