Friday, April 13

Roasted Green Peas Revisited

While munching away on the ever present bucket full of roasted salted green peas I thought that maybe I should check on their nutritional value. Wow, I was surprised! They are great.

Check out these green pea facts. Or, alternately, here is a numerical nutritional profile.

Green PeasMunch, munch, munch. Imagine, glomphf, I'm stuffing my face with these things and getting all kinds of folate and vitamin K, among other things. Let's see, click, sort, click, munch munch, oh yes, here is a study showing that vitamin K can play an important role in heart health. Hmm, munch, though it looks like they are talking about vitamin K1. What's up with that?

Clickety-click, click, aha. Apparently vitamin K2 is naturally made from vitamin K1. Aren't those folks over at the Linus Pauling Institue smart?

Munch, click, munch. Oh, look, the food facts page mentions that peas contain purine, which can be a problem for some people. I'd never heard of that before! Anyhow, the reason I'm blogging about this is because I buy these things very cheaply at the local bulk food store. They last for ages because they are dried and salted. And, last but not least, they are a very healthy snack food choice.

Score one for the Frugal Guy - even if I didn't connect the dots until about five minutes ago. Munch, munch, munch. Sweet...

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Cheryl said...

Yeesh! I hate peas.

Charles said...

Me, I love peas. How do you roast them??

Frugal Guy said...

I don't like peas all that much, but they are good roasted.

As for how they are roasted, I don't know, I'm buying them that way!

Gary said...

I'm munching on some roasted salted peas as I type this. They're really delicious! I'm glad to hear that they're good for me, as well.

Don said...

FYI....purine foods cause the build up of uric acid in the bloodstream resulting in gout, which is painful as heck.

Frugal Guy said...


Thanks for the note. Personally, I'm not worried about gout, thankfully!

I thought I'd point to more information so that people aren't simply scared of eating peas all of a sudden.


It is important to remember that purines are found in all protein foods. All sources of purines should not be eliminated.

Foods to eat if you do have gout from

Recommended Foods To Eat

Fresh cherries, strawberries, blueberries, and other red-blue berries




Vegetables including kale, cabbage, parsley, green-leafy vegetables

Foods high in bromelain (pineapple)

Foods high in vitamin C (red cabbage, red bell peppers, tangerines, mandarins, oranges, potatoes)

Drink fruit juices and purified water (8 glasses of water per day)

Low-fat dairy products

Complex carbohydrates (breads, cereals, pasta, rice, as well as aforementioned vegetables and fruits)

Chocolate, cocoa

Coffee, tea

Carbonated beverages

Essential fatty acids (tuna and salmon, flaxseed, nuts, seeds)

Tofu, although a legume and made from soybeans, may be a better choice than meat

Foods considered moderately high in purines but which may not raise the risk of gout include: asparagus, cauliflower, mushrooms, peas, spinach, whole grain breads and cereals, chicken, duck, ham, turkey, kidney and lima beans. It is important to remember that purines are found in all protein foods.

Finally, still from

Gout results from the deposit of needle-like uric acid crystals in the connective tissue, the joint space between two bones, or both. Uric acid is the end-product caused by the breakdown of purines. Purines are naturally found in the body and are found in many foods. It is excess uric acid in the body which causes the formation of uric acid crystals.


Adam said...

The nutritional info for boiled peas isn't valid when talking about roasted peas, since oil and salt are used in roasting This is more accurate: The caloric load is more than tripled and there's obviously more fat. Sorry to kill your buzz, but it's better than overeating because you think you've found the perfect snack.

Frugal Guy said...

Adam, thanks for the note!

I couldn't find an image on the web site you mentioned -- but I don't know if the product sold by Kasugai is going to be the same.

Here is another roasted salted green pea product for comparison from Sunny Orchard instead... roaste salted green peas.

I'm not able to tell which one, if either, has an accurate profile based on the differences between the two (see vitamins and so on).

Obviously, keeping an eye on the nutritional details of the product you actually do purchase is going to be a good idea!

Frugal Guy said...


Here is a person blogging about roasted green peas that are NOT like the ones I was eating...

Notice the coating? Anyway, the grean pea nutrients (vitamins and minerals) would still be present in the peas, but the total calories, mostly sugars and fats, would certainly vary with added oils and coatings.

Why does everyone hate on green peas? Watch your calories, salt and purines if you need to... ;)

Anonymous said...

All the good things you have read about peas are when they are boiled. Them being salted is going to make them high in sodium, which most of us get too much of anyway! For real nutritional data, you should check out the little nutrition guides that are usually above the bins in bulk food stores.

Anonymous said...

I've been buying them at an Amish grocery store and munching away! They are great!!

Miacis said...

Roasted green peas are a common snack food throughout most Southeast-Asian countries including Thailand, and they're surprisingly easy to make (healthy too). They're so 'nutty' tasting, one of my friends wouldn't believe they were peas! Spicy, crunchy, and fun to munch on, these peas are similar to wasabi roasted peas, but with Thai spices. As a bonus, they can be stored in a container for weeks without losing any of their flavor or crunchiness. And you don't need to use fresh peas - frozen work just fine. ENJOY!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

* 2 cups green peas (I used frozen) - MAKES 1+1/2 cups roasted green peas
* 2+1/2 Tbsp. oil
* 1/2 tsp. salt
* 1/4 to 1/2 tsp. cayenne pepper (depending how spicy you want them)
* 1/2 tsp. ground cumin
* 1/2 tsp. garlic salt
* 1/4 tsp. paprika
* 1/4 tsp. ground coriander
* 1/4 tsp. white pepper (available in most spice aisles or at Asian food stores)
* optional: a sprinkling of dried, crushed chili (if you want them very spicy)


1. Preheat oven to 375 degrees and prepare a baking sheet. I covered mine with parchment paper, but you could also use foil or a cooking oil spray.
2. Thaw the green peas and pour off any water. Use a paper towel to gently pat them, ensuring they're as dry as possible.
3. Place peas in a mixing bowl. Add the oil and toss to coat.
4. Now add all the other ingredients and toss again.
5. Spread the peas out on your prepared sheet. Gently tamp them down with the back of a large spoon to ensure they're in a single layer. Place them on the centre rack of your oven and bake for 1 hour.
6. Remove from oven and try them. I like mine very crunchy, so I usually shift them around a bit, then return them to the oven for another 20 to 30 minutes. They will reduce to half their size, and should be brownish in color (see photo).
7. Allow to cool completely before covering or storing. These peas will keep for weeks in a jar or other covered container (no need to refrigerate them). Pair with a cold lager, a cocktail, or other drink of your choice, and ENJOY!

FYI I am an avid pea disliker BUT I am completly addicted to these! Please try a bit before dismissing.

Miacis said...

Oh BTW if you simply want to salt them leave out all the spices and add in a bowl about 3 teaspoons salt and follow the rest of the instructions. I wasabi is desired use powdered wasabi and make 1/4-1/2 teaspoon (guessing)

Anonymous said...

I love roasted peas and got mine at an Amish store. I also have gout (am on meds) so I limit the amount I eat, but as long as its in a moderate amount and not every day, I have no problem. Glad to know that I can make them myself.

Now, How about corn nuts?