Peas are eaten as fresh vegetables, but are more energy (81 cal / 100 g) than most green vegetables. They are also interesting for their intake of soluble sugars, lysine and fiber, mostly composed of hemicelluloses when they are young. Peas are also a good source of vitamin C (ascorbic acid) with 25 mg / 100 g. Their consumption has spread throughout the year thanks to modern conservation techniques (canning, freezing).