Pisum sativum is rich in protein-fortifying amino acids and carbohydrates and, even just a half cup serving, provides nearly 50% of daily recommended values of several essential vitamins. Green pea is widely accepted as one of the earliest domesticated crops, but mostly cultivated for livestock fodder only until 2,000 years ago. Today, green pea is a commercially successful garden cultivar of pea grown for human consumption rather than cattle while also a choice cover crop to aid in replenishing nitrogen, soil tilth, erosion control, and repelling certain soil-borne pathogens. Difficulty: Moderate Recommended Seeding: ¼ cup per quart jar, sprouting tray, or sprout bag Initial Soak Time: 4-6 hours Rinse Frequency: 2-3 times per day Days to Harvest: 2-4 days Nutrients: Calcium, Fiber, Iron, Phosphorus, Vitamins A, C Calories: About 40 calories per 1 cup serving Flavor: Like other legumes, green pea has a mild, nutty, and slightly sweet profile with a similar fresh crunch and texture to larger sprouting seeds like garbanzo and mung. Exterior seed shell softens and becomes translucent and chewable during sprouting.
