Proteine de pois NUTRALYSe Le meilleur du pois
Present in our food for centuries
«The pea has long been used as a basic food, beneficial for its high protein content, its energy value and its preservability...»
Whether it is harvested fresh (such as the garden or snow pea) or at maturity and consumed dry (the split pea or whole pea), the pea species "Pisum sativum" has helped, since the beginning of agriculture, in providing protein and energy to humans.
In some countries it is consumed on a daily basis as a dry legume, while others are just rediscovering its nutritional and gastronomic qualities...
The pea has long been used as a basic food, beneficial for its energy value, its high protein content and its preservability. There are traces of its consumption in antiquity, mainly in Southern Europe and more generally in and around the Mediterranean.
The inhabitants of medieval Europe often used the pea in soups, gruels and as an ingredient in black bread, combined with grain flour. Even today, with onions, cream and ham, mixed together, split pea soup continues to be a delicious dish with nutritional value.