Most of us cook vegetables on autopilot — peel, chop, cook, repeat. And without a second thought, the peels usually end up in the bin. But winter brings one ingredient whose discarded outer layer is far more powerful than we realise: the peel of green peas. While the peas themselves make their way into curries, pulao, and snacks, the peels are often forgotten. Once you understand how nutritious they truly are, you may find yourself saving every last one.
Pea peels have been celebrated in both Ayurveda and modern nutrition for their impressive benefits. They are rich in fibre, making them great for digestion and overall gut health. Regularly eating them can help prevent constipation, reduce bloating, and keep the digestive system functioning smoothly. Because fibre also keeps you full for a longer time, pea peel dishes can naturally support weight management by curbing unnecessary snacking.
Their goodness doesn’t stop there. Pea peels contain natural compounds that support eye health and protect the eyes from everyday strain. They are also packed with essential nutrients like potassium, calcium, copper, and vitamins C and K — each playing an important role in immunity, bone strength, energy production, and heart health.
Adding pea peels to your meals is surprisingly easy. They can be cooked just like any other vegetable by pairing them with potatoes and simple spices. For a burst of flavour, they can also be blended into a vibrant chutney with chillies, coriander, garlic, lemon, and a dash of chaat masala. This chutney goes beautifully with anything from rotis and parathas to snacks and chaats.
So the next time you’re shelling peas this winter, think twice before throwing the peels away. They might just be the most underrated superfood in your kitchen.
