White Peas or Green Peas, Nutritional Benefits of White Peas and Green Peas

Green peas and white peas are both varieties of peas, which are a type of legume. The main difference between green peas and white peas is their appearance and taste.

Green peas are the most common type of pea and are usually bright green in color with a slightly sweet taste. They are commonly eaten cooked or raw as a snack or added to dishes such as soups, stews, salads, and stir-fries.

White peas, on the other hand, are smaller and have a cream or beige color. They are also known as "white chickpeas" or "white chana" and have a nuttier, earthier flavor than green peas. White peas are often used in Indian and Middle Eastern cuisines to make dishes such as chana masala, falafel, and hummus. Read more about Difference between green pease and white peas here.

Both green peas and white peas are types of legumes, they differ in color, size, and taste, and are commonly used in different cuisines and dishes.

Green peas and white peas have slightly different nutritional profiles.

Green peas are a good source of fiber, protein, and several vitamins and minerals, including vitamin C, vitamin K, vitamin A, folate, and iron. They are also low in calories and fat, making them a healthy addition to a balanced diet.

White peas, also known as white chickpeas, are also a good source of fiber and protein. They are rich in carbohydrates and contain a variety of vitamins and minerals, including iron, potassium, and magnesium. Like green peas, they are also low in fat and calories.