Peas are criminally overlooked: seven forgotten superfoods

Think of a superfood and you might picture avocado, turmeric or quinoa. What counts as a superfood is driven by trends and marketing; as Josiah Meldrum puts it, “The thing that we miss is that the real superingredient is diversity.” Once-popular items such as cottage cheese have returned, and other nutrient-rich foods remain unjustly out of favour.

Peas are a prime example. Meldrum highlights dried varieties such as carlin and marrowfat rather than petit pois, noting they were among the first crops grown in the UK by Neolithic farmers. Food historian Annie Gray calls them “our native pulse,” while nutritional experts point out carlin peas are high in fibre, a good source of plant protein and versatile—boiled as a snack or, for marrowfat peas, even spread on toast.

Prunes and blackcurrants also deserve a rethink. Prunes are high in fibre, rich in polyphenols and contain sorbitol, which helps soften stool; they are also packed with vitamins and minerals and may support bone mineral density in postmenopausal women.

United Kingdom

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