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One cup of pea shoots provides about 35% of the daily value of vitamin C and 15% of the DV of vitamin A. In comparison, this is seven times as much vitamin C as blueberries and four times as much vitamin A as tomatoes. They are also an excellent source of vitamin K, providing 66% of the DV from a one-cup serving.
Unlike their sweet produce, the attractively curling vines and leaves of the pea plant have an unexpectedly rougher, more savoury tang. Use them to make a salad, as you would spinach and other leafy greens, and sprinkle with cooked or raw fresh peas for contrast in flavours and textures.
