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Clemson Cooperative Extension divides garden peas, Pisum sativum, into the common green English pea and the edible-podded pea, which comes as the full-podded snap pea and the flat-podded snow or sugar pea. Penn State Extension names the same three types of peas and notes that each may be known by several names, and the Dietary Guidelines for Americans place dried peas in their own vegetable subgroup. This guide explains those pea varieties with both Extension services, then compares green, edible-podded and dried split pea entries with USDA FoodData Central values. For the vegetable itself, see our green peas guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- Clemson Cooperative Extension says English peas are shelled and only the seed eaten, whereas edible-podded peas are eaten whole.
- Edible-podded peas come in two forms, according to Clemson: the full-podded snap pea with large seeds and the flat-podded snow or sugar pea with undeveloped seeds.
- Penn State Extension says the black-eyed pea (Vigna unguiculata) is a variety of the cowpea and, although called a pea, is botanically a bean.
- The Dietary Guidelines for Americans count dried peas in the beans, peas and lentils subgroup and fresh green ones in the starchy subgroup.
- Per 100 grams, raw edible-podded peas list about 60.0 milligrams of vitamin C in USDA data, 67% of the FDA Daily Value, against 40.0 for the raw green pea entry.
Types of peas: English, snow and snap
Penn State Extension says there are three types of peas within Pisum sativum, and Clemson Cooperative Extension groups them by whether the pod is eaten. The table combines the two Extension descriptions.
| Pea type | Also called (Extension) | Pod and seeds (Extension) | How it is eaten (Extension) |
|---|---|---|---|
| English pea | Shelling pea or garden pea (Penn State) | Round, firm pods 3 to 4 inches long (Penn State) | Shelled; only the seed is eaten (Clemson) |
| Snow pea | Sugar pea (Clemson) | Flat pod with undeveloped seeds (Clemson) | Eaten whole, harvested young, with or without the string (Clemson, Penn State) |
| Snap pea | Sugar snap pea (Penn State) | Full pod with large seeds (Clemson) | Eaten whole, raw or sauteed or steamed (Clemson, Penn State) |
Clemson Extension says wrinkled-seeded pea varieties are generally sweeter than smooth-seeded ones and are preferred for home use. Penn State Extension says the sugar snap type is a hybrid, that a snow pea pod is harvested at 2 to 3 inches while still tender, and that a few yellow pea cultivars exist, so not all peas are green. Our guides to snow peas and snap peas cover each pod in more detail.
Pea varieties in the garden
- Cool-season crop: Clemson Extension says garden peas can withstand frosts and mild freezes, although the blossoms cannot.
- Support: Clemson says pea plants, even dwarf varieties, benefit from netting, trellis, wires or pea brush for the tendrils to cling to.
- Nitrogen: Peas are legumes that use Rhizobium bacteria living in root nodules to take up nitrogen from the air, according to Clemson Extension.
- Names: Penn State Extension says shelling peas are also known as English peas or garden peas, while the snap type is also called the sugar snap pea.
When each pea type is picked
Clemson Extension says English and snap types are ready to harvest when the pods become plump, before each seed is individually visible and before the pod looks yellow or fibrous, while snow types are picked when the pods are quite flat and the seeds tiny. Clemson adds that overripe snap and snow pods can be shelled and used like English peas, and that overly mature garden pea pods can be dried and the dried peas used in soups. Because the sugar in peas quickly converts to starch, Clemson says to eat, freeze or can them as soon as possible after harvest for maximum flavor.
Dried peas and plants called peas
The Dietary Guidelines for Americans, 2020-2025, count dried peas, such as chickpeas, black-eyed peas, pigeon peas and split peas, in the beans, peas and lentils subgroup. The Dietary Guidelines say fresh green ones, which are not dried before eating, are grouped with starchy vegetables because their nutrient content is closer to vegetables in other subgroups.
The Dietary Guidelines add that beans, peas and lentils may be thought of as either a vegetable or a protein food. Penn State Extension says the black-eyed pea, Vigna unguiculata, is a variety of the cowpea and botanically a bean, that true peas belong to the genus Pisum, and that both peas and beans are legumes with seeds and pods that are eaten. Our guides to legumes, types of beans and lentils cover the other foods in that group.
Green, edible-podded and dried peas in USDA data
USDA FoodData Central SR Legacy has no separate snow or snap entry; its edible-podded entry is the closest match, and the dried type appears as split pea entries. The table is per 100 grams, with an SR Legacy portion weight alongside. Each percent Daily Value (%DV) uses the FDA Daily Values for adults and children 4 and older: 28 grams of dietary fiber, 50 grams of protein, 90 milligrams of vitamin C, 120 micrograms of vitamin K, 400 micrograms DFE of folate and 4,700 milligrams of potassium. Total sugars have no FDA Daily Value. Rows are ranked by protein.
| Pea food (USDA FDC ID) | Serving | USDA portion | Calories | Carbohydrate | Sugars | Fiber | Protein | Vitamin C | Vitamin K | Folate | Potassium |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Peas, green, split, mature seeds, raw (172428) | 100 g | 1 cup, 196 g | 364 | 61.6 g | 3.1 g | 22.2 g (79%) | 23.1 g (46%) | 1.8 mg (2%) | 15.9 mcg (13%) | 15 mcg DFE (4%) | 852 mg (18%) |
| Peas, split, mature seeds, boiled, without salt (172429) | 100 g | 1 cup, 196 g | 118 | 21.1 g | 2.9 g | 8.3 g (30%) | 8.3 g (17%) | 0.4 mg (0%) | 5.0 mcg (4%) | 65 mcg DFE (16%) | 362 mg (8%) |
| Peas, green, raw (170419) | 100 g | 1 cup, 145 g | 81 | 14.4 g | 5.7 g | 5.7 g (20%) | 5.4 g (11%) | 40.0 mg (44%) | 24.8 mcg (21%) | 65 mcg DFE (16%) | 244 mg (5%) |
| Peas, green, boiled, without salt (170420) | 100 g | 1 cup, 160 g | 84 | 15.6 g | 5.9 g | 5.5 g (20%) | 5.4 g (11%) | 14.2 mg (16%) | 25.9 mcg (22%) | 63 mcg DFE (16%) | 271 mg (6%) |
| Peas, green, frozen, unprepared (170016) | 100 g | 1 cup, 134 g | 77 | 13.6 g | 5.0 g | 4.5 g (16%) | 5.2 g (10%) | 18.0 mg (20%) | 27.9 mcg (23%) | 53 mcg DFE (13%) | 153 mg (3%) |
| Peas, edible-podded, boiled, without salt (170011) | 100 g | 1 cup, 160 g | 42 | 7.0 g | 4.0 g | 2.8 g (10%) | 3.3 g (7%) | 47.9 mg (53%) | 25.0 mcg (21%) | 29 mcg DFE (7%) | 240 mg (5%) |
| Peas, edible-podded, raw (170010) | 100 g | 1 cup whole, 63 g | 42 | 7.5 g | 4.0 g | 2.6 g (9%) | 2.8 g (6%) | 60.0 mg (67%) | 25.0 mcg (21%) | 42 mcg DFE (10%) | 200 mg (4%) |
The raw green split pea entry lists about 23.1 grams of protein and 22.2 grams of fiber per 100 grams in USDA data, and the boiled entry lists 8.3 grams of each. Raw edible-podded peas list about 60.0 milligrams of vitamin C per 100 grams in USDA data, against 40.0 for the raw green pea entry and 14.2 for the boiled one. Our vitamin C foods, vitamin K foods and folate foods lists compare peas with other foods.
The portion column changes the scale: SR Legacy weighs a cup of raw green pea seeds at 145 grams and a cup of whole raw edible-podded pods at 63 grams. For canned or seasoned peas, the Nutrition Facts label, not the USDA raw average, is the figure to read. For the other garden crop in this series, see our types of corn.
Frequently Asked Questions
What are the main types of peas?
Penn State Extension names three within Pisum sativum: English or shelling peas plus the snow and sugar snap types, which Clemson Extension groups as edible-podded peas.
What is the difference between English peas and edible-podded peas?
Clemson Cooperative Extension says English peas are shelled and only the seed eaten, whereas edible-podded peas are eaten whole, pod and all.
Can overripe pea pods be shelled?
Yes: Clemson Extension says overripe snap and snow pods can be shelled and used like English peas.
Is a black-eyed pea a true pea?
No: Penn State Extension says it is a variety of the cowpea, Vigna unguiculata, and botanically a bean; true peas are in the genus Pisum.
Do dried peas count as vegetables?
The Dietary Guidelines for Americans say beans, peas and lentils may be thought of as either a vegetable or a protein food.
Which pea type lists the most vitamin C?
In USDA data, raw edible-podded peas list about 60.0 milligrams per 100 grams, against 40.0 for the raw green pea entry.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Corn: Dent, Flint, Flour, Sweet and Popping Kernels, Peas: Green Peas Nutrition, Health Facts and Forms Compared, Legumes List: What Are Legumes, With a USDA Nutrient Table.