Marrowfat Processed Peas

Marrowfat peas are mature dried marrowfat peas that have been soaked and then canned or tinned. They are a type of field pea, which are typically larger and have a starchier texture than garden peas. The processing involves soaking dried peas in water with sodium bicarbonate to rehydrate them and achieve their characteristic soft texture and pale green colour.

Marrowfat peas are primarily used as a vegetable in canned or tinned products, often served as a side dish. They are a popular accompaniment to traditional British meals such as fish and chips. Manufacturers use them for their mild flavour and soft, yielding texture, which is achieved through the processing method.

Marrowfat peas are a food ingredient, not a food additive, and are therefore not listed on the Register of Food Additive Authorisations. They are a source of dietary fibre and protein. As part of a balanced diet, they contribute to overall nutrient intake. There are no specific health concerns associated with the consumption of marrowfat peas at typical dietary levels.