Pea: The Science
The science · Microgreens
Pea
Pea microgreens are sweet, mild, and protein-forward. Research focuses on how different their nutrient and compound profile is from the mature pea plant.
What the research shows
Pea microgreens have a distinct compound and mineral profile from mature pea plants, measured across 3,321 compounds.
Lab analysisJohnson et al., Current Developments in Nutrition, 2020 · View study
Among six microgreens compared, pea microgreens stood out for phosphorus and copper.
Lab analysisBalik et al., Scientific Reports, 2025 · View study
Steaming kept the antioxidant flavonoids in pea shoots; microwaving and boiling reduced them significantly.
Lab analysisTsuruoka et al., Plant Foods for Human Nutrition, 2025 · View study
Keep in mind: If you cook them, steam lightly. Raw is best.
Pea shoots grown in light had far more vitamins and carotenoids than pea tendrils grown in the dark; vitamin C was about 1.5 times the mature-plant value.
Lab analysisXiao et al., Journal of Agricultural and Food Chemistry, 2012 · View study
How we cite: we only reference peer-reviewed studies, and we label each one by type. Lab and animal studies explain how a compound works; they do not show the same result in people. These fresh foods support a healthy lifestyle and are not intended to diagnose, treat, cure, or prevent any disease. Talk with your healthcare provider before starting a raw-sprout routine if you are pregnant, immunocompromised, or managing a medical condition.