Frozen peas and corn

Frozen peas and corn are very popular ingredients in cooking due to their versatility, flavor, and ease of use. Peas are small green legumes that come from the Pisum sativum plant, native to the Mediterranean region and the Near East. Corn, on the other hand, is a cereal grain originally from Mesoamerica, particularly cultivated by indigenous civilizations in what is now Mexico and Central America.

Being in frozen form, both ingredients retain most of their nutrients and freshness, making them a practical option to add to soups, stews, salads, stir-fries, and quick dishes. Freezing helps preserve their vitamins, especially vitamin C in peas, and the antioxidants and fiber in corn.

Nutritional properties:

• Peas: rich in plant-based protein, fiber, vitamin A, C, and some B-complex vitamins, as well as minerals like iron and magnesium.
• Corn: a source of complex carbohydrates, dietary fiber, vitamin B1 (thiamine), and antioxidants such as lutein and zeaxanthin, which are beneficial for eye health.

In the Hispanic American context, peas are also known as arvejas (Chile, Argentina, Uruguay), chícharos (Mexico), or simply guisantes. Frozen corn does not vary much in name, but in some places it may be found as choclo (Peru, Bolivia), although this term generally refers to traditional corn on the cob.

In summary, frozen peas and corn are essential ingredients for those looking to add color, texture, and nutritional value to their recipes in a quick and easy way.