Peas -pisum sativum- were found in the tombs of the pharaohs, in the ruins of Troy as well as in the excavations of Halicat in Turkey (5500 BC). They are sold whole or shelled and fragmented. Peas are less starchy than other legumes and more digestible. They can also be consumed by those who struggle to eat beans and chickpeas because of colitis or meteorism. They are low in fat and low in calories, so they are suitable for low-calorie and low-fat diets. Fresh peas contain iron, phosphorus, calcium, potassium, vitamin A, vitamin B1, vitamin C, vitamin PP. Dried peas are more caloric than fresh peas and contain mainly iron, magnesium and zinc which make them useful in case of constipation. Peas also contain phytoestrogens which are substances similar to female estrogens; for this reason they can be effective allies against the symptoms of menopause. Peas are used in cooking but also in cosmetics where they are employed in the preparation of firming and toning skin masks.