Green peas and dried peas are actually two forms of the same thing: the pea plant, scientifically known as Pisum sativum. The dried pea is a naturally dehydrated form of fresh green peas.
Green peas are a common, cool-weather vegetable that comes in many forms, such as garden peas, snap peas and snow (or sugar) peas. When fresh, they are sweet and juicy. Green peas are nutritionally rich, high in iron, fiber and Vitamin C.
Dried peas are created by allowing fresh green peas to mature on the vine, then being laid out to dry for a period of about two weeks. They are often split in half and known as split peas.
Both fresh green and dried peas are nutrition-rich, high in protein, iron, fiber and Vitamin C. Dried peas can be stored much longer than green peas; fresh peas only keep for two to three days, refrigerated, while dry peas can be stored for several months. Green peas can be eaten raw or cooked, while dried peas must be cooked before eating.