PEA

Peas (Pisum sativum) are a member of the legume family and are botanically fruits, since they contain seeds and develop from the ovary of a (pea) flower. Several peas are enclosed in seed pods and grow on vines that can grow to several feet, or on more compact plants that grow to 2-3 feet tall. The green immature peas are used as a vegetable, and have a sweet taste, like snow peas. Varieties of the species, called field peas, are grown to produce dry peas like the split pea shelled from the matured pod.

These nutritious legumes contain a wide variety of phytochemicals such as flavanols (catechin and epicatechin), phenolic acids (caffeic, ferulic and ellagic acids), carotenoids (alpha- and beta-carotene, lutein and zeaxanthin), saponins, coumestrol and β-sitosterol. Whole dried yellow peas are used to make pea protein. They contain the 9 essential amino acids, with exceptional levels of lysine and arginine.