Pea

Plant in the subfamily butterfly flower (Faboideae) within the family of legumes (Fabaceae, Leguminosae). Pisum sativum is the parent plant of Amylum pisi, the pea starch.

Originally from Asia Minor, the pea has been an important crop plant for thousands of years (cultivation can be traced back to around 8000 BC). It contains a lot of protein and is used as a vegetable and as animal feed.

Due to the lectins contained in them, which are only destroyed during cooking, peas are not suitable for raw consumption. Peas contain plenty of purines (Cave: hyperuricemia). About 250 varieties of Pisum sativum are known. The roots reach a soil depth of up to 1 m. The stems of the annual herb grow between 1/2 and 2 m long.

The seeds have a diameter of 0.3 to 0.9 cm and are differently coloured depending on the variety. Sugar peas are prepared with the pod. Like all pulses, peas can cause flatulence.

Pea extracts are used in various applications. Products of the cosmetic industry. Pisum Sativum Extract is the extract of the whole plant of Pisum sativum. The extract is skin caring and skin protecting. Pisum Sativum seed extract is the extract from the fruit of Pisum sativum. It also has a skin caring and skin protecting effect.

Nutrition table: Green peas (per 100 g).

Mineral nutrients (mg)

• Sodium (Na)2 mg
• Potassium (K) 250 mg
• Calcium (Ca) 25 mg
• Magnesium (Mg) 35 mg
• Phosphate (P) 120 mg
• Iron (Fe) 1,6 mg
• Zinc (Zn) 0,9 mg

Vitamins

• beta-carotene 420 µg
• vitamin E 0,3 mg
• Vitamin B1 0,30 mg
• vitamin B2 0,16 mg
• Vitamin B6 0,16 mg
• Folic acid 160 µg
• Vitamin C 25 mg

Source: German Society for Nutrition.

1. Ammon H et al (2014). Hunnius Pharmaceutical Dictionary. Walter de Gruyter GmbH Berlin/Boston S 1416