Pea
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Pea | |
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Peas are contained within a pod. | |
Pea plant: Lathyrus oleraceus | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Fabales |
Family: | Fabaceae |
Subfamily: | Faboideae |
Genus: | Lathyrus |
Species: | L. oleraceus
|
Binomial name | |
Lathyrus oleraceus | |
Synonyms[1] | |
Synonymy
|
Pea (Pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species, formerly 'Pisum sativum' (meaning cultivated pea), it has been proposed to rename the species as Lathyrus oleraceus.[2] Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit,[3] since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), the seeds from several species of Lathyrus and is used as a compound form for example Sturt's desert pea.
Peas are
Description
A pea is a most commonly green, occasionally golden yellow,[5] or infrequently purple[6] pod-shaped vegetable, widely grown as a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high-altitude, tropical areas. Many cultivars reach maturity about 60 days after planting.[7]
Peas have both low-growing and vining cultivars. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1 to 2 metres (3 ft 3 in to 6 ft 7 in) high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are called pea sticks[8] or sometimes pea brush. Metal fences, twine, or netting supported by a frame are used for the same purpose. In dense plantings, peas give each other some measure of mutual support. Pea plants can self-pollinate.[9]
History
The wild pea is restricted to the
In early times, peas were grown mostly for their dry seeds.
In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders, noted explicitly in 1124.[14]
Green "garden" peas, eaten immature and fresh, were an innovative luxury of
The world’s first sweet tasting pea was developed in the 18th century by amateur plant breeder Thomas Edward Knight of Downton, near Salisbury, England.[17]
Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century.
The top producer of green peas – by far – is China with 12.2 million tons, followed by India (4.8 million tons), USA (0.31 million tons), France (0.23 million tons) and Egypt (0.15 million tons). United Kingdom, Pakistan, Algeria, Peru and Turkey complete the top 10.[citation needed]
Etymology
The term pea originates from the
Composition
Nutrition
Raw green peas are 79% water, 14%
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 339 kJ (81 kcal) |
14.45 g | |
Sugars | 5.67 g |
Dietary fiber | 5.1 g |
0.4 g | |
5.42 g | |
Niacin (B3) | 13% 2.09 mg |
Vitamin B6 | 10% 0.169 mg |
Folate (B9) | 16% 65 μg |
Vitamin C | 44% 40 mg |
Vitamin E | 1% 0.13 mg |
Vitamin K | 21% 24.8 μg |
Minerals | Quantity %DV† |
Calcium | 2% 25 mg |
Iron | 8% 1.47 mg |
Magnesium | 8% 33 mg |
Manganese | 18% 0.41 mg |
Phosphorus | 9% 108 mg |
Potassium | 8% 244 mg |
Sodium | 0% 5 mg |
Zinc | 11% 1.24 mg |
Other constituents | Quantity |
Water | 79 g |
†Percentages estimated using US recommendations for adults,[22] except for potassium, which is estimated based on expert recommendation from the National Academies.[23] |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,425 kJ (341 kcal) |
60 g | |
Sugars | 8 g |
Dietary fiber | 26 g |
1 g | |
25 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 58% 0.7 mg |
Pantothenic acid (B5) | 34% 1.7 mg |
Folate (B9) | 69% 274 μg |
Minerals | Quantity %DV† |
Iron | 22% 4 mg |
†Percentages estimated using US recommendations for adults,[22] except for potassium, which is estimated based on expert recommendation from the National Academies.[23] |
Genome
The pea
Varieties
Garden peas
There are many varieties (cultivars) of garden peas. Some of the most common varieties are listed here. PMR indicates some degree of powdery mildew resistance; afila types, also called semi-leafless, have clusters of tendrils instead of leaves.[26] Unless otherwise noted these are so called dwarf varieties which grow to an average height of about 1m. Giving the vines support is recommended, but not required. Extra dwarf are suitable for container growing, reaching only about 25 cm. Tall varieties grow to about 2m with support required.[27]
- Alaska, 55 days (smooth seeded)
- Tom Thumb / Half Pint, 55 days (heirloom, extra dwarf)
- Thomas Laxton (heirloom) / Laxton's Progress / Progress #9, 60–65 days
- Mr. Big, 60 days, 2000 AAS winner
- Little Marvel, 63 days, 1934 AAS winner
- Early Perfection, 65 days[28]
- Kelvedon Wonder, 65 days, 1997 RHS AGM winner[29]
- Sabre, 65 days, PMR
- Homesteader / Lincoln, 67 days (heirloom, known as Greenfeast in Australia and New Zealand)
- Miragreen, 68 days (tall climber)
- Serge, 68 days, PMR, afila
- Wando, 68 days
- Green Arrow, 70 days
- Recruit, 70 days, PMR, afila[30]
- Tall Telephone / Alderman, 75 days (heirloom, tall climber)
Edible-pod peas
Some peas lack the tough membrane inside the pod wall and have tender edible pods.[31] There are two main types:[32]
- Snow peas have flat pods with thin pod walls. Pods and seeds are eaten when they are very young.
- Snap peas or sugar snap peas have rounded pods with thick pod walls. Pods and seeds are eaten before maturity.
The name sugar pea can include both types[31] or be synonymous with either snow peas or snap peas in different dictionaries.[33] Likewise mangetout (/ˈmɒ̃ʒˌtuː/; from French: pois mange-tout, 'eat-all pea').
Snow peas and snap peas both belong to Macrocarpon Group,
The
Field peas
The field pea is a type of pea sometimes called P. sativum subsp. arvense (L.) Asch. It is also known as dun (grey-brown) pea, Kapucijner pea, or Austrian winter pea, and is one of the oldest domesticated crops, cultivated for at least 7,000 years. Field peas are now grown in many countries for both human consumption and stockfeed. There are several cultivars and colors including blue, dun (brown), maple and white. This pea should not be confused with the cowpea (Vigna unguiculata) which is sometimes called the "field pea" in warmer climates.[39][40]
It is a climbing annual legume with weak, viny, and relatively succulent stems. Vines often are 4 to 5 feet (120 to 150 cm) long, but when grown alone, field pea's weak stems prevent it from growing more than 1.5 to 2 feet (45 to 60 cm) tall. Leaves have two leaflets and a tendril. Flowers are white, pink, or purple. Pods carry seeds that are large (4,000 seeds/lb), nearly spherical, and white, gray, green, or brown. The root system is relatively shallow and small, but well nodulated.[41]
The field pea is a cool-season legume crop that is grown on over 25 million acres worldwide. It has been an important
Uses
Culinary
In modern times peas are usually boiled or
Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (snow peas and snap peas) are used in stir-fried dishes, particularly those in American Chinese cuisine.[46] Pea pods do not keep well once picked, and if not used quickly, are best preserved by drying, canning or freezing within a few hours of harvest.[47]
In
Dried peas are often made into a
Pea soup is eaten in many other parts of the world, including
In Chinese cuisine, the tender new growth [leaves and stem] dou miao (豆苗; dòu miáo) are commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant.[citation needed]
In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with lamb and potatoes.[citation needed]
In Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika.[51][52][53]
In the United Kingdom, dried, rehydrated and mashed marrowfat peas, or cooked green split peas, known as mushy peas, are popular, originally in the north of England, but now ubiquitously, and especially as an accompaniment to fish and chips or meat pies, particularly in fish and chip shops. Sodium bicarbonate is sometimes added to soften the peas. In 2005, a poll of 2,000 people revealed the pea to be Britain's seventh favourite culinary vegetable.[54]
Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage—in the same manner as pasteurizing. Cooked peas are sometimes sold dried and coated with wasabi, salt, or other spices.[55]
In North America
Pea sprouts
In East Asia, pea sprouts or shoots (豆苗; 완두순)[57] were once dedicated cuisine[clarification needed] when the plant was less highly available. Today, when the plant can be easily grown, fresh pea shoots are available in supermarkets or may be grown at home.
Manufacturing
Frozen peas
In order to freeze and preserve peas, they must first be grown, picked, and shelled. Usually, the more tender the peas are, the more likely that they will be used in the final product. The peas must be put through the process of freezing shortly after being picked so that they do not spoil too soon. Once the peas have been selected, they are placed in ice water and allowed to cool. After, they are sprayed with water to remove any residual dirt or dust that may remain on them. The next step is blanching. The peas are boiled for a few minutes to remove any enzymes that may shorten their shelf life. They are then cooled and removed from the water. The final step is the actual freezing to produce the final product.[58] This step may vary considerably; some companies freeze their peas by air blast freezing, where the vegetables are put through a tunnel at high speeds and frozen by cold air. Finally, the peas are packaged and shipped out for retail sale.
Science
In the mid-19th century, Austrian monk
Mendel chose peas for his experiments because he could grow them easily, pure-bred strains were readily available,[62] and the structure of the flowers protect them from cross-pollination, and cross pollination was easy.[63] Mendel cross-bred tall and dwarf pea plants, green and yellow peas, purple and white flowers, wrinkled and smooth peas, and a few other traits. He then observed the resulting offspring. In each of these cases, one trait is dominant and all the offspring, or Filial-1 (abbreviated F1) generation, showed the dominant trait. Then he allowed the F1 generation to self pollinate and observed their offspring, the Filial-2 (abbreviated F2) generation. The F2 plants had the dominant trait in approximately a 3:1 ratio. He studied later generations of self pollinated plants, and performed crosses to determine the nature of the pollen and egg cells.[64]
Mendel reasoned that each parent had a 'vote' in the appearance of the offspring, and the non-dominant, or
Potential for adverse effects
Some people experience
Nitrogen fixation
Peas, like many legumes, contain symbiotic bacteria called Rhizobia within root nodules of their root systems. These bacteria have the special ability to fix nitrogen from atmospheric, molecular nitrogen (N2) into ammonia (NH3).[69] The chemical reaction is:
- N2 + 8H+ + 8e− → 2NH3 + H2
Ammonia is then converted to another form, ammonium (NH+4), usable by (some) plants by the following reaction:
- NH3 + H+ → NH+4
The root nodules of peas and other legumes are sources of nitrogen that they can use to make amino acids, constituents of proteins. Hence, legumes are good sources of plant protein.[70]
When a pea plant dies in the field, for example following the harvest, all of its remaining nitrogen, incorporated into amino acids inside the remaining plant parts, is released back into the soil. In the soil, the amino acids are converted to nitrate (NO−3), that is available to other plants, thereby serving as fertilizer for future crops.[71][72]
Cultivation
Grading
Pea grading involves sorting peas by size, in which the smallest peas are graded as the highest quality for their tenderness.[73] Brines may be used, in which peas are floated, from which their density can be determined.[73]
Pests and diseases
A variety of diseases affect peas through a number of pathogens, including insects, viruses, bacteria and fungi.[74] In particular, virus disease of peas has worldwide economic importance.[75]
Additionally, insects such as the pea leaf weevil (
The pea moth can be a serious pest producing caterpillars the resemble small white maggots in the pea-pods. The caterpillars eat the developing peas making them unsightly and unsuitable for culinary use.[77] Prior to the use of modern insecticides, pea moth caterpillars were a very common sight in pea pods.
See also
- Black-eyed pea
- Black pea
- Chickpea
- Dixie lee pea
- Sweet pea
- Cowpea
- Pea moth
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