Oriental Green Peas and the possible benefit of this winter crop.
Article Content:
- .Basic Botanical Data of Green Peas.
- .Green peas Description: Taxonomy, Morphology and Floral Biology.
- .History and Origin of Green peas.
- .Chemistry of Green peas:Phytochemical and constituents, Nutrients and Facts.
- .Uses and Traditional Medicinal Uses of Green peas.
- .Safety of Green Peas.
- .How to Select and Store Green Peas.
- .Tips for Preparing and Cooking Green Peas:A Few Quick Serving Ideas.
- .Research Update:Greean Pea or Pisum sativum L.
Chemistry of Green peas:Phytochemical and constituents, Nutrients and Facts.
The protein concentration of peas range from 15.5-39.7% (Davies et al., 1985; Bressani and Elias, 1988). "Fresh green peas contain per 100 g: 44 calories, 75.6% water, 6.2 g protein, 0.4 g fat, 16.9 g carbohydrate, 2.4 g crude fiber, 0.9 g ash, 32 mg Ca, 102 mg P, 1.2 mg Fe, 6 mg Na, 350 mg K, 405 ug b -carotene equivalent, 0.28 mg thiamine, 0.11 mg riboflavin, 2.8 mg niacin, and 27 mg ascorbic acid, while dried peas contain: 10.9% water, 22.9% protein, 1.4% fat, 60.7% carbohydrate, 1.4% crude fiber, and 2.7% ash" (Duke, 1981; Hulse, 1994). "Flour contains: 343 calories, 10.9% moisture, 22.8 g protein, 1.2 g fat, 62.3 g total carbohydrate, 4.2 g fiber, 2.8 g ash, 72 mg Ca, 338 mg P, 11.3 mg Fe, 0.86 mg thiamine, 0.18 mg riboflavin, and 2.8 mg niacin" (Duke, 1981). An average amino acid composition, reported in terms of grams per 100 grams of protein: 6.9-8.2 lysine, 1.4-2.7 methionine+cystine, 3.9 threonine, 0.9 tryptophan, 0.8-1.7 cystine (Huisman and van der Poel, 1994; Bressani and Elias, 1988). Methionine and cystine are the main limiting amino acids.
The largest chemical component in peas as in other legumes is carbohydrate (CHO) which constitute about 56.6% of seed weight (Bressani and Elias, 1988). The most abundant pea carbohydrate is starch, 36.9-48.6%, while amylose is about 34% of seed weight in peas (Bressani and Elias, 1988). "Nutrient composition of milled and polished peas as measured per 100 grams of edible portion of dried matured whole seeds are 1.4 g oil, 6 g crude fiber, 16.7 g dietary fiber, 54.1% starch, 8.1% sugars, 4.4 mg iron, 0.77 mg thiamin, 0.18 mg riboflavin, 3.1 mg niacin and 330 kcal energy" (Newman et al., 1988). Fertilizing peas with sulfur has increased their methionine content from 1.3 to 2.2 g per 100 g protein. "Pea hay (at 88.6% DM) contains (zero moisture basis): 10.7-21.6% crude protein, 1.5-3.7% fat, 16.8-36.1% crude fiber, 6.0-9.3% ash, and 41.9-50.6% N-free extract" (Duke, 1981).
Nutritional Profile
| Green Peas-Boiled 1.00 cup 134.40 calories | ||||
| Nutrient | Amount | DV (%) | Nutrient Density | World's Healthiest Foods Rating |
|---|---|---|---|---|
| vitamin K | 36.80 mcg | 46.0 | 6.2 | very good |
| manganese | 0.84 mg | 42.0 | 5.6 | very good |
| vitamin C | 22.72 mg | 37.9 | 5.1 | very good |
| dietary fiber | 8.80 g | 35.2 | 4.7 | very good |
| vitamin B1 (thiamin) | 0.41 mg | 27.3 | 3.7 | very good |
| folate | 101.28 mcg | 25.3 | 3.4 | very good |
| vitamin A | 955.20 IU | 19.1 | 2.6 | good |
| tryptophan | 0.06 g | 18.8 | 2.5 | good |
| phosphorus | 187.20 mg | 18.7 | 2.5 | good |
| vitamin B6 (pyridoxine) | 0.35 mg | 17.5 | 2.3 | good |
| protein | 8.58 g | 17.2 | 2.3 | good |
| vitamin B3 (niacin) | 3.23 mg | 16.1 | 2.2 | good |
| magnesium | 62.40 mg | 15.6 | 2.1 | good |
| vitamin B2 (riboflavin) | 0.24 mg | 14.1 | 1.9 | good |
| copper | 0.28 mg | 14.0 | 1.9 | good |
| iron | 2.46 mg | 13.7 | 1.8 | good |
| zinc | 1.90 mg | 12.7 | 1.7 | good |
| potassium | 433.60 mg | 12.4 | 1.7 | good |
| World's Healthiest Foods Rating | Rule | ||||
|---|---|---|---|---|---|
| excellent | DV NLT 75% | OR | Density NLT 7.6 | AND | DV NLT 10% |
| very good | DV NLT 50% | OR | Density NLT 3.4 | AND | DV NLT 5% |
| good | DV NLT 25% | OR | Density NLT 1.5 | AND | DV NLT 2.5% |
Reference:
1.Oriental Green Peas and the possible benefit of this winter crop.
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