Pea

Botanically it is known as Pisum sativum. It is the common name for several species of herbaceous annuals of the family Fabaceae grown for edible seeds, borne in pods or legumes. The stems of the pea plant are hollow and climbing. Leaves are pinnately compound, ending in tendrils that enable the plant to climb. The flowers are butterfly-like in shape and are coloured white or purple. The fruit is one-celled, many seeded pod, which splits into halves when ripe; the 5 to 10 seeds are attached by short stalks to the halves of the pod. Some varieties called sugar-peas produce edible pods that are popular in the Orient. Dried peas are sometimes ground to make flour.

Green peas consist of water 74.3%, protein 6.7%, fat 94%, ash 0.9%, fibre 2.2%, sugar 3.2%, starch 8.2% and other carbohydrates 4.1%. Measurable amounts of vitamins A, B and C are found in fresh green peas. Green peas are very useful in weakness, general debility, anaemia, and in run-down conditions. It is called 'poor man's egg'.

Benefit and uses of Pea.

• Pea contains rich sources of vitamins A, B, C and E, all the essential amino acids, the minerals calcium, iron and phosphorus. They contain 26% protein.
• It has been used in the treatment of dyspepsia, constipation and snakebite.