Garden Pea

Peas are part of the Leguminosae family and are related to beans, groundnuts, and clovers. The genus Pisum is included in the Vicieae group which also contains broad beans, chick peas, and lentils. Pisum sativum is a plant that has been used in gardens for thousands of years. It is considered an important crop because it is used all over the world. Its importance can be seen by the continued use over thousands of years. On this page you will discover the ways in which Pisum sativumreproduces, its specific adaptations, and how it gains its nutrients.


The garden pea (Pisum sativum) has been consumed for centuries. It has many different uses in cooking and can be enjoyed raw from the garden. The garden pea is one of the oldest cultivated vegetables; it's cultivation and consumption can be traced back to the times long before the Christian Era. Peas were widely used in the ancient and native Egyptian areas. For thousands of years, pea plants have been cultivated and enjoyed by various other societies world-wide. 

Nutrition  

Dinner time... come and get it!!

Being consumed as a delicious snack is how we can gain nutrition from these little pods. The plant however requires photosynthesis to convert the water and carbon dioxide into sugars and oxygen, with the help of sunlight. The equation for photosynthesis is as follows:

                                 sunlight

6H₂O + 6CO₂ --> C₆H₁₂O₆ + 6O₂

The wall of the pods of Pisum sativum contains two separate layers that are involved in photosynthesis. The outer most layer is used to collect the CO₂from the atmosphere and the inner most layer is used to collect any CO₂given off from the developing seeds inside the pod. Once the sugars are formed they will need to be transported throughout the plant. Plants use a vascular system comprised of phloem and xylem. The phloem is used to transport the necessary sugars and nutrients created and obtained. The xylem is a system used to transport the needed water to the cells. Plant cells can contain a vacuole, which is used to hold and store water. The sugars that are made within the cell are stored as starch.

These plants also require the conversion of nitrogen in order to survive. Pisum sativum has developed a relationship with different bacteria and fungus to get the needed nitrogen. Without these organisms, Pisum sativumwould not be able to survive as well. This plant has developed a dependency on the bacteria/fungus to aid in the uptake and fixing of not only nitrogen but other nutrients as well. To see more adaptations

Besides being a great and healthy snack, the garden pea has been used for various genetic experiments. Thomas Knight began studying with the pea in 1787 and the well known Gregory Mendel also performed genetic experiments with the pea a few years after Knight. Mendel is credited with discovering the affects and the idea of inheritance by crossing different types of pea plants and observing the out comes. Mendel is referred to as the "Father of Genetics." If it wasn't for the garden pea and the support and influence of his peers, Mendel would not be known as the founder of modern genetics. The picture to the right is of Gregory Mendel. Now you might be wondering how the garden pea is classified...

Health benefits of green 

• Peas are one of the most nutritious leguminous vegetable, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. 
• Peas are relatively low in calories when compared with beans, and cowpeas. 100 g of green peas provide only 81 calories, contain good amount of soluble and insoluble fiber but contains no cholesterol.
• Fresh pea pods are excellent source of folic acid. 100 g provides 65 mcg or 16% of recommended daily levels of folates. Folates are B-complex vitamins required for DNA synthesis inside the cell. Well established research studies suggest that adequate folate rich foods in expectant mothers would help prevent neural tube defects in the newborn babies.
• Fresh green peas are very good in ascorbic acid (vitamin C). Contain 40 mcg/100 g or 67% of daily requirement of vitamin C. Vitamin C is a powerful natural water-soluble anti-oxidant. Vegetables rich in this vitamin helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.
• Peas contain phytosterols especially ß-sitosterol. Studies suggest that vegetables like legumes, fruits and cereals rich in plant sterols help lower cholesterol levels in the body.
• Garden peas are also good in vitamin K. 100 g of fresh leaves contain about 24.8 mcg or about 21% of daily requirement of vitamin K-1 (phylloquinone). Vitamin K has found to have potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.
• Fresh green peas also contain adequate amounts of anti-oxidants flavonoids such as carotenes, lutein and zeaxanthin as well as vitamin-A (provide 765 IU or 25.5% of RDA per 100 g). Vitamin A is essential nutrient which is required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
• In addition to folates, peas are also good in many other essential B-complex vitamins such as pantothenic acid, niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc and manganese.