What family does the pea belong to: vegetable, fruit or legume, description of the plant. Are peas healthy?

It would seem that any gardener knows everything about this plant, but meanwhile it has been present in the fields and gardens for so long that quite a lot of interesting things have turned out, from cultivation to use as a food plant and not only as a plant.

Let's start with the fact that its products are very rich in energy and proteins (from 16 to 40%). Peas have been present since the Neolithic period. In ancient times and the Middle Ages, this, along with grains, base product in Europe and the Mediterranean, which, together with beans, balanced the diet of the poor in terms of the amount of protein consumed, supplementing the carbohydrates of grain crops, that is, nutritional value was approximately the same tandem as beans and corn among the peoples of South America. Today, peas are grown in temperate regions on all five continents, especially Eurasia and North America.

Currently, grain peas are an important part of the diet only in Tibet and parts of the African continent, and in the west they are mainly a feed crop. But since the 17th century, peas have been in demand as a vegetable plant; green peas have become a respected product in all developed countries, especially after the possibility of canning and quick freezing became available.

Peas are an annual herbaceous climbing plant with a fairly short growing season, combined with cold resistance. Therefore, he manages to please gardeners even in very northern latitudes. Under favorable conditions, the root system reaches a depth of 1 m, but most of the highly branched roots are located in the surface layer. On the roots of the second and third order, nodules with nitrogen-fixing bacteria of the same species are clearly visible ( Rhizobium leguminosarum biovar. Viciae), as in sweet pea, which actually belongs to a different genus (Lathyrus).

The stems are slightly branched, reaching a length of 50 cm to 2-3 m. The stem is hollow inside and rises upward, due to the fact that the leaves cling to the support with the help of tendrils. Flowers begin to appear in the axils of the leaves. In the earliest ripening varieties this occurs in the region of the 4th node, and in varieties with a long growing season - at the 25th node.

The leaves are alternate, consist of four pairs of oval leaflets and end in a simple or branched tendril. In some varieties, almost all the leaves have turned into tendrils (“Afila”), and vice versa, in some varieties the tendrils are absent, and in their place there are leaflets.

At the base of the leaves there are large rounded stipules hugging the stem. They are often much larger than the leaves and reach 10 cm in length. Some varieties have elongated stipules, called “rabbit ears” in French. Many forage varieties have stipules with anthocyanin spots at the base.

The flowers are typical of legumes, papilionaceous, solitary or collected in an inflorescence with 2-3 pairs of flowers and are located in the axils of the leaves. The calyx is green, formed by five fused sepals. The corolla has five petals. It is usually completely white, sometimes pink, purple or violet. There are ten stamens, one of them is free and nine are fused. The gynoecium is formed by one single carpel. Some morphologists interpret such a carpel as the evolution of a leaf folded along the central vein and with fused edges to which the ovules are attached.

Pollination occurs when the flowers are closed, that is, autogamously; cross-pollination is only 1%. This makes it easier to maintain pure lines and varieties. Basically, cross-pollination occurs thanks to some insects (mainly hymenoptera and bees) that are able to push the petals apart and get inside the flower.

The fruit is a bivalve bean, 4-15 cm long, containing 2-10 smooth or angular round seeds, 5-8 mm in diameter.

Like all legumes, the seeds are without endosperm, and nutrients are contained in both hemispherical cotyledons, which occupy almost the entire volume of the seeds. They may be pale green before maturity, or whitish, yellow or even black. Some green seeds turn yellow over time. They may be smooth or wrinkled.

Their size varies greatly depending on the variety. Weight of 1000 dry seeds - 150 -350 g.

Seeds remain viable for three to five years. They do not have dormancy and can therefore germinate immediately after ripening. Peas have an underground type of germination, that is, the cotyledons remain underground.

Cotyledons contain storage substances, on average 50% starch and up to 25% proteins (in peas proteagineux). Starch consists of amylose and amylopectin in different ratios: smooth seeds have more amylopectin, and wrinkled seeds have more amylose. In addition, the latter contain more sugar. The protein part consists exclusively of three soluble protein fractions: albumin, vicilins and convicilins, legumin. Contains part of albumin, not large quantities proteins with enzymatic activity: lipoxygenases, lectins, protease inhibitors.

The pea genome includes seven pairs of chromosomes (2n=14). The size is estimated at 4,500 Mpb, of which 90% are created from repeated retrotransposon-type sequences.

Classification

Type of peas ( Pisum sativum) belongs to the family Pisum belonging to the family Fabaceae(or Viciae) and related to the genus rank ( Lathyrus L.) and lentils ( Lens Mill.), vetch (Vicia L.) and Vavilovia Fed. Genus Pisum previously numbered more than 10 species, but now it includes only two: Pisum sativum L. and Pisum fulvum Sm. The rest were relegated to the rank of subspecies or varieties Pisum sativum, with which they easily pollinate.

View Pisum sativum represents a very large genetic diversity, which is manifested in numerous changes in the morphological characters of flowers, leaves, stems, fruits and seeds, something that has motivated the different classifications of forms, intraspécifiques. The main subspecies and varieties are as follows:

• Pisum sativum L. subsp. elatius (Steven ex M. Bieb.) Asch. & Graebn. is a wild form of modern pea, native to the eastern part of the Mediterranean basin: the Caucasus, Iran and up to Turkmenistan, it includes the variety Pisum sativum L. subsp. elatius(Steven ex M. Bieb.) Asch. & Graebn. var. pumilio Meikle (syn. Pisum sativum subsp. syriacum Berger): a subspecies of greater xeromorphism, represented in the vegetation of dry lawns and oak forests of the Middle East, Cyprus and Turkey to Transcaucasia, Iraq and the North and West of Iran.
• Pisum sativum subsp. transcaucasicum Govorov: found in the North Caucasus and Central Transcaucasia.
• Pisum sativum L. subsp. abyssinicum(B. Braun) Govorov: found in the mountainous regions of Ethiopia and Yemen. It has a single pair of leaves, purple-red flowers, and shiny black seeds.
• Peas "Roveja" - Italian traditional variety Pisumsativum subsp . sativum var . arvense L.
• Pisum sativum subsp. asiaticum Govorov: This form is distributed from the Middle East and Egypt to Mongolia and northwestern China, to Tibet, and is found in northern India. Both the seeds and the entire plant are used as livestock feed.
• Pisum sativum L. subsp. sativum: this is the most common subspecies at present, which resulted from the cultivation of the form Pisum sativum subsp. elatius. There are three main varieties and numerous varieties.
• Pisum sativum L. subsp. sativum var. arvense(L). Poir. - peas, protéagineux, fodder peas or grain;
• Pisum sativum L. subsp. sativum var. sativum- green peas, garden peas.

This is a purely botanical classification of subspecies. But there is also a classification of varieties depending on the direction of their use.

• (Pisum sativum L. convar. sativum), has a smooth surface and during processing it is usually cleared of the skin and only the cotyledons remain. They contain a lot of starch and relatively little free sugars.
• (Pisum sativum L. convar. medullare Alef. emend. C.O.Lehm) when ripe are wrinkled, resembling a brain. But they are brought to this state only in seed production, and they are used as a food product unripe. Moreover, unlike the previous variety, they contain quite a lot of sugar, which determines their sweet taste. They are the ones that end up in jars and frozen mixtures.
• And finally sugar peas (Pisum sativum L. convar. axiphium Alef emend. C.O.Lehm). The leaves do not have a parchment layer and the fruits can be used whole. The seeds are relatively small and very wrinkled, which is due to their high water content.

Growing conditions

Condition requirements: Peas are a plant of a cool and relatively humid temperate climate. It is less sensitive to cold, which beans can germinate starting from +5°C. Young plants (before the flowering stage) can withstand frost, but flowers can be damaged from -3.5°C, while vegetative organs from -6°C. The optimal average growth temperature is between +15 and +19°C. At temperatures above +27°C, growth slows down and normal pollination stops. Optimal quantity precipitation for growing peas is between 800 and 1,000 mm per year. Peas are a typical long day plant. That is, it blooms quickly when the day length is maximum.

Peas are a frequent visitor to garden plots, primarily because of its climbing stem structure and beautiful white or pink flowers. How decorative element He is an indispensable assistant for hedges. But, of course, this is not the only reason why gardeners love peas. The seeds of this legume plant are very popular - round, small peas that are hidden in green pods. We will talk about what peas are, whether they are vegetables or fruits, their beneficial properties and methods of use in this article.

Disputes arise everywhere as to which species peas should be classified as. Is it a fruit, vegetable or berry? There is no single answer, because different areas it is classified according to various criteria.

At its core, the plant belongs to the herbaceous genus of the legume family. This is an annual climbing plant with feathery leaves, the shoots of which end in tendrils. Pea flowers are shaped like a corolla; it is marked with a three-ribed column with a groove at the bottom. Pea seeds are flattened, bivalve, rich green in color, hidden in pods.

From a culinary point of view, all legumes belong to the vegetable class. From a botanical point of view, peas are definitely a fruit.

The reasoning on this issue is that all flowering plants whose fruits contain seeds are classified as “fruit”. The use of the word “vegetable” is applicable in culinary areas, where the division is based on taste qualities culture.

Plant biology

Like any legume plant, peas are divided into varieties and types. Two large groups, peeling and sugar, contain large number varieties and varieties of peas.

Hulling beans are characterized by a kind of parchment layer on the inside of the beans. They are used for preservation. Sugar peas, on the contrary, without any bridges, are consumed in the early stages of ripening, when the peas are very tender and juicy.

In general, peas have bisexual flowers that are self-pollinating.

The climbing part actively grows with abundant watering and high temperatures.

Chemical composition

It doesn’t matter at all whether the fruit is green peas or a vegetable (and even more so a berry). It contains a rich set of nutritional elements. So per 100 g of peas there are 5.4 g of protein, 0.4 g of fat, 14.5 g of carbohydrates and 81 kcal.

Peas are rich in various vitamins. They contain retinol (vitamin A), thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), folacin (vitamin B9), ascorbic acid (vitamin WITH). In addition to this extensive list of vitamins, the fruit (or vegetable, as you prefer) contains calcium, magnesium, large amounts of phosphorus and potassium.

The rich chemical composition makes the plant very useful for the human body.

Application

There are probably no areas in cooking where green peas cannot be used. Although most often it is used to make porridges, soups, and used as an ingredient for stews or salads. Any type of heat treatment reveals the taste of this plant, making it sweeter.

Cuisines from different countries actively use peas. For example, in India it is added to curried potatoes or mixed with cheese. Dried and salted peas are used instead of snacks in Japan, China, and Malaysia.

The scope of application of the plant is really wide, since in addition to a rich set of amino acids, vitamins and microelements, peas have a pleasant taste.

Video “The benefits of green peas”

This episode of the popular TV show “Live Healthy!” dedicated to sugar green peas. Watch this and you will find out how green peas are useful, what vitamins they contain, how to cook them tasty and correctly, and how to preserve them so that they can be preserved. beneficial properties have not disappeared.

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(lat. Písum) is a genus of herbaceous plants that belong to the legume family. Most widespread in cultivation received Peas (lat. Pisum sativum). It is this type of pea that will be discussed in this article.

Origin of peas

Peas have been known to man since time immemorial. Its ancestor is the field pea (several species). which can still be found in the meadows. It was one of the very first plants that ancient man began to cultivate, even earlier than wheat and corn. In all likelihood, the birthplace of cultivated peas is Ancient Greece, where they were already grown in the 4th century BC. widely grown as a food crop. Peas were also popular in medieval Europe, especially among the Dutch.

Biological description of peas

The common pea is an annual herb with climbing and clinging stems.

The leaves are pinnate and end in tendrils, with which the pea clings to support. The stipules are relatively large.

The flowers of peas are of the papillon type.

From a botanical point of view, the fruit of a pea is a bivalve bean, inside which contains spherical or slightly flattened pea seeds.

Varietal groups of peas

All varieties of peas can be divided into the following groups:

• peeling (used for making soups);
• brain (used mainly for canning);
• sugar (whole beans with seeds are used for food).

Nutritional value of peas (per 100 g)

Nutritional value

Macronutrients

Microelements

Vitamins

The beneficial properties of peas are determined by its chemical composition. Peas are very rich in sugars and proteins, B vitamins, ascorbic acid (vitamin C), calcium, iron, magnesium, phosphorus, potassium and zinc. In terms of nickel content, it ranks first among all representatives of the flora, and in terms of the presence of potassium, calcium, magnesium, aluminum, boron, iron, and copper, it is firmly on the podium.

Compared to other vegetables, peas are quite nutritious, because they average calorie content- 81 kcal/100 g, which is higher than that of potatoes. Pea proteins are in no way inferior to meat proteins, as they contain the same amount of essential amino acids.

Both the peas themselves and the pods are eaten, which, among other things, contain a lot of chlorophyll and other substances that optimize the calcium content in the body. The least useful are shelled peas, which are deprived of the main part of mineral elements and vitamins.

The healthiest peas are fresh, or even better, freshly picked from the stem. It has a mild diuretic effect, provides relief from stomach ulcers, reducing the acidity of its environment. In this case it is best to eat pea puree(1-2 tablespoons).

Peas contain antioxidants in large quantities (including selenium!), so their constant consumption reduces the likelihood of cancer and atherosclerosis, significantly slows down the aging process of the skin, and reduces the level of bad cholesterol in the blood. Peas are generally good for cardiovascular system already thanks to the high content of magnesium and potassium.

Peas are extremely beneficial for the heart, as due to their diuretic and anti-edematous effects they reduce the load on this organ, and due to the high content of vitamin PP, they strengthen capillaries and relieve inflammation from the walls of blood vessels.

Since peas are superior to many other vegetables in vitamin C content, they must be eaten for prevention and treatment colds. Moreover, even canned green peas are suitable for this purpose.

Contraindications for eating peas

Peas cause increased gas formation, as they contain a lot of sulfur and chlorine. Therefore, it is contraindicated for flatulence and other diseases. gastrointestinal tract(intestinal atony, constipation).

Peas can cause exacerbation of chronic circulatory failure.

Dry peas can cause intestinal obstruction, so they need to be thoroughly boiled.

Dry peas should not be eaten if there is an exacerbation of kidney disease (especially nephritis), as well as with gout or exacerbation of diseases of the gastrointestinal tract.

Peas - What kind of plant is this and what are its properties?

Thank you

Peas- it's herbaceous annual plant, a member of the legume family. Very elegant and beautiful, with thin leaves, tendrils and flowers characteristic of legumes. Blooms more often white, sometimes pink. Some varieties bloom purple and fuchsia.

Origin

Types and varieties

In turn, varieties seed peas are divided into three main categories:

• Brain,
• Peeling,
• Sugar.

Sugar varieties– since ripe grains contain a lot of moisture, when drying they shrink very much. They are used mostly at the stage of immature grains. It is eaten together with the pods.

Peeling varieties– these are the varieties that are used for cooking and making porridges. The seeds of these varieties are covered with a hard husk, which is peeled off during industrial processing.

Field peas is a less common variety that is grown in some European countries. The grains are distinguished by the presence of angularities.

Calorie content and composition

Protein in the product

To be fair, it should be said that there is not too much methionine in pea protein, so it cannot completely replace animal proteins. However, by skillfully combining various herbal products, including a high protein content, can be achieved as an almost equivalent replacement for meat and animal products. This does not apply to the nutrition of children, since for their body the protein of animal products is more easily digestible and valuable.

Protein content in legumes:

• Soy flour – 36 – 46 gr. in 100 gr. raw materials
• Peanuts – 26.9 g.,
• Peas, lentils – 24.0 g.,
• Beans – 21.4 g.,
• Walnuts – 15 gr.

Properties

Medicinal use:

• Obesity prevention,
• Prevention of anemia,
• Normalizes liver function,
• Normalizes heart function and cleanses blood vessels,
• Improves kidney function, diuretic,
• Regulates the functioning of the intestines, cleanses it of fecal stones and accumulations,
• Regulates blood cholesterol levels,
• Prevents the development of malignant processes,
• Activates the brain,
• Calms the nervous system
• Increases sexual power,
• Cleanses the skin.

Health Recipes

1. Leaves and shoots help get rid of from stones and sand in the kidneys . Chop, 2 tbsp. Brew the raw materials with 300 ml of boiling water, let stand for half an hour. Pass through a sieve, use 2 tbsp. before the meal.

3. For the treatment of inflammatory skin processes: boil the grains, grind them into pulp and apply to the sore spot on long time. The same gruel helps to whiten skin with freckles or age spots.

4. To improve sexual power: pour raw grains with water at room temperature for 2 hours, drain the water, season it with a small amount of honey. Eat grains and drink liquid.

5. To treat toothache: Boil the grains in olive oil and rinse your mouth. This oil helps improve hair condition.

6. To remove stones from bladder and kidneys make a decoction of black pea grains and consume it three times a day, 100 ml. This product is prohibited for pregnant women.

7. To treat constipation: take 2 tsp three times a day. pea flour on an empty stomach.

8. For the treatment of dermatitis: prepare an infusion of tops and pod leaves, make compresses with the infusion. 3 – 4 days are enough to get results.

9. To improve brain function: root tea. It is very tasty and healthy. You can drink as much as you want.

10. For pain in the knees and feet kneeling on peas is very effective. If you have pain in your feet, it is easier to stand on beans. This procedure improves blood circulation in the muscles of the foot and knee, relieves swelling and pain.

Beauty Recipes

2. Mask for oily skin: 1 tbsp. pea flour, 1 tsp. squirrel chicken egg beat, 1 tsp. kefir These masks smooth out wrinkles. They need to be done daily for 10 days in a row.

3. Anti-aging mask: 2 tbsp. pea flour, 1 tbsp. vegetable oil, 2 tbsp. milk. Keep for 20 minutes. Cleanse your face with cool tea.

4. Can be used as a cleanser for oily skin . To do this, the flour is diluted with water to the consistency of sour cream and carefully applied in a circular motion to the skin of the forehead, cheeks and chin. Leave on for 10 minutes and rinse off.

5. To strengthen hair: 2 tbsp. pea flour, 2 tbsp. henna, 1 yolk, 1 tbsp. burdock or other vegetable oil, a little boiling water and keep warm until bubbles appear. Treat hair dampened with water and leave for half an hour.

6. Chinese remedy to strengthen hair: pea flour fill with slightly warmed water overnight. Apply to hair in the morning and rinse after half an hour. warm water. Excellent for removing oil from hair.

7. As a scrub: take 300 gr. pea flour and 300 ml of milk, mix, add a couple of drops of rosemary oil and treat the body ( especially with dry skin). Rinse off with warm water after 20 minutes.

Recipes

3. Pea and bean salad. You need: one can of green peas and beans, four cloves of garlic, a little olive oil, salt, pepper, mint. Combine legumes, season with garlic, oil, herbs. Eat with a slice white bread generously coated with tomato sauce or olive oil.

4. Pies with peas. You need for the dough: 200 ml kefir, 1 egg, a little soda, 2 tbsp. sugar, a little salt, 1 tbsp. vegetable oil, 2 - 3 cups flour. The dough should be stiff enough to roll out. Make a sausage from the dough, cut into slices and roll each into a circle. The pies are fried in oil. For the filling: boiled peas, sautéed onions, salt and pepper to taste. Allow the filling to cool before forming the pies.

5. Pea cutlets. Required: 400 gr. dry peas, 100 gr. semolina, 3 tbsp. flour, two onions, pepper, salt to taste, breadcrumbs. Boil the peas, drain the broth and cook semolina on it ( you need 250 ml of decoction). Mix peas and semolina, add flour, spices, fried onions. Make cutlets and roll them in breadcrumbs. Fry, then put in the oven for 15 minutes. Serve warm.

For children

The first batches of puree should not exceed a teaspoon. Then you can increase the amount gradually, observing the reaction of the child’s body. The most preferred combinations are vegetables. With meat it turns out tasty, but a little heavy, so it’s better to hold off on such dishes.
Children from the age of two can introduce raw green peas into their diet. But only for those children who are already good at chewing such foods, since grains can cause choking.

Contraindications

• Nephritis in acute form,
• Inflammation of the intestinal walls in acute form,
• Gastritis in acute form,
• Chronic circulatory failure.

How to cook?

Growing

Storage

2. Freezing - an excellent method that allows you to preserve all the nutritional properties, however, the appearance of the grains deteriorates somewhat.

3. Canning: Use 1 tbsp for brine. salt and 1 liter of water. Boil the grains in brine for no longer than 3 minutes, pour into jars and fill to the top with brine. Sterilize the jars for 45 minutes, pour in 70% vinegar essence ( per liter of volume – 1 tsp.), roll up and cool. It turns out very tasty and the brine does not become cloudy.

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