Green pea
Green pea
The Green pea (Pisum sativum), also known as the garden pea, is a type of legume that is grown for its small spherical seeds. It is a cool-season crop grown in many parts of the world.
Pronunciation
Green pea: /ɡriːn piː/
Etymology
The term "pea" originates from the Latin word "pisum," which was borrowed into English as "pease." This was singular and plural, but the 's' was later mistaken for a plural suffix, and "pea" was back-formed as a singular.
Description
Green peas are the immature seeds of the pea plant, harvested before they fully mature. They are round and slightly sweet, with a vibrant green color. The peas are encased in a pod, which is also green and typically contains between 5 and 10 peas.
Nutritional Value
Green peas are a good source of vitamin C, vitamin K, and manganese. They also contain a decent amount of heart-healthy fiber and protein.
Related Terms
- Legume: A plant in the family Fabaceae, or a fruit or seed of such a plant.
- Vitamin C: A vitamin found in various foods, required for normal growth and development.
- Vitamin K: A vitamin that plays a crucial role in blood clotting.
- Manganese: A mineral that is found in several foods including nuts, legumes, seeds, tea, whole grains, and leafy green vegetables.
- Fiber: Dietary material containing substances such as cellulose, lignin, and pectin, which are resistant to the action of digestive enzymes.
- Protein: A molecule composed of amino acids and is essential for the growth and repair of tissue.
External links
- Medical encyclopedia article on Green pea
- Wikipedia's article - Green pea
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