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The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre ...
Pisum sativum L., Sp. Pl. 727. 1753. Herbáceas anuales, trepadoras, muy variables en forma y hábito, glabras. Hojas imparipinnadas; los 3 5 (7) folíolos distales generalmente reducidos a zarcillos trepadores, folíolos normales 2 6, opuestos, ovados, elípticos u obovados, generalmente 1.5 5.5 cm de largo y 1 2 cm de ancho, estipelas ...
Pisum sativum L. var. macrocarpon Ser., Pisum sativum L. ssp. sativum, and Pisum sativum L. ssp. sativum var. arvense (L.) Poir. Uses Commercial crop: Peas are a cool-season crop grown for their edible seed or seed pods. Different types of peas are grown for various purposes.
A new flora for Fiji (Spermatophytes only) 3: 1-758. Pacific Tropical Botanical Garden, Lawai. [Cited as Pisum sativum.] Townsend, C.C. (1974). Flora of Iraq 3: 1-662. Ministry of Agriculture & Agrarian Reform, Baghdad. [Cited as Pisum sativum.] Troupin, G. (ed.) (1983). Flora du Rwanda 2: 1-603. Musee Royal de l'Afrique Centrale. [Cited as ...
familia Leguminosae, Pisum sativum L.: guisante. Nombres vulgares: guisante; ilarra. Identificación: planta anual, de 50-200 cm, trepadora, glauca. Hojas paripinnadas, con 1-3 pares de folíolos de elípticos a suborbiculares, zarcillo terminal ramificado y estípulas semiamplexicaules, grandes, mayores que los folíolos.
Pea (Pisum sativum L.) was the original model organism used in Mendel’s discovery (1866) of the laws of inheritance, making it the foundation of modern plant genetics. However, subsequent progress in pea genomics has lagged behind many other plant species. Although the size and repetitive nature of the pea genome has so far restricted its sequencing, comprehensive genomic and post genomic ...
29 de jun. de 2023 · Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food.
