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Pisum sativum L. Plant Symbol = PISA6 Contributed by: NRCS Plant Materials Center, Pullman, Washington Field of peas. Rebecca McGee, USDA-ARS Alternative StatusNames Common Alternate Names: garden pea, field pea, spring pea, English pea, common pea, green pea (Pisum sativum
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 ...
Pisum sativum (Family: Fabaceae), as known as green pea or garden pea, has long been important in diet due to its content of fiber, protein, starch, trace elements, and many phytochemical substances. It has been shown to possess antibacterial, antidiabetic, antifungal, anti-inflammatory, antihypercholesterolemia, and antioxidant activities and also shown anticancer property.
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.
Artbeschreibung: Staengel 30 - 150 (- 200) cm, niederliegend oder kletternd, kahl, blaeulich-gruen. Blaetter paarig gefiedert, mit (1 -) 2 - 3 Fiederpaaren und verzweigter Ranke. Teilblaetter breit-oval, 2 - 6 cm lang. Nebenblaetter groesser als die unteren Teilblaetter, den Staengel mit grossen Zipfeln umfassend.
Pea (Pisum sativum L.) is becoming one of the appropriate alternatives to protein products of animal origin because of its high nutritive quality, good technofunctional properties, and low cost. Green pea processing (canning and freezing) yields a mixture of leaves, stems, and empty pods resulting from the cleaning process.
