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Reviews on Specific Pulses
Abbreviations: ppm, parts per million
Pulses are defined by the FAO as legumes harvested solely for their seed which is consumed directly. The FAO list includes eleven primary pulses, including peas, and excludes the oilseed legumes and those consumed in immature form as vegetables(1). Peas, more specifically the yellow or green cotyledon varieties known as dry, smooth or field peas, are the naturally dried seeds of Pisum sativum L. and are grown around the world for human and animal consumption. World production of peas in 2009 was more than ten million tonnes, the major producers being Canada, the Russian Federation, China, the USA and India(2). Peas have long been recognised as an inexpensive, readily available source of protein, complex carbohydrates, vitamins and minerals. The high nutrient density of peas makes them a valuable food commodity, capable of meeting the dietary needs of the estimated 800-900 million undernourished individuals worldwide(3). The US Department of Agriculture My Plate Guidelines recommend consuming at least three cups of dry beans and peas per week(4). The majority of the US population consumes less than the recommended serving, with only 7·9 % of adults consuming dry beans or peas on any given day(5).
In recent years, many studies have identified potential health benefits of pulses, including peas, beyond meeting basic nutrient requirements. The purpose of the present paper is to provide a comprehensive review of the demonstrated and potential health benefits associated with pea consumption. The nutrient composition (summarised in Table 1)(6-13)and phytochemical constituents of peas are described in order to provide context for the proposed mechanisms by which pea consumption benefits health. Limitations of current research and recommended future directions are discussed to encourage advancement in the field.
Table 1
Compositional data for peas (Pisum sativum L.)(6-13)
Constituent | Concentration (%)* |
Protein (% N × 6·25) | 21·2-32·9 |
Starch | 36·9-49·0 |
Resistant starch | 2·1-6·3 |
Amylose | 20·7-33·7 |
Total dietary fibre | 14-26 |
Insoluble fibre | 10-15 |
Soluble fibre | 2-9 |
Soluble sugars | 5·3-8·7 |
Total lipid | 1·2-2·4 |
Ash | 2·3-3·4 |
* Values are expressed on...