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Pea (pisum in Latin) is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea).
Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk).
Snow peas and snap peas both belong to Macrocarpon Group, [3] [4] [1] [5] a cultivar group based on the variety Pisum sativum var. macrocarpum Ser. named in 1825. [6] It was described as having very compressed non-leathery edible pods in the original publication. The scientific name Pisum sativum var. saccharatum Ser. is often
Marrowfat peas are green mature peas (Pisum sativum L. [1] or Pisum sativum var. medullare [2]) that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea. They are starchy, and are used to make mushy peas.
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea. [3] [4] Harvesting.
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Pisum lathyrus E.H.L.Krause Lathyrus sativus , also known as grass pea , cicerchia , blue sweet pea , chickling pea , chickling vetch , Indian pea , [ 2 ] white pea [ 3 ] and white vetch , [ 4 ] is a legume (family Fabaceae ) commonly grown for human consumption and livestock feed in Asia and East Africa . [ 5 ]
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