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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).
Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...
The plant is susceptible to mosaic viruses, which cause a green mosaic pattern to appear in the leaves. [55] The cowpea mosaic virus (CPMV), discovered in 1959, has become a useful research tool. [56] CPMV is stable and easy to propagate to a high yield, making it useful in vector development and protein expression systems. [56]
The Fabaceae (/ f ə ˈ b eɪ s i. iː,-ˌ aɪ /) or Leguminosae, [6] commonly known as the legume, pea, or bean family, are a large and agriculturally important family of flowering plants. It includes trees, shrubs, and perennial or annual herbaceous plants, which are easily recognized by their fruit and their compound, stipulate leaves.
Lathyrus latifolius has winged hairless stems, and alternating blue green compound leaves consisting of a single pair of leaflets and a winged petiole about 2 inches (51 mm) long. The leaflets are narrowly ovate or oblong-ovate, smooth along the margins, hairless and up to 3 in (76 mm) long and 1 in (25 mm) across. There is a branched tendril ...
The chaparral pea rarely sprouts from seed. More often it sends up new stems from roots growing outward from the mother plant. It forms low, dense, thorny thickets of shiny dark green leaves. In spring and summer the plant blooms in bright magenta flowers. It bears pods containing pealike seeds. There are two subspecies of chaparral pea:
Plus, with frozen and canned varieties available, peas are an exceptionally cost-effective, nutritious food. Peas nutrition. In a cup of cooked green peas, you'll find: 134 calories. 8.6 grams protein
The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
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