Peas are a widely consumed legume, recognized for their presence in various cuisines globally. Beyond their culinary versatility, peas possess a complex chemical makeup that contributes to their nutritional value and broader biological effects. This composition extends beyond basic macronutrients, including a wide spectrum of compounds.
Essential Nutrients in Peas
Peas provide a range of essential nutrients. They are a good source of carbohydrates, which typically comprise 59.32–69.59% of the dry weight of pea seeds. Starch, a complex carbohydrate, makes up a large portion of this, varying from 39.44% to 46.23%.
Dietary fiber is also abundant in peas, ranging from 23.23% to 30.72% of pea seeds, with both soluble and insoluble forms present. Peas contain a notable amount of protein, usually around 20–25% of their dry weight. In terms of micronutrients, peas offer vitamins such as vitamin C, vitamin K, and thiamine, along with several B vitamins. They also supply minerals like iron, magnesium, zinc, and manganese.
Beneficial Plant Compounds
Beyond their fundamental nutritional components, peas contain numerous bioactive plant compounds with health benefits. These include various types of antioxidants, such as polyphenols, flavonoids, and carotenoids. Polyphenols are present in peas, with free phenolic content often higher than bound phenolics. Flavonoids, another group of antioxidants, show a wide range in concentration, from 4.61 to 45.84 mg CE/100 g fresh weight.
Carotenoids, which are pigments, also act as antioxidants in peas. Saponins are another class of compounds found in peas with potential health effects. These diverse compounds contribute to various biological activities, including anti-inflammatory processes and supporting cellular health.
Naturally Occurring Inhibitors
Peas, like many other legumes, contain naturally occurring compounds that can affect nutrient absorption or digestion. These are sometimes referred to as “anti-nutrients” and include phytic acid (phytates), lectins, and trypsin inhibitors. Phytic acid can bind to minerals like iron, zinc, and calcium, potentially reducing their bioavailability.
Lectins are proteins that can interfere with nutrient absorption and may cause digestive discomfort. Trypsin inhibitors can hinder the activity of trypsin, an enzyme necessary for protein digestion. However, common food preparation methods such as cooking, soaking, and germination can significantly reduce the levels and impact of these compounds, improving the nutritional availability of peas.
Pea Allergens
While generally well-tolerated, peas do contain specific proteins that can act as allergens. The primary allergenic proteins identified in peas are vicilin and legumin, both of which are major storage proteins in pea seeds. These proteins can trigger an immune response, leading to allergic reactions.
Symptoms of a pea allergy commonly include digestive issues, skin rashes, or respiratory problems. In more severe cases, a systemic allergic reaction might occur. Individuals with known legume allergies should exercise caution when consuming peas.