Green Pea( মটর-শুটিঁ )
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit,[2] since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus.
P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 gram.[3] The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from a matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine.
The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Greece, Syria, Turkey and Jordan. In Egypt, early finds date from c. 4800–4400 BC in the Nile delta area, and from c. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC; in Harappan civilization around modern-day Pakistan and western- and northwestern India in 2250–1750 BC. In the second half of the 2nd millennium BC, this legume crop appears in the Ganges Basin and southern India.
A pea is a most commonly green, occasionally golden yellow,[6] or infrequently purple[7] pod-shaped vegetable, widely grown as a cool season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F). They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. Many cultivars reach maturity about 60 days after planting.[8]
Worldwide pea yield
| Peas, green, raw | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 339 kJ (81 kcal) |
Carbohydrates | 14.45 g |
| Sugars | 5.67 g |
| Dietary fiber | 5.1 g |
Fat | 0.4 g |
Protein | 5.42 g |
| Vitamins | Quantity%DV† |
| Vitamin A equiv. beta-Carotene lutein zeaxanthin | 5% 38 μg4% 449 μg2477 μg |
| Thiamine (B1) | 23% 0.266 mg |
| Riboflavin (B2) | 11% 0.132 mg |
| Niacin (B3) | 14% 2.09 mg |
| Vitamin B6 | 13% 0.169 mg |
| Folate (B9) | 16% 65 μg |
| Vitamin C | 48% 40 mg |
| Vitamin E | 1% 0.13 mg |
| Vitamin K | 24% 24.8 μg |
| Minerals | Quantity%DV† |
| Calcium | 3% 25 mg |
| Iron | 11% 1.47 mg |
| Magnesium | 9% 33 mg |
| Manganese | 20% 0.41 mg |
| Phosphorus | 15% 108 mg |
| Potassium | 5% 244 mg |
| Sodium | 0% 5 mg |
| Zinc | 13% 1.24 mg |
Link to USDA Database entry | |
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| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
Peas have both low-growing and vining cultivars. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1–2 m high. A traditional approach to supporting climbing peas is to thrust branches pruned from trees or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are sometimes called pea brush. Metal fences, twine, or netting supported by a frame are used for the same purpose. In dense plantings, peas give each other some measure of mutual support. Pea plants can self-pollinate.