Field pea
Field pea
The Field pea (Pisum sativum), also known as the dry pea, is a type of legume that is grown to be dried and used in cooking.
Pronunciation
Field pea: /ˈfiːld piː/
Etymology
The term "field pea" is derived from the Old English fēld, meaning "open land" and the Latin pisum, referring to the pea plant.
Description
Field peas are a type of pulse, which are the edible seeds of legume plants. They are typically round and slightly smaller than the more commonly known garden pea. Field peas are grown in many countries for their high protein content and are often used in soups, stews, and casseroles.
Related Terms
- Legume: A type of plant in the Fabaceae family, which includes peas, beans, lentils, and peanuts.
- Pulse: The edible seeds of legume plants.
- Garden pea: A type of pea that is typically eaten fresh, in contrast to field peas which are dried.
Health Benefits
Field peas are a good source of protein and fiber, and are also rich in important vitamins and minerals. They are low in fat and calories, making them a healthy choice for those following a balanced diet.
Cultivation
Field peas are typically sown in the spring and harvested in the late summer or early fall. They prefer cooler temperatures and well-drained soil.
External links
- Medical encyclopedia article on Field pea
- Wikipedia's article - Field pea
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