The common pea, also known as the garden pea, is an herbaceous annual from the Fabaceae family. It is cultivated across the globe and has been in cultivation for thousands of years. They are used fresh or stored in canned/frozen and dried form.
Peas are high in fiber, protein, vitamins, minerals, and lutein (a yellow carotenoid pigment that benefits vision). The global production of peas in 2017 has been put at 34.2 million metric tons (https://www.tridge.com/intelligences/peas/production).
Common peas, also known as green peas, are a nutritious food that provides a variety of essential nutrients. Some of the key nutritional properties of common peas include the following:
- Fiber: These are good fiber sources, providing soluble and insoluble fibers. Soluble fiber helps to regulate blood sugar levels and lower cholesterol, while insoluble fiber helps to promote digestive health.
- Protein: They are a plant-based source of protein, providing about 9 grams of protein per cup. This makes them a good option for vegetarians and vegans.
- Vitamins and minerals: Vegetable is a rich source of vitamins and minerals, including vitamin C, folate, and iron. They also contain smaller amounts of other vitamins and minerals, including vitamin K, vitamin A, and potassium.
- Antioxidants: They are rich in antioxidants, which help to protect the body from damage caused by free radicals.
- Carbs: Common peas are a source of carbohydrates, providing about 27 grams of carbs per cup. These carbs provide the body with energy and are an important part of a healthy diet.
Overall, common peas are a nutritious food that can be enjoyed as a side dish, in salads, or as an ingredient in various recipes. They are low in fat and calories and provide various essential nutrients for overall health and well-being.
Clemente et al. (2012) found that the Bowman-Birk inhibitors (BBI) from legumes are good for the mammalian gastrointestinal tract. Their findings suggest that these could be potentially chemopreventive in the early stages of colorectal cancer.
Some patent applications containing multiple legumes, including Pisum sativum, have been filed over the years. However, it appears that the patents were either permitted to be expired or not taken forward. The role of legumes—and that includes peas—is something likely to be further studied to assess their anticancer potential. However, I did not find any credible scientific support for peas’ blood sugar reduction properties.
To learn more about herbs with anticancer potential, you can check here.