Pea Proteins

Pea is a legume, which is the fourth most important food crop globally. Dried peas are one of the most widely cultivated and produced legumes, after soybeans, dry beans, and peanuts, with a global production of 14.6 million tons in 2020. Like other legumes, peas are rich in proteins, vitamins, and minerals.

Plant proteins are a more economical and sustainable solution, with a lower carbon footprint compared to animal proteins. Pea proteins have been widely used as a substitute for soy proteins or animal proteins in various food applications, due to their high availability, low cost, nutritional components, and health benefits.

The nutritional value of peas, per 100g, is presented in Table 1. Of the total macronutrients, approximately 70% are carbohydrates, 28.2% dietary fiber, and 26.7% protein. It is a source of dietary fiber, various minerals, and vitamins (Table 1).

Table 1. Nutritional value of fresh peas per 100g (USDA, FoodData Central (2022). Retrieved from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170419/nutrients)

Peas have a well-balanced amino acid profile. Compared to cereals, they have high levels of lysine, leucine, and phenylalanine (essential amino acids), but a relatively lower methionine content. Therefore, their essential amino acid profile is complementary to that of cereal amino acids. Combining peas with cereals (bread, rice, potato, etc.) can provide consumers with proteins of high biological value.

References

FAOSTAT. 2022. Crops. Food and Agriculture Organization of the United Nations.

Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. A., Bierau, J., Verdijk, L. B., & van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino acids, 50(12), 1685-1695.

Intelligence, M. 2022. PEAS MARKET – GROWTH, TRENDS, COVID-19 IMPACT, AND FORECASTS (2022 – 2027).

Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T. (2018). Pea protein isolates: Structure, extraction, and functionality. Food reviews international, 34(2), 126-147.

Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020). Composition, physicochemical properties of pea protein and its application in functional foods. Critical Reviews in Food Science and Nutrition, 60(15), 2593-2605.

Singh, M., Manickavasagan, A., Shobana, S., & Mohan, V. (2021). Glycemic index of pulses and pulse-based products: A review. Critical Reviews in Food Science and Nutrition, 61(9), 1567-1588.

USDA, FoodData Central (2022). Retrieved from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170419/nutrients

REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 20 December 2006 on nutrition and health claims made on foods