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Showing Food Grass pea

General Information
NameGrass pea
Scientific NameLathyrus sativus
DescriptionGrass pea, Lathyrus sativus, is a legume native to the Mediterranean region and parts of Asia. It is widely cultivated and consumed in Asia and East Africa, particularly in areas prone to drought and famine (PMID: 16332380). The seeds, leaves, and stems of the plant are edible and can be used to make flour, eaten like green peas, or cooked and consumed as a vegetable. The seeds have a sweet, slightly nutty flavor and a soft, pale green color. However, they contain a neurotoxin that can cause lathyrism, a neurodegenerative disease, if consumed as a primary protein source for an extended period. Grass pea is rich in protein, fiber, and minerals, making it a nutritious food source (PMID: 30719530). The seeds are particularly high in the amino acid asparagine. In addition to its culinary uses, grass pea has been used in traditional medicine to treat various ailments. To reduce the toxin content, the seeds require soaking and thorough cooking.
Primary IDFOOD00096
Picture96
Classification
GroupPulses
Sub-GroupPeas
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderFabales
FamilyFabaceae
GenusLathyrus
Speciessativus
VarietyNot Available
ITIS ID25877
Wikipedia IDLathyrus sativus
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.