| Snow pea | |
|---|---|
 | |
| Species | Pisum sativum |
| Cultivar group | Macrocarpon Group [1] |
| Cultivar group members | Many; see text. |
The snow pea is an edible-pod pea with flat pods and thin pod walls. [2] It is eaten whole, with both the seeds and the pod, while still unripened.
The common name snow pea seems to be a misnomer as the planting season of this pea is no earlier than that of other peas. Another common name, Chinese pea, is probably related to its prominence in Chinese dishes served in the West. [3] It is called mangetout in the United Kingdom and Ireland (from the French for "eat-all" and pronounced monge-too; /mɒnʒtuː/).[ citation needed ]
Snow peas and snap peas both belong to Macrocarpon Group, [3] [4] [1] [5] a cultivar group based on the variety Pisum sativum var. macrocarpum Ser. named in 1825. [6] It was described as having very compressed non-leathery edible pods in the original publication.
The scientific name Pisum sativum var. saccharatum Ser. is often misused for snow peas. The variety under this name was described as having sub-leathery and compressed-terete pods and the French name petit pois. [6] The description is inconsistent with the appearance of snow peas, and therefore botanists have replaced this name with Pisum sativum var. macrocarpum. [7] Austrian scientist and monk Gregor Mendel used peas which he called Pisum saccharatum in his famous experiments demonstrating the heritable nature of specific traits, and this Latin name might not refer to the same varieties identified with modern snow peas. [8]
 Snow peas (Pisum sativum) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 176 kJ (42 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
7.55 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 4.00 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2.6 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.3 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2.8 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 88.89 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, [9] except for potassium, which is estimated based on expert recommendation from the National Academies. [10] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Snow peas, along with sugar snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fiber [11] (in the form of "parchment", a fibrous layer found in the inner pod rich in lignin [12] ) in the pod walls. Snow peas have the thinner walls of the two edible pod variants. Two recessive genes known as p and v are responsible for this trait. [11] p is responsible for reducing the sclerenchymatous membrane on the inner pod wall, while v reduces pod wall thickness (n is a gene that thickens pod walls in snap peas). [13]
Pea shoots (Chinese :豆苗; pinyin :dòu miáo) are the stems and leaves of the immature plant, used as a vegetable in Chinese cooking. [14] They are commonly stir-fried with garlic and sometimes combined with crab or other shellfish. [15]
As with most legumes, snow peas host beneficial bacteria, rhizobia, in their root nodules, which fix nitrogen in the soil—this is called a mutualistic relationship—and are therefore a useful companion plant, especially useful to grow intercropped with green, leafy vegetables that benefit from high nitrogen content in their soil. [16]
Snow peas can be grown in open fields during cool seasons and can thus be cultivated during winter and spring seasons. [13]
Storage of the pea with films of polymethylpentene at a temperature of 5 °C (41 °F) and controlled atmosphere with a concentration of oxygen and carbon dioxide of 5 kPa augments the shelf life, internal and external characteristics of the plant. [17]
Kohlrabi, also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.
Pea is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753. Some sources now treat it as Lathyrus oleraceus; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, 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, the cowpea, the seeds from several species of Lathyrus and is used as a compound form for example Sturt's desert pea.
Edamame is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and isoflavones. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese. Edamame are a common side dish in Japanese cuisine and as an appetizer to alcoholic beverages such as beer or shōchū. As an ingredient, edamame are found in both sweet and savory dishes such as takikomi gohan, tempura, and zunda-mochi.
Legumes are plants in the family Fabaceae, or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
Cress, sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress, is a rather fast-growing, edible herb.
Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family, Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria.
Celeriac, also called celery root, knob celery, and turnip-rooted celery, is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
The winged bean, also known as cigarillas, goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, star bean, kamrangi bean, pea, dragon bean, is a tropical herbaceous legume plant.
The asparagus bean is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean, bodi, and bora. Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis is a more accurate approximation.
The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls, in contrast to snow pea pods, which are flat with thin walls. The name mangetout can apply to snap peas and snow peas.
Green beans are young, unripe fruits of various cultivars of the common bean, although immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or "habichuelas" to distinguish them from yardlong beans.
Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis.
Celtuce, also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable. In China, the family is informally called woju, which is also the name of a cultivar. It is especially popular in both China and Taiwan, where the stem is interchangeably called wosun or qingsun(青筍; 青笋; qīngsǔn).
The honeydew melon is one of the two main cultivar types in Cucumis melo Inodorus Group. It is characterized by the smooth, often green or yellowish rind and lack of musky odor. The other main type in the Inodorus Group is the wrinkle-rind casaba melon.
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America.
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
Rocket, eruca, or arugula is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Its other common names include garden rocket, as well as colewort, roquette, ruchetta, rucola, rucoli, and rugula.
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than being harvested while still young like the normal garden pea. They are starchy, and are used to make mushy peas. Marrowfat peas with a good green colour are exported from the UK to Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas.
Luffa aegyptiaca, the sponge gourd, Egyptian cucumber or Vietnamese luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast Asia.
Vigna angularis, also known as the adzuki bean(Japanese: 小豆, azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, black, gray, and variously mottled varieties.
