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Writer's pictureAli Ahsin

FIELD FEAS


Peas belong to the family Fabaceae some taxonomists still insist on dividing peas, garden beans, and vegetables. peas become a separate subspecies, although differences are often based on multiple genes rather than genomic differences. This bean is grown in more than 100 countries primarily as a rotational crop with the main crop to capture the benefits of symbiotic nitrogen fixation and reduce crop water use. There are three main types of phenology: spring, classic winter, and winter types that are highly responsive to photoperiod, Read now for field peas flourish.

Peas have three main leaf morphologies—conventional, semi (afila) leafless, or completely leafless in which the leaves are replaced by tendrils and a wide variety of seeds and pods. Peas can produce up to 7 t ha− 1 and are usually limited by water pressure and extreme temperatures. In order to capture the rapidly growing market opportunities and to compete with other crops, research must be Improve the quality of agar seeds Can compete in emerging markets. Pea seeds are a rich source of protein, carbohydrates, and several minerals, although nutritional content varies with environmental and genetic factors. By far, the highest proportion of the nutritional value of peas is in the cotyledons, with the embryo and seed coat contributing less than 10% of the nutritional value. The protein content is usually 22% but varies greatly, depending on the genotype and growing conditions. Approximately 60% of the carbohydrate content of seeds consists of sucrose and oligosaccharides, starch, and crude fiber. It is low in fat and the seeds are a good source of vitamins such as thiamine, riboflavin, and niacin.

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