The pea (Pisum sativum) is one of our most valuable vegetables. The very fact that the pea gave rise to a big industry speaks for itself. As to the economic significance of this legume it may suffice here to mention that from 192 5 to 193 ยฐ about 200,000 tons of peas were produced for canning purposes annually, and from 1927 to 193o, 5 million to 7 million bushels were grown for marketing in the fresh state) This means that the value of the annual pea crop amounts to 20 to 25 millions of dollars. All of which goes to show the importance of a thorough knowledge regarding this vegetable.
Its frequent use in our diet and its general popularity are due chiefly to its palatableness and flavor. The qualities mentioned are especially marked in young unripe peas whose superiority consists partly in their higher sugar and lower starch content, 2 as compared with ripe peas which have a lower sugar and higher starch content. Furthermore, the pea is one of the vegetables that is richest in nitrogen and protein content3
So far as the writer is aware, the chemical work on peas in this country is ordinarily confined to the estimation of the sugars, starch, crude fiber, ash, total and protein nitrogen3 While knowledge of those compounds is useful and even necessary it practically gives chiefly information on the energyproducing constituents (carbohydrates).