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Pigeon peas

Pigeon pea
Guandu.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Genus: Cajanus
Species: C. cajan
Binomial name
Cajanus cajan
(L.) Millsp.
Pigeon Peas, immature, raw
Pigeon peas.jpg
Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy 569 kJ (136 kcal)
23.88 g
Sugars 3 g
Dietary fiber 5.1 g
1.64 g
7.2 g
Vitamins
Thiamine (B1)
(35%)
0.4 mg
Riboflavin (B2)
(14%)
0.17 mg
Niacin (B3)
(15%)
2.2 mg
Pantothenic acid (B5)
(14%)
0.68 mg
Vitamin B6
(5%)
0.068 mg
Folate (B9)
(43%)
173 μg
Choline
(9%)
45.8 mg
Vitamin C
(47%)
39 mg
Vitamin E
(3%)
0.39 mg
Vitamin K
(23%)
24 μg
Minerals
Calcium
(4%)
42 mg
Iron
(12%)
1.6 mg
Magnesium
(19%)
68 mg
Manganese
(27%)
0.574 mg
Phosphorus
(18%)
127 mg
Potassium
(12%)
552 mg
Sodium
(0%)
5 mg
Zinc
(11%)
1.04 mg

Link to USDA Database entry
Values for Choline, Vit. E/K available
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Pigeon peas, mature, raw
Cajanus cajan Steve Hurst 1.jpg
Seeds of the pigeon pea
Nutritional value per 100 g (3.5 oz)
Energy 1,435 kJ (343 kcal)
62.78 g
Sugars n/a
Dietary fiber 15 g
1.49 g
21.7 g
Tryptophan 212 mg
Threonine 767 mg
Isoleucine 785 mg
Leucine 1549 mg
Lysine 1521 mg
Methionine 243 mg
Cystine 250 mg
Phenylalanine 1858 mg
Tyrosine 538 mg
Valine 937 mg
Arginine 1299 mg
Histidine 774 mg
Alanine 972 mg
Aspartic acid 2146 mg
Glutamic acid 5031 mg
Glycine 802 mg
Proline 955 mg
Serine 1028 mg
Hydroxyproline 0 mg
Vitamins
Thiamine (B1)
(56%)
0.643 mg
Riboflavin (B2)
(16%)
0.187 mg
Niacin (B3)
(20%)
2.965 mg
Pantothenic acid (B5)
(25%)
1.266 mg
Vitamin B6
(22%)
0.283 mg
Folate (B9)
(114%)
456 μg
Choline
(0%)
0.000000 mg
Vitamin C
(0%)
0 mg
Vitamin E
(0%)
0.000000 mg
Vitamin K
(0%)
0.000000 μg
Minerals
Calcium
(13%)
130 mg
Iron
(40%)
5.23 mg
Magnesium
(52%)
183 mg
Manganese
(85%)
1.791 mg
Phosphorus
(52%)
367 mg
Potassium
(30%)
1392 mg
Sodium
(1%)
17 mg
Zinc
(29%)
2.76 mg

Link to USDA Database entry
Values for Choline, Vit. E/K unavailable
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent.

The pigeon pea is known by numerous names with different etymologies, no-eye pea, tropical green pea, gungo pea in Jamaica, and gandule bean.

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is probably peninsular India, where the closest wild relatives (Cajanus cajanifolia) occur in tropical deciduous woodlands. Archaeological finds of pigeon pea dating to about 3400 years ago (14th century BC) have been found at Neolithic sites in Karnataka (Sanganakallu) and its border areas (Tuljapur Garhi in Maharashtra and Gopalpur in Orissa)and also the south Indian states such as Kerala, where it is called Tomara Payaru. From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade, it came to the American continent, probably in the 17th century.

Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.


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Wikipedia

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