Pea (Pisum sativum) , also known as Lathyrus oleraceus Pisum arvense Pisum biflorum, is scientifically classified as Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Pisum Species: P. sativum.
Legumes are plants that bear fruit in the form of pods enclosing the fleshy seeds we know as beans. Peas are one of the few members of the legume family that are commonly sold and cooked as fresh vegetables. Other members of the legume family, including lentils, chickpeas, and beans of all colors are most often sold in dried form.
Peas benefit your immune system with antioxidant vitamins, especially if you eat them raw. A cup of raw peas has 58 milligrams of vitamin C, providing 65 percent of the daily requirement for men and 77 percent for women. The same amount of cooked peas has 23 milligrams of vitamin C. Peas are also rich in B-vitamins.
|Vitamin A IU||%||0mg|
|Vitamin A equivalent||5%||38mg|
|B1 - Thiamine||23%||0.266mg|
|B2 - Riboflavin||11%||0.132mg|
|B3 - Niacin||14%||2.09mg|
|B5 - Pantothenic acid||0%||0mg|
|B6 - Vitamin||13%||0.169mg|
|B9 - Folate||16%||65mg|
|Cycles per Year||8.9|
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