T1IK PEA. 



FOOD VAI.l I . 



Of .ill vegetable- known the legumes are the richest in respect to 

 their nitrngenou- content. Knight going so far as to claim that they 

 will lie found e<jual to meat in nutritive powers for active open-air 

 worker^. Statement- of thi> nature are not true of . green peas, but 

 apply to the matiiiv seeds only. The following analyses show the 

 Ita obtained on the mature pea. and al-o on the green pea before 

 and after .-anniiiir. 



It* of nnaluxtx nf / <tx. 

 IM: \s 





Chun h 



J;RKKN IM: \s 





AU-1 . 



. \N\I:I. ri \s 



- . :n 



3. .'.7 



0.20 



7.79 



1.18 



1.10 



1.11 



- Al. ..il.l anil Ituhriili. IH.-t in Il.-alth and Uis.-jisi-. p. !M. 11)05. 



F.M.,1. |, 



Food ami its I'utu) 



1 anil Hi.-l,-ti.-x. ,, 1.17. l^si 



Isaml Th.-lr A.liilt-rai i..n. pp. -js. ::i::. 1D(7. 

 t Including n-ll'. 



According to the-e figure-, the average amount of protein in the dry 

 i- _'}.<'.> per cent, in the green peas :>.[[ per cent, and in the 

 canned petfi 8.59 p-r cent, indicating that the canned peas lost some 

 protein during the preliminary treatment. Leach states that 2.03 

 per cent of the protein of the pea i- >olul>le in water, and 10 per cent 

 in -alt -olution. The-e ti-itre- were evidently for the mature pea. 

 Church -late- that the predominating protein in leguminous plants 

 appears to l>e more -oluhle and more easily digested in the green than 

 in the mature -eed. In the preparation of peas for canning, they 

 pa-> through a washer, where they arc -prinkled with cold water, and 

 then go to the pic-king tables, still wet, and after this into the 

 blancher containing hot water. The length of time that the peas are 

 in the \va-her varies in the factories, while the time they remain in 

 the blancher depend- upon the grade and size of the. peas, varying 



