Morphological characteristics
Stipules leaflike, ovate, base auriculate enclosing petiole. Flowers solitary or 1-3 arranged in racemes and axillary; corolla white or purple-red; style flat, with inner bearded hairs. Pods are long oval, 5-10 cm long, with firm papery lining; seeds are round, 2-10, lime green, turning yellow after drying. The flowering and fruiting period is April-May.

It originated in western Asia and the Mediterranean region, then spread to northern India and to China via Central Asia, where it was cultivated in China as early as the Han Dynasty. Young peas can be stir-fried as a vegetable, and when the seeds are ripe, they can be ground into pea flour for consumption. Peas are also often used as a side dish to increase the color and appetite of dishes because of their round, bright green color. The cultivated peas can be divided into two types: grain peas and vegetable peas. There are three types of peas for vegetables: one type of pea for grains, the pods should not be eaten; another type of pea for pods: and another type of pea for both grains and pods. There are two varieties of peas with white pods and green pods. The green pod pea color is good, fresh taste, japonica; white pod pea fresh taste light, glutinous, early and productive, not only the pod color light, bean grain color is also light. The podded peas, also known as the leaning beans, are available in the market in two types: wide and narrow pods. Wide pods are light green in color, light in taste and poor in freshness. Narrow pods such as bamboo leaf green, the pod color is darker, the taste is strong.

The pods and the peas with pods belong to the same soft pod peas, the pods are fat, large, sweet and crispy, and have a good taste, but they should not be overcooked.

Main values
The seeds, young pods and seedlings are edible; the seeds contain starch and oil, and are used medicinally for their strengthening, diuretic and antidiarrheal properties; the stems and leaves are cooling and cooling; and they are used as green manure and fodder. The pea is divided into two categories according to its use: 1. grain peas: flowers purple or red or gray-blue, stipules, leaf axils, bean poles and petioles are purple-red, seeds dark gray or mottled so also known as "hemp peas", as food and starch, often as a field crop cultivation. 2. vegetable peas: flowers are often white, stipules, leaf axils without purple-red, seeds white, yellow, green, pink or other light color. The seeds are white, yellow, green, pink or other light colors. The soft pods are edible when young, and the hard pods are tough, with young seeds for consumption and young pods not for consumption. The varieties used as vegetables include "small green pod" and "Shanghai white flower bean".

Nutritional value
Peas are nutritious, containing mainly protein, fat, sugar, crude fiber, and a certain amount of gibberellin A, phytoagglutinin, carotene, vitamins, and other components. Green pea kernels contain about 7.4% protein and about 4.5% dietary fiber. Carbohydrate is about 18.2%.

Therapeutic benefits
Peas are high in potassium and low in sodium, which is beneficial for cardiovascular protection. Peas are rich in protein. Good quality. Including the human body essential green peas a variety of amino acids, regular consumption is beneficial to growth and development. The peas have and towel and benefit Qi, urine, detoxification, lactation and swelling effect, is prolapse, chronic diarrhea, prolapse of the uterus and other symptoms of deficient food therapy, lactating women eat more peas can also increase the amount of milk. The peas are rich in vitamin A original. It can be converted into vitamin A in the body. and the latter has the effect of moisturizing the skin. The peas contain substances such as stopping power acid, gibberellin and phytoagglutinin, which have antibacterial and anti-inflammatory effects and enhance metabolism.