Peas: A variable annual leguminous vine (Pisum sativum) that is cultivated for its rounded smooth or wrinkled edible protein-rich seeds, the seed of the pea, and the immature pods with their included seeds. (From Webster's New Collegiate Dictionary, 1973)Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Diet: Regular course of eating and drinking adopted by a person or animal.Fabaceae: The large family of plants characterized by pods. Some are edible and some cause LATHYRISM or FAVISM and other forms of poisoning. Other species yield useful materials like gums from ACACIA and various LECTINS like PHYTOHEMAGGLUTININS from PHASEOLUS. Many of them harbor NITROGEN FIXATION bacteria on their roots. Many but not all species of "beans" belong to this family.Food Habits: Acquired or learned food preferences.Frozen FoodsNutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.Plants, Medicinal: Plants whose roots, leaves, seeds, bark, or other constituent parts possess therapeutic, tonic, purgative, curative or other pharmacologic attributes, when administered to man or animals.Plants, Edible: An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.Pfiesteria piscicida: A dinoflagellate with a life cycle that includes numerous flagellated, amoeboid, and encysted stages. Both the flagellated and amoeboid forms produce toxins which cause open wounds on fish. Pfiesteria piscicida feeds on tissue sloughed from these wounds, as well as on bacteria and algae. It is found in Atlantic estuaries of the United States.Trypsin Inhibitors: Serine proteinase inhibitors which inhibit trypsin. They may be endogenous or exogenous compounds.Rhizobium leguminosarum: A species of gram-negative, aerobic bacteria that is found in soil and which causes formation of root nodules on some, but not all, types of field pea, lentil, kidney bean, and clover.Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Food Preservation: Procedures or techniques used to keep food from spoiling.Food Preferences: The selection of one food over another.Carotenoids: The general name for a group of fat-soluble pigments found in green, yellow, and leafy vegetables, and yellow fruits. They are aliphatic hydrocarbons consisting of a polyisoprene backbone.Vegetable Proteins: Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from PLANT PROTEINS which refers to non-dietary proteins from plants.Brassicaceae: A plant family of the order Capparales, subclass Dilleniidae, class Magnoliopsida. They are mostly herbaceous plants with peppery-flavored leaves, due to gluconapin (GLUCOSINOLATES) and its hydrolysis product butenylisotrhiocyanate. The family includes many plants of economic importance that have been extensively altered and domesticated by humans. Flowers have 4 petals. Podlike fruits contain a number of seeds. Cress is a general term used for many in the Brassicacea family. Rockcress is usually ARABIS; Bittercress is usually CARDAMINE; Yellowcress is usually RORIPPA; Pennycress is usually THLASPI; Watercress refers to NASTURTIUM; or RORIPPA or TROPAEOLUM; Gardencress refers to LEPIDIUM; Indiancress refers to TROPAEOLUM.Allium: A genus of the plant family Liliaceae (sometimes classified as Alliaceae) in the order Liliales. Many produce pungent, often bacteriostatic and physiologically active compounds and are used as VEGETABLES; CONDIMENTS; and medicament, the latter in traditional medicine.Cicer: A plant genus of the family FABACEAE known for the edible beans.Carbon-Carbon Lyases: Enzymes that catalyze the cleavage of a carbon-carbon bond by means other than hydrolysis or oxidation. This subclass contains the DECARBOXYLASES, the ALDEHYDE-LYASES, and the OXO-ACID-LYASES. EC 4.1.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Brassica: A plant genus of the family Cruciferae. It contains many species and cultivars used as food including cabbage, cauliflower, broccoli, Brussel sprouts, kale, collard greens, MUSTARD PLANT; (B. alba, B. junica, and B. nigra), turnips (BRASSICA NAPUS) and rapeseed (BRASSICA RAPA).Isothiocyanates: Organic compounds with the general formula R-NCS.Lens Plant: A plant genus of the FABACEAE family known for the seeds used as food.Gardening: Cultivation of PLANTS; (FRUIT; VEGETABLES; MEDICINAL HERBS) on small plots of ground or in containers.Food Supply: The production and movement of food items from point of origin to use or consumption.Seeds: The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.Plant Oils: Oils derived from plants or plant products.Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Animal Feed: Foodstuff used especially for domestic and laboratory animals, or livestock.Recommended Dietary Allowances: The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.Diet Records: Records of nutrient intake over a specific period of time, usually kept by the patient.Dietary Fiber: The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.Eating: The consumption of edible substances.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Animal Nutritional Physiological Phenomena: Nutritional physiology of animals.Cereals: Seeds from grasses (POACEAE) which are important in the diet.Daucus carota: A plant species of the family APIACEAE that is widely cultivated for the edible yellow-orange root. The plant has finely divided leaves and flat clusters of small white flowers.beta Carotene: A carotenoid that is a precursor of VITAMIN A. It is administered to reduce the severity of photosensitivity reactions in patients with erythropoietic protoporphyria (PORPHYRIA, ERYTHROPOIETIC). (From Reynolds JEF(Ed): Martindale: The Extra Pharmacopoeia (electronic version). Micromedex, Inc, Engewood, CO, 1995.)Questionnaires: Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Digestion: The process of breakdown of food for metabolism and use by the body.alpha-Amylases: Enzymes that catalyze the endohydrolysis of 1,4-alpha-glycosidic linkages in STARCH; GLYCOGEN; and related POLYSACCHARIDES and OLIGOSACCHARIDES containing 3 or more 1,4-alpha-linked D-glucose units.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Food: Any substances taken in by the body that provide nourishment.Beverages: Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Plants: Multicellular, eukaryotic life forms of kingdom Plantae (sensu lato), comprising the VIRIDIPLANTAE; RHODOPHYTA; and GLAUCOPHYTA; all of which acquired chloroplasts by direct endosymbiosis of CYANOBACTERIA. They are characterized by a mainly photosynthetic mode of nutrition; essentially unlimited growth at localized regions of cell divisions (MERISTEMS); cellulose within cells providing rigidity; the absence of organs of locomotion; absence of nervous and sensory systems; and an alternation of haploid and diploid generations.Child Nutritional Physiological Phenomena: Nutritional physiology of children aged 2-12 years.Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Health Promotion: Encouraging consumer behaviors most likely to optimize health potentials (physical and psychosocial) through health information, preventive programs, and access to medical care.Anticarcinogenic Agents: Agents that reduce the frequency or rate of spontaneous or induced tumors independently of the mechanism involved.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Risk Factors: An aspect of personal behavior or lifestyle, environmental exposure, or inborn or inherited characteristic, which, on the basis of epidemiologic evidence, is known to be associated with a health-related condition considered important to prevent.Nutrition Assessment: Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Health Behavior: Behaviors expressed by individuals to protect, maintain or promote their health status. For example, proper diet, and appropriate exercise are activities perceived to influence health status. Life style is closely associated with health behavior and factors influencing life style are socioeconomic, educational, and cultural.Plant Proteins: Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which VEGETABLE PROTEINS is available.Dietary Fats: Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.Antioxidants: Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.Zea mays: A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.Life Style: Typical way of life or manner of living characteristic of an individual or group. (From APA, Thesaurus of Psychological Index Terms, 8th ed)Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.Snacks: Foods eaten between MEALTIMES.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Random Allocation: A process involving chance used in therapeutic trials or other research endeavor for allocating experimental subjects, human or animal, between treatment and control groups, or among treatment groups. It may also apply to experiments on inanimate objects.Lactalbumin: A major protein fraction of milk obtained from the WHEY.Ascorbic Acid: A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant.Glucosinolates: Substituted thioglucosides. They are found in rapeseed (Brassica campestris) products and related cruciferae. They are metabolized to a variety of toxic products which are most likely the cause of hepatocytic necrosis in animals and humans.Chymotrypsin: A serine endopeptidase secreted by the pancreas as its zymogen, CHYMOTRYPSINOGEN and carried in the pancreatic juice to the duodenum where it is activated by TRYPSIN. It selectively cleaves aromatic amino acids on the carboxyl side.Micronutrients: Essential dietary elements or organic compounds that are required in only small quantities for normal physiologic processes to occur.Nutrition Surveys: A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.Desiccation: Removal of moisture from a substance (chemical, food, tissue, etc.).Adolescent Nutritional Physiological Phenomena: Nutritional physiology of children aged 13-18 years.Weight Gain: Increase in BODY WEIGHT over existing weight.Lutein: A xanthophyll found in the major LIGHT-HARVESTING PROTEIN COMPLEXES of plants. Dietary lutein accumulates in the MACULA LUTEA.Agriculture: The science, art or practice of cultivating soil, producing crops, and raising livestock.Diet, Mediterranean: A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, EDIBLE GRAIN and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.Cross-Sectional Studies: Studies in which the presence or absence of disease or other health-related variables are determined in each member of the study population or in a representative sample at one particular time. This contrasts with LONGITUDINAL STUDIES which are followed over a period of time.Swine: Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA).Commerce: The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)Child Nutrition Sciences: The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease of children, infants or adolescents.Plants, Genetically Modified: PLANTS, or their progeny, whose GENOME has been altered by GENETIC ENGINEERING.Rhizobium: A genus of gram-negative, aerobic, rod-shaped bacteria that activate PLANT ROOT NODULATION in leguminous plants. Members of this genus are nitrogen-fixing and common soil inhabitants.Nutritional Sciences: The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.Vitamins: Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body.Symbiosis: The relationship between two different species of organisms that are interdependent; each gains benefits from the other or a relationship between different species where both of the organisms in question benefit from the presence of the other.Cynara scolymus: A plant species of the genus CYNARA, family ASTERACEAE. The flower bud is the familiar artichoke eaten as a vegetable.Case-Control Studies: Studies which start with the identification of persons with a disease of interest and a control (comparison, referent) group without the disease. The relationship of an attribute to the disease is examined by comparing diseased and non-diseased persons with regard to the frequency or levels of the attribute in each group.Nutritional Physiological Phenomena: The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Ileum: The distal and narrowest portion of the SMALL INTESTINE, between the JEJUNUM and the ILEOCECAL VALVE of the LARGE INTESTINE.
  • Try this easy vegan pea side dish from The Veggie Girl that your children will gobble up-and certainly not roll up in their ( cloth ) napkins. (tomsofmaine.com)
  • Except for head lettuce, all leaf vegetables can be harvested weekly as long as just the crown of the plant is removed, producing a consistent crop over a period of several months. (ehow.co.uk)
  • Plant lettuce and leaf vegetables as soon as the ground thaws out enough to work in early spring. (ehow.co.uk)
  • You may need to add a bit more water to loosen the peas - you want them to be oozy (almost like a risotto consistency). (jamieoliver.com)
  • This dish is best made quickly at the very last minute as, like a risotto, the moment those peas begin to cool down, things start getting a little claggy and rubbery and you definitely don't want that. (jamieoliver.com)
  • Sugar Lace II sets well in either spring or fall, and has added Pea Enation Mosaic Virus (PEMV) to its arsenal of disease resistance, which also includes Powdery Mildew and Bean Leaf Roll Virus. (parkseed.com)
  • Except for radishes, DO NOT apply to root, tuberous, and corm vegetables whose tops or leaves are to be harvested for human or livestock consumption. (greenbook.net)
  • Radishes are a fine choice since they will be harvested before peas get too big. (hubpages.com)
  • Everyone knows fruits and vegetables boost our body's immune health and fitness. (active.com)
  • When James Norman Hall was living in Tahiti, there was a shortage of familiar fruits and vegetables, and what few there were, were motley. (motherearthnews.com)
  • Fill half your plate with fruits and vegetables. (ewg.org)
  • Fruits and vegetables are also key sources of potassium and dietary fiber--nutrients that many Americans do not get enough of. (ewg.org)
  • Perhaps that's because on average, Americans eat only 42% and 59% of the recommended intake of fruits and vegetables, respectively (USDA and DHHS 2010), making them one of the few foods we should all eat more of. (ewg.org)
  • These summer fruits and vegetables are fresh, sweet, savory, and good for the whole family. (tomsofmaine.com)
  • One Steamfresh pyramid bag provides 1 of your recommended 5 daily portions of fruits and vegetables. (tesco.com)
  • NUTRALYS® pea proteins are extracted by Roquette from the dry yellow pea. (roquette.com)
  • The same applies to Canada, the world's main source of the yellow pea. (haaretz.com)
  • With the expertise of guest chef Randal Smathers, we set up at Rutland's newest community garden (The Northwest Garden located on the corner of Park and Baxter streets) and demonstrated to neighbors and passersby to how easy and tasty it is to grill fresh vegetables. (vitalcommunities.org)
  • Easy, painless, and tasty - Italian peas is a great weeknight side dish. (care2.com)
  • You can have a tasty split pea and ham soup without spending all afternoon stirring. (bettycrocker.com)
  • What kind of care do Sweet Peas require? (garden.org)
  • For Sweet Peas it is recommended that you incorporate organic matter into the soil prior to planting. (garden.org)
  • Sweet Peas were the earliest being selected mainly for their fragrance and bright colors. (garden.org)
  • Make foods like petite sweet peas, part of your plan for heart healthful eating. (wegmans.com)
  • This takeoff on traditional hummus features frozen sweet peas and Progresso® chick peas, with some zip from wasabi paste. (bettycrocker.com)
  • An edible-podded pea is similar to a garden, or English, pea, but the pod is less fibrous, and edible when young. (wikipedia.org)