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ABSTRACT Dry pea ( Pisum sativum L.) is a highly nutritious cool season food legume or pulse crop within the Fabaceae family that features high levels of protein (20%–25%), prebiotic carbohydrates, and a range of minerals and vitamins. Dry pea is cultivated globally in temperate climates and consumed as a whole food, snack, or protein powder. Dry pea is featured in plant‐based meat items such as the “beyond” branded plant‐based meats. Dry pea is an excellent candidate for plant‐based protein alternatives due to the high protein and low‐fat concentrations present in the mature seed, but improvements are still needed for more widespread use. Breeding efforts are ongoing to further improve dry pea proteins' quality, quantity, and digestibility through biofortification. Global dry pea germplasm contains a wide array of accessions that are vital for dry pea breeding efforts focused on developing cultivars enriched with the most bioavailable forms of plant‐based proteins. The objective of this review is to summarize prior research exploring the factors that contribute to the nutritional value of the dry pea—especially protein quality and quantity.
Windsor et al. (Fri,) studied this question.