LEGUMINOSAE (FABACEAE) (Pea or Pulse family)
The family Leguminosae is a large family which also includes some varieties that are used as spices or that can be eaten fresh as sprouts. The legumes can all be sprouted and eaten raw or cooked, and fenugreek can in addition be used as a spice. Another important plant belonging to this family is liquorice (Glycyrrhiza glabra), of which the underground portions are used as a flavouring agent in confectionery. Liquorice is recognized as having anti-cancer properties subscribed to the flavonoids, coumarins, tri-terpenes and phenolic acids which the roots contain. Most of the pea and bean varieties are discussed in the section on legumes, and the only ones that will be discussed here are those varieties that are eaten fresh as vegetables, namely the green or French beans and the fresh garden peas.
French beans (Phaseolus vulgaris)
There are two varieties of French beans that are eaten in the immature stage, and a further one where the beans are eaten in the dry form. Only those that are eaten in the immature stages will be discussed here. Cultivars where the entire pod is consumed, are normally called snap beans, and there are stringed and stringless varieties. In the other group the pods are not eaten, but the seeds are eaten in the immature stage. This last group is not of great commercial significance. Green beans contain good quantities of calcium, iron, magnesium, and the levels of vitamins A and C are also high.
Peas (Pisum sativum)
Garden peas probably originate from Asia, and they reached significance in Europe during the Middle Ages. Unripe peas can be served as a vegetable, and in the case of sugar peas, the whole pod can be consumed. Sugar peas are particularly attractive and tasty in Chinese dishes. Peas contain good quantities of phosphorous, but the other minerals are also present in adequate amounts. The vitamins A and C are also well supplied. Fresh garden peas are always an attractive addition to the menu.