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The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essential vitamins and a significant source for phenolic compounds. Eating peas and other legumes improves your food quality score (FQS).

Read more about the uncommon properties of the common peavine.

Other materials in the Color of Food series include:

• Color of Food Overview
• Fruits and Vegetables
• Featured Crops: Nutrient and Phytonutrient Profiles:
  • Beetroot
  • Buckwheat
  • Spanish Black Radish
  • Swiss Chard
  • Kale
  • Brussels Sprouts
  • Alfalfa
  • Barley
  • Kidney Beans
  • Oats
  • Turnip Greens

Learn more about the importance of a whole food philosophy.