{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T20:00:44Z","timestamp":1790712044466,"version":"4.1.0"},"reference-count":220,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T00:00:00Z","timestamp":1768176000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    The pea (\n                    <jats:italic>Pisum sativum<\/jats:italic>\n                    L.) is an emerging pillar in plant-based nutrition and sustainable food systems due to its high-quality proteins, diverse bioactive compounds, and agroecological benefits. This review provides an updated synthesis of the nutritional composition, health-promoting properties, and environmental relevance of peas, emphasizing recent scientific findings. Pea seeds typically contain 20%\u221240% protein, 45%\u221255% starch, and 10%\u221215% dietary fiber, alongside essential micronutrients such as vitamin C (40\u201360 mg\/100 g), folate (60\u201370 \u03bcg\/100 g), vitamin K (30\u201345 \u03bcg\/100 g), iron (1.5\u20132.0 mg\/100 g), and manganese (0.4\u20130.6 mg\/100 g). Their storage proteins, primarily legumin and vicilin, offer high digestibility and amino acid profiles compatible with human requirements, supporting their rapidly growing use in protein isolates and meat- and dairy-alternative products. Peas represent a valuable source of phenolic acids, flavonoids, and saponins, which contribute to notable antioxidant (50\u2013120 \u03bcmol Trolox\/g) and anti-inflammatory activities demonstrated in preclinical studies. Compared with other legumes, peas exhibit a lower glycemic index (35\u201345), making them suitable for metabolic health applications. Agronomically, pea cultivation enhances soil fertility through biological nitrogen fixation (up to 150 kg N\/ha), supporting reduced fertilizer inputs and improved crop rotation performance, aligning with circular economy and climate-resilience strategies. Despite these advantages, global consumption and breeding innovation remain insufficient to meet the rising demand for alternative proteins. Future opportunities include improving protein extraction technologies, valorizing processing side-streams, and exploring underutilized phytochemicals to strengthen the nutritional and sustainability profile of pea-based food systems.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2025.1703760","type":"journal-article","created":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T05:40:54Z","timestamp":1768196454000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":11,"title":["Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives"],"prefix":"10.3389","volume":"12","author":[{"given":"Nada","family":"\u0106uji\u0107 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