関: pigeon pea

WordNet

erect densely branched shrubby perennials of Old World tropics; naturalized in other warm regions (同)genus Cajanus

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/09/28 10:14:59」(JST)

wiki en

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in South Asia at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America.

Terminology

The pigeon pea is also known as kardis, nandolo in Malawi, gandule bean, tropical green pea, gandul or guandu in Latin America, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, no-eye pea, rohor dail (ৰহৰ দাইল) in Assamese,orhor dal (অড়হর ডাল) in Bangla,in oriya Harada dali tuver (તુવેર) and tuver ni dal (તુવેરની દાળ) in Gujarati, toor dal (तूर दाल) and arhar dal (अरहर दाल) in Hindi , tubarikA (तुबरिका) in Sanskrit, toor dal (तूर डाळ) in Marathi, togari bele (ತೊಗರಿ ಬೇಳೆ) in Kannada, thuvaram paruppu (துவரம் பருப்பு) in Tamil, thuvara parippu (തുവരപ്പരിപ്പ്^[1]) in Malayalam, kandi pappu (కందిపప్పు) in Telugu, Behliang in Zomi / Mizo and mbaazi, and, in Tanzania, mzimbili mussa.

Origins

Pigeon pea is a perennial which can grow into a small tree.

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives (Cajanus cajanifolia) occur in tropical deciduous woodlands.^[2] Archaeological finds of pigeon pea include those from two Neolithic sites in Odisha, Gopalpur and Golbai Sassan dating between 3,400 and 3,000 years ago, and sites in South India, Sanganakallu and Tuljapur Garhi, also dating back to 3,400 years ago.^[3] From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.^[4]

Cultivation

Today, pigeon peas are widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon peas are an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.

The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.

Pigeon peas are very drought-resistant, so can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop. Successive projects encouraged commercialization of legumes, by stimulating the growth of local seed production and agro-dealer networks for distribution and marketing. This work, which included linking producers to wholesalers, helped to increase local producer prices by 20–25% in Nairobi and Mombasa. The commercialization of the pigeon pea is now enabling farmers to buy assets, ranging from mobile phones to productive land and livestock, and is opening pathways for them to move out of poverty.^[5]

World production of pigeon peas is estimated at 4.3 million tons². About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown.

John Spence, a botanist and politician from Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.^[6]

Uses

Split toor dal, used in making dal (lentil soup) in India

Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.^[7]

In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.^[8]

Kenyans shelling pigeon peas

In some places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de gandules) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with plantain balls. In Puerto Rico arroz con gandules is made with rice and pigeon peas and is a traditional dish. Trinidad and Tobago and Grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the Atlantico department of Colombia the sopa de guandú con carne salada (or simply "gandules") is made with pigeon peas.

Unlike in some other parts of the Greater Caribbean, in The Bahamas the light brown colored dried seeds of the pigeon pea plant are used (instead of the fresh green pigeon peas used elsewhere) to make the heartier, heavier, signature Bahamian staple dish "Peas 'n Rice." A slab of partially cubed or diced pork "fatback" lard with skin on (bacon is a common substitute), diced onions and sweet pepper, and a mixture of spices are all sauteed in the bottom of a deep pot. Tomatoes and tomato paste are added. Then water is added along with the peas and rice, and slow boiled until tender. The dish becomes a medium-dark brown color, resulting from absorbing the colors of the browned initial ingredients and the cooked tomato paste. The pigeon peas themselves absorb the same, becoming a much darker brown, providing some contrast while still complementing the distinctive "browned" theme of the dish.^[9]

In Thailand, pigeon peas are grown as a host for scale insects which produce lac, the key ingredient in shellac.

Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare (Adu-Gyamfi et al., 2007) . The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

Genome sequence

The pigeon pea is the first seed legume plant to have its complete genome sequenced. The sequencing was accomplished by a global research partnership, the International Initiative for Pigeonpea Genomics (IIPG), led by ICRISAT with partners such as BGI –Shenzhen (China), US research laboratories like University of Georgia, University of California-Davis, Cold Spring Harbor Laboratory, and National Centre for Genome Resources, European research institutes like the National University of Ireland Galway and also support from the CGIAR Generation Challenge Programme, US National Science Foundation and in-kind contribution from the collaborating research institutes. ^[10]^[11] It is the first time that a Consultative Group on International Agricultural Research (CGIAR)-supported Center such as ICRISAT led the genome sequencing of a food crop. In parallel, a group of 31 Indian scientists from the Indian Council of Agricultural Research also published its genome sequence in an Indian journal. ^[12]

Nutrition

Nutrient contents in %DV of common foods (raw, uncooked) per 100 gms
	Protein		Vitamins													Minerals
Food	DV	Q	A	B1	B2	B3	B5	B6	B9	B12	Ch.	C	D	E	K	Ca	Fe	Mg	P	K	Na	Zn	Cu	Mn	Se
cooking Reduction %			10	30	20	25		25	35	0	0	30				10	15	20	10	20	5	10	25
Corn	20	55	1	13	4	16	4	19	19	0	0	0	0	0	1	1	11	31	34	15	1	20	10	42	0
Rice	14	71	0	12	3	11	20	5	2	0	0	0	0	0	0	1	9	6	7	2	0	8	9	49	22
Wheat	27	51	0	28	7	34	19	21	11	0	0	0	0	0	0	3	20	36	51	12	0	28	28	151	128
Soybean	73	132	0	58	51	8	8	19	94	0	24	10	0	4	59	28	87	70	70	51	0	33	83	126	25
Pigeon pea	43	91	1	43	11	15	13	13	114	0	0	0	0	0	0	13	29	46	37	40	1	18	53	90	12
Potato	4	112	0	5	2	5	3	15	4	0	0	33	0	0	2	1	4	6	6	12	0	2	5	8	0
Sweet potato	3	82	284	5	4	3	8	10	3	0	0	4	0	1	2	3	3	6	5	10	2	2	8	13	1
Spinach	6	119	188	5	11	4	1	10	49	0	4.5	47	0	10	604	10	15	20	5	16	3	4	6	45	1
Dill	7	32	154	4	17	8	4	9	38	0	0	142	0	0	0	21	37	14	7	21	3	6	7	63	0
Carrots	2		334	4	3	5	3	7	5	0	0	10	0	3	16	3	2	3	4	9	3	2	2	7	0
Guava	5	24	12	4	2	5	5	6	12	0	0	381	0	4	3	2	1	5	4	12	0	2	11	8	1
Papaya	1	7	22	2	2	2	2	1	10	0	0	103	0	4	3	2	1	2	1	7	0	0	1	1	1
Pumpkin	2	56	184	3	6	3	3	3	4	0	0	15	0	5	1	2	4	3	4	10	0	2	6	6	0
Sunflower oil	0		0	0	0	0	0	0	0	0	0	0	0	205	7	0	0	0	0	0	0	0	0	0	0
Egg	25	136	10	5	28	0	14	7	12	22	45	0	9	5	0	5	10	3	19	4	6	7	5	2	45
Milk	6	138	2	3	11	1	4	2	1	7	2.6	0	0	0	0	11	0	2	9	4	2	3	1	0	5

Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium; %DV = % daily value i.e. % of DRI (Dietary Reference Intake) Note: All nutrient values including protein are in %DV per 100 grams of the food item. Significant values are highlighted in light Gray color and bold letters.^[13]^[14] Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group^[15]^[16]

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.^[17]

Following table indicates completeness of nutritional profile of various amino acids within mature seeds of pigeon pea.

Essential Amino Acid	Available mg/g of Protein	Min. Required mg/g of Protein
Tryptophan	9.76	7
Threonine	32.34	27
Isoleucine	36.17	25
Leucine	71.3	55
Lysine	70.09	51
Methionine+Cystine	22.7	25
Phenylalanine+Tyrosine	110.4	47
Valine	43.1	32
Histidine	35.66	18

As can be seen from the table above, Methionine+Cystine combination is the only limiting amino acid combination in pigeon pea. In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.^[18]

Pathogens

Phytophthora cajani

References

^ ml:തുവര
^ Van der Maeson, L. J. G. (1995). "Pigeonpea Cajanus cajan", pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.
^ Fuller, D. Q.; Harvey, E. L. (2006). "The archaeobotany of Indian pulses: Identification, processing and evidence for cultivation". Environmental Archaeology 11 (2): 219. doi:10.1179/174963106x123232.
^ Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press
^ Pigeonpea in Eastern and Southern Africa http://exploreit.icrisat.org/page/eastern_and_southern_africa/887/329. ICRISAT Posted 10 October 2012. Downloaded 26 January 2014.
^ "John Spence (1929) Plant Pathologist". National Institute of Higher Education, Research, Science and Technology. Retrieved 2015-02-24.
^ "Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds". Journal of Applied Sciences and Environmental Management. Vol. 10, Num. 3, 2006, pp. 55-58
^ Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia", Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa (Nairobi, 29–31 August 1995)
^ "Tru Bahamian Must Eats: Peas & Rice". Tru Bahamian Food Tours. Retrieved 12 January 2015.
^ "ICRISAT-led global team cracks pigeonpea genome". Retrieved 2014-12-21.
^ "Draft genome sequence of pigeonpea (Cajanus cajan), an orphan legume crop of resource-poor farmers". Retrieved 2014-12-21.
^ "The first draft of the pigeonpea genome sequence". Retrieved 2014-12-21.
^ http://ndb.nal.usda.gov/ndb/nutrients/index
^ http://Nutritiondata.self.com
^ "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. Dec 2007.
^ http://nutritiondata.self.com/topics/processing
^ "Nutrition Facts and Analysis for Pigeon peas (red gram), mature seeds, raw"
^ Bressani R, Gómez-Brenes RA, Elías LG.; Hobart (1986). "Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals". Arch Latinoam Nutr. 36 (1): 108–16. PMID 363219.

External links

Singh, Nagendra K.; et al. (2011). "The first draft of the pigeonpea genome sequence". Journal of Plant Biochemistry and Biotechnology 21: 98–112. doi:10.1007/s13562-011-0088-8. PMC 3886394. PMID 24431589.
Decoding of the Pigeonpea (Arhar) Genome by Indian Scientists, Indian Council of Agricultural Research
Varshney, Rajeev K; et al. (2011). "Draft genome sequence of pigeonpea (Cajanus cajan), an orphan legume crop of resource-poor farmers". Nature Biotechnology 30 (1): 83–9. doi:10.1038/nbt.2022. PMID 22057054.
ICRISAT-led global team cracks pigeonpea genome, Indian Council of Agricultural Research
Pigeonpea a wonder crop for women farmers in Rajasthan, India, Indian Council of Agricultural Research

English Journal

Red Gram (Cajanus cajan) Proteins Induce Hypersensitivity in BALB/c Mice following Oral Exposure and Cause Mediators Release from RBL-2H3 Cells.

Kumar S, Misra A, Verma AK, Sharma A, Das M, Dwivedi PD1.Author information 1CSIR-IITR, Lucknow, India. pddwivedi@gmail.com.AbstractThe prevalence of food allergy is an increasing health concern throughout the world. Among different types of food responsible for causing allergies, legumes contribute a major proportion. Lack of in depth mechanistic information on the allergenic potential through oral route of several leguminous food crops especially Red gram (Cajanus cajan) led to this work. Allergenic potential of red gram crude protein extract was evaluated in BALB/c mice following oral exposure to explore clinical symptoms, thymic stromal lymphopoitin (TSLP), mouse mast cell protease-1 (mMCPT-1) and histamine levels. Also, Rat Basophilic Leukemia (RBL-2H3) cells were used to estimate different allergic mediatorslike β-hexosaminidase, histamine, cysteinyl leukotriene and prostaglandin D2 levels. Prominent clinical symptoms including decrease in core body temperature, enhanced release of TSLP, mMCPT-1 and histamine levels were evident in red gram treated group when compared to control. Further, RBL-2H3 cells showed enhanced release of β-hexosaminidase, histamine, cysteinyl leukotriene and prostaglandin D2 levels following red gram protein exposure in comparision to control. Taken together, this study revealed the allergenic potential of red gram proteins in BALB/c mice and also in RBL-2H3 cells.
Inflammation & allergy drug targets.Inflamm Allergy Drug Targets.2014 Jan 31. [Epub ahead of print]
The prevalence of food allergy is an increasing health concern throughout the world. Among different types of food responsible for causing allergies, legumes contribute a major proportion. Lack of in depth mechanistic information on the allergenic potential through oral route of several leguminous f
PMID 24479836

Hepatoprotective effect of Caesalpinia gilliesii and Cajanus cajan proteins against acetoaminophen overdose-induced hepatic damage.

Rizk MZ1, Aly HF, Abo-Elmatty DM, Desoky MM, Ibrahim N, Younis EA.Author information 1Department of Therapeutical Chemistry, National Research Center, Cairo, Egypt.AbstractThis study aims to evaluate two proteins derived from the seeds of the plants Cajanus cajan (Leguminosae) and Caesalpinia gilliesii (Leguminosae) for their abilities to ameliorate the toxic effects of chronic doses of acetoaminphen (APAP) through the determination of certain biochemical parameters including liver marker enzymes: alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and total bilirubin. Also, total protein content and hepatic marker enzyme, lactate dehydrogenase were studied. Moreover, liver antioxidants, glutathione (GSH), nitric oxide, and lipid peroxides were determined in this study. Hepatic adenosine triphosphatase (ATPase), adenylate energy charge (ATP, adenosine diphosphate, adenosine monophosphate, and inorganic phosphate), and phosphate potential, serum interleukin-6, tumor necrosis factor-α, and myeloperoxidase were also examined in the present study. On the other hand, histopathological examination of intoxicated and liver treated with both proteins was taken into consideration. The present results show disturbances in all biochemical parameters and hepatic toxicity signs including mild vascular congestion, moderate inflammatory changes with moderate congested sinusoids, moderate nuclear changes (pyknosis), moderate centrilobular necrosis, fatty changes, nuclear pyknosis vascular congestion, and change in fatty centrilobular necrosis liver. Improvement in all biochemical parameters studied was noticed as a result of treatment intoxicated liver with C. gilliesii and C. cajan proteins either paracetamol with or post paracetamol treatment. These results were documented by the amelioration signs in rat's hepatic architecture. Thus, both plant protein extracts can upregulate and counteract the inflammatory process, minimize damage of the liver, delay disease progression, and reduce its complications.
Toxicology and industrial health.Toxicol Ind Health.2014 Jan 10. [Epub ahead of print]
This study aims to evaluate two proteins derived from the seeds of the plants Cajanus cajan (Leguminosae) and Caesalpinia gilliesii (Leguminosae) for their abilities to ameliorate the toxic effects of chronic doses of acetoaminphen (APAP) through the determination of certain biochemical parameters i
PMID 24414985

(+)- and (-)-Cajanusine, a pair of new enantiomeric stilbene dimers with a new skeleton from the leaves of Cajanus cajan.

Li XL1, Zhao BX, Huang XJ, Zhang DM, Jiang RW, Li YJ, Jian YQ, Wang Y, Li YL, Ye WC.Author information 1Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University , Guangzhou 510632, People's Republic of China.AbstractA pair of new enantiomeric stilbene dimers, (+)- and (-)-cajanusine [(+)-1 and (-)-1], with a unique coupling pattern were isolated from the leaves of Cajanus cajan . Their structures including absolute configurations were elucidated on the basis of comprehensive spectroscopic and single-crystal X-ray diffraction analyses, as well as CD calculations. The plausible biogenetic pathway of 1 was also proposed. Additionally, (±)-1, (+)-1, and (-)-1 exhibited inhibitory activities on the growth of human hepatocellular carcinoma cells.
Organic letters.Org Lett.2014 Jan 3;16(1):224-7. doi: 10.1021/ol403211a. Epub 2013 Dec 2.
A pair of new enantiomeric stilbene dimers, (+)- and (-)-cajanusine [(+)-1 and (-)-1], with a unique coupling pattern were isolated from the leaves of Cajanus cajan . Their structures including absolute configurations were elucidated on the basis of comprehensive spectroscopic and single-crystal X-r
PMID 24295169

Japanese Journal

In vitro shoot grafting on rootstock: An effective tool for Agrobacterium-mediated transformation of pigeonpea (Cajanus cajan (L.) Millsp.)

Ghosh Gourab,Purohit Arnab,Ganguly Shreeparna [他],Chaudhuri Rituparna Kundu,Chakraborti Dipankar
Plant Biotechnology 31(4), 301-308, 2014
Lack of reproducible in vitro transformation method in pigeonpea limits the application of biotechnological breeding approaches for its genetic improvement. The present study describes a transformatio …
NAID 130004834244

In vitro shoot grafting on rootstock: An effective tool for Agrobacterium-mediated transformation of pigeonpea (Cajanus cajan (L.) Millsp.)

Ghosh Gourab,Purohit Arnab,Ganguly Shreeparna,Chaudhuri Rituparna Kundu,Chakraborti Dipankar
Plant Biotechnology, 2014
Lack of reproducible in vitro transformation method in pigeonpea limits the application of biotechnological breeding approaches for its genetic improvement. The present study describes a transformatio …
NAID 130004690905

Evaluation of Pigeon Pea (Cajanus cajan) Cover Cropping and "No-till" as a Soil and Crop Management Practice in Corn (Zea Mays) Areas of Isabela, Philippines

CONTRERAS Samuel M.,URRIZA Gavino Isagani P.,NAGUMO Fujio,TEJADA Silvino Q.,GESITE Arnulfo,CREENCIA Rogelio P.,DIMAANO Ronald Allan A.
Tropical Agriculture and Development 58(2), 66-74, 2014
… Experiments were conducted to assess and evaluate the effects of pigeon pea (Cajanus cajan) cover cropping and no-till practice on corn (Zea Mays) yield, surface runoff and soil erosion. … fallow + till (F+T), fallow + no-till (F+NT), and pigeon pea (Cajanus cajan) + no-till (PP+NT). …
NAID 130004688239

「キマメ」

Pigeon peas, mature, raw
	Seeds of the pigeon pea;
Nutritional value per 100 g (3.5 oz)
Energy	1,435 kJ (343 kcal)
Carbohydrates	62.78 g
Sugars	n/a
Dietary fiber	15 g
Fat	1.49 g
Protein	21.7 g
Tryptophan	212 mg
Threonine	767 mg
Isoleucine	785 mg
Leucine	1549 mg
Lysine	1521 mg
Methionine	243 mg
Cystine	250 mg
Phenylalanine	1858 mg
Tyrosine	538 mg
Valine	937 mg
Arginine	1299 mg
Histidine	774 mg
Alanine	972 mg
Aspartic acid	2146 mg
Glutamic acid	5031 mg
Glycine	802 mg
Proline	955 mg
Serine	1028 mg
Hydroxyproline	0 mg
Vitamins
Thiamine (B1)	(56%) 0.643 mg
Riboflavin (B2)	(16%) 0.187 mg
Niacin (B3)	(20%) 2.965 mg
Pantothenic acid (B5)	(25%) 1.266 mg
Vitamin B6	(22%) 0.283 mg
Folate (B9)	(114%) 456 μg
Choline	(0%) 0.000000 mg
Vitamin C	(0%) 0 mg
Vitamin E	(0%) 0.000000 mg
Vitamin K	(0%) 0.000000 μg
Minerals
Calcium	(13%) 130 mg
Iron	(40%) 5.23 mg
Magnesium	(52%) 183 mg
Manganese	(85%) 1.791 mg
Phosphorus	(52%) 367 mg
Potassium	(30%) 1392 mg
Sodium	(1%) 17 mg
Zinc	(29%) 2.76 mg
	Link to USDA Database entry; Values for Choline, Vit. E/K unavailable
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.; Source: USDA Nutrient Database

Pigeon Peas, immature, raw
	Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy	569 kJ (136 kcal)
Carbohydrates	23.88 g
Sugars	3 g
Dietary fiber	5.1 g
Fat	1.64 g
Protein	7.2 g
Vitamins
Thiamine (B1)	(35%) 0.4 mg
Riboflavin (B2)	(14%) 0.17 mg
Niacin (B3)	(15%) 2.2 mg
Pantothenic acid (B5)	(14%) 0.68 mg
Vitamin B6	(5%) 0.068 mg
Folate (B9)	(43%) 173 μg
Choline	(9%) 45.8 mg
Vitamin C	(47%) 39 mg
Vitamin E	(3%) 0.39 mg
Vitamin K	(23%) 24 μg
Minerals
Calcium	(4%) 42 mg
Iron	(12%) 1.6 mg
Magnesium	(19%) 68 mg
Manganese	(27%) 0.574 mg
Phosphorus	(18%) 127 mg
Potassium	(12%) 552 mg
Sodium	(0%) 5 mg
Zinc	(11%) 1.04 mg
	Link to USDA Database entry; Values for Choline, Vit. E/K available
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.; Source: USDA Nutrient Database

Pigeon pea
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Fabales
Family:	Fabaceae
Genus:	Cajanus
Species:	C. cajan
Binomial name
	Cajanus cajan; (L.) Millsp.

　　[★]

ラ: pigeon pea、Cajanus cajan

「pigeon pea」

　　[★]

キマメ

関: Cajanus cajan

[1] :തുവര

[2] Van der Maeson, L. J. G. (1995). "Pigeonpea Cajanus cajan", pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.

[3] Fuller, D. Q.; Harvey, E. L. (2006). "The archaeobotany of Indian pulses: Identification, processing and evidence for cultivation". Environmental Archaeology 11 (2): 219. doi:10.1179/174963106x123232.

[4] Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press

[5] Pigeonpea in Eastern and Southern Africa http://exploreit.icrisat.org/page/eastern_and_southern_africa/887/329. ICRISAT Posted 10 October 2012. Downloaded 26 January 2014.

[niherst-6] "John Spence (1929) Plant Pathologist". National Institute of Higher Education, Research, Science and Technology. Retrieved 2015-02-24.

[7] "Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds". Journal of Applied Sciences and Environmental Management. Vol. 10, Num. 3, 2006, pp. 55-58

[8] Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia", Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa (Nairobi, 29–31 August 1995)

[9] "Tru Bahamian Must Eats: Peas & Rice". Tru Bahamian Food Tours. Retrieved 12 January 2015.

[10] "ICRISAT-led global team cracks pigeonpea genome". Retrieved 2014-12-21.

[11] "Draft genome sequence of pigeonpea (Cajanus cajan), an orphan legume crop of resource-poor farmers". Retrieved 2014-12-21.

[12] "The first draft of the pigeonpea genome sequence". Retrieved 2014-12-21.

[13] ttp://ndb.nal.usda.gov/ndb/nutrients/index

[14] ttp://Nutritiondata.self.com

[15] "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. Dec 2007.

[16] ttp://nutritiondata.self.com/topics/processing

[17] "Nutrition Facts and Analysis for Pigeon peas (red gram), mature seeds, raw"

[PMID_363219-18] Bressani R, Gómez-Brenes RA, Elías LG.; Hobart (1986). "Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals". Arch Latinoam Nutr. 36 (1): 108–16. PMID 363219.

匿名

検索

案内

案内

Cajanus cajan