Pea protein

Pea protein. Peas, the small spherical seeds or seed-pods of the legume Pisum sativum, have been consumed as food for thousands of years, beginning with Chinese cultures as far back as 2000 B.C. Peas can be used as a source of protein in dietary supplements, containing almost as much protein by weight as eggs 1. Pea protein is highly digestible and a good source of essential amino acids, including lysine and the branched chain amino acids leucine, isoleucine and valine 2. Large scale population studies indicate that intake of plant protein has a positive impact on body weight, body mass index (BMI) and waist circumference3,4.

This ingredient can be found in the following products in United States:


  1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.
  2. Mariotti F, Pueyo ME, Tome D, Berot S, Benamouzig R, Mahe S. The influence of the albumin fraction on the bioavailability and postprandial utilization of pea protein given selectively to humans. J Nutr 2001;131:1706-13.
  3. Berryman CE, Agarwal S, Lieberman HR, Fulgoni VL, III, Pasiakos SM. Diets higher in animal and plant protein are associated with lower adiposity and do not impair kidney function in US adults. Am J Clin Nutr 2016;104:743-9.
  4. You W, Henneberg M. Meat consumption providing a surplus energy in modern diet contributes to obesity prevalence: an ecological analysis. BMC Nutrition 2016;2:1-11.