Protein and mineral contents of pea (Pisum sativum L.) genotypes grown in central Anatolian region of Turkey.

Abstract

This study investigated differences in protein and mineral contents in grains of nineteen pea (Pisum sativum L.) cultivars. Statistically significant variations were found amongst the genotypes for all variables. The protein and minerals analyzed for all pea genotypes show that protein varies from 21.13 to 27.05, potassium from 562.8 to 937.8 mg/ 100 g, phosphorus from 163.4 to 374.2 mg/100 g, calcium from 45.91 to 157.40 mg/100 g, magnesium from 47.31 to 102.81 mg/100 g, sulfur from 75.69 to 194.4 mg/100 g, iron from 2.19 to 5.84 mg/100 g and zinc from 2.10 to 5.71 mg/100 g. Negative and significant relationships were found statically between protein content and potassium (K), between protein content and sulfur (S), and between protein content and zinc (Zn).