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Introducing our New World's Healthiest Foods Menu! You can get 100% of nutrients from the WHFoods.

The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or
advertising. Our mission is to help you eat and cook the healthiest way for optimal health.
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices




Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy


Herbs & Spices

Green peas references

  • Babatola LA, Ojo DO and Lawal IO. Influence of Storage Conditions on Quality and Shelf Life of Stored Peas. Journal of Biological Sciences 2008, 8(2): 446-450. 2008.
  • Edelenbos M, Christensen LP and Grevsen K. HPLC determination of chlorophyll and carotenoid pigments in processed green pea cultivars (Pisum sativum L.). J Agric Food Chem. 2001 Oct;49(10):4768-74. 2001.
  • Hernandez-Ramirez R, Galvan-Portillo M, Ward M et al. Dietary intake of polyphenols, nitrate and nitrite and gastric cancer risk in Mexico City. Int J Cancer. 2009 September 15; 125(6): 1424-1430. 2009.
  • Ismail A, Tiong NW, Tan ST et al. Antioxidant properties of selected non-leafy vegetables. Nutrition and Food Science. Bradford: 2009. Vol. 39, Iss. 2; p. 176-180. 2009.
  • Jokanović MR, Jovićević D, Tepić AN et al. Suitability of some green pea (Pisum sativum L.) varieties for processing. Suitability of some green pea (Pisum sativum L.) varieties for processing. Acta Periodica Technologica 2006, 37: 13-20. 2006.
  • Lisiewska Z, Słupski J, Kmiecik W et al. Effect of pre-freezing and culinary treatment on the content of amino acids of green pea. Acta Scientiarum Polonorum 2008, 7(4): 5-14. 2008.
  • Moriyama M and Oba K. Comparative study on the vitamin C contents of the food legume seeds. J Nutr Sci Vitaminol (Tokyo). 2008 Feb;54(1):1-6. 2008.
  • Murakami T, Kohno K, Matsuda H et al. Medicinal foodstuffs. XXII. Structures of oleanane-type triterpene oligoglycosides, pisumsaponins I and II, and kaurane-type diterpene oligoglycosides, pisumosides A and B, from green peas, the immatu. Chem Pharm Bull (Tokyo). 2001 Jan;49(1):73-7. 2001.
  • Rickman JC, Barrett DM and Bruhn CM. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930-944 (2007). 2007.
  • Sievenpiper JL, Kendall CW, Esfahani A et al. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia. 2009 Aug;52(8):1479-95. 2009.
  • Trinidad TP, Mallillin AC, Loyola AS et al. The potential health benefits of legumes as a good source of dietary fibre. Br J Nutr. 2010 Feb;103(4):569-74. Epub 2009 Oct 14. 2010.
  • Xu BJ, Yuan SH and Chang SK. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J Food Sci. 2007 Mar;72(2):S167-77. 2007.
  • Yoshida H, Tomiyama Y, Saiki M et al. Tocopherol Content and Fatty Acid Distribution of Peas (Pisum sativum L.). JAOCS, Journal of the American Oil Chemists' Society 2007, 84(11): 1031-1038. 2007.
  • Zhang D, Hendricks DG, Mahoney AW et al. Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal Fed to Anemic Rats. Journal of Food Science, 1985; 50(2): 426-428. 1985.

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