Egyptian Pea is a term used to refer to a plant species scientifically known as Lathyrus sativus. It is an annual legume native to the Mediterranean region, including Egypt, hence its name. Also known as grass pea or chickling vetch, Egyptian Pea is a member of the Fabaceae family and is cultivated for both its seeds and as a forage crop.
The plant typically grows up to two meters tall and has compound leaves with tendrils that assist in climbing. The flowers are usually purple or white and give way to pods containing two to eight seeds, commonly referred to as peas. These seeds are small, oval-shaped, and have a characteristic brown or black color.
Egyptian Pea has been cultivated for centuries and is considered a valuable food source in some regions due to its high protein content. However, caution should be exercised as the seeds of this plant contain a neurotoxin called β-N-oxalyl-L-alpha, beta-diaminopropionic acid (ODAP), which can cause a condition known as lathyrism if consumed in large quantities over a prolonged period. Lathyrism is characterized by paralysis and can be debilitating.
Despite its potential health risks, Egyptian Pea remains a significant crop in some areas due to its ability to grow in relatively poor soil conditions. Additionally, it serves as a valuable forage crop for livestock, providing fodder during dry periods. Efforts are also being made to breed varieties with reduced levels of ODAP to mitigate the health concerns associated with its consumption.
In summary, Egyptian Pea is a legume plant cultivated for its seeds and as forage. It is known for its high protein content but should be consumed in moderation due to the presence of a neurotoxin that can cause
