Lathyrus sativus: An Overview of Chemical, Biochemical, and Nutritional Features

One of the most important challenges in the modern world of food and beverage is the persistence of world hunger. Also, the surplus production of food in richer countries has determined important environmental problems. The problem should not be only the identification of the best food for human beings, but also the possibility of supplying this food in adequate amounts, with good nutritional intakes and in a sustainable way. In the ambit of crops, cereals are always the first choice. However, other vegetables can be considered with favour, including grain legumes. The use of domesticated legumes and pulses in human history is well documented worldwide. One of the most interesting grain legumes (because of its intrinsic resistance to drastic environmental conditions) is Lathyrus sativus (grass pea). Similarly to other grain legumes, it is historically reported to be used for the production of soups, unleavened breads, and other meals. On the other hand, grass pea may be questioned with concern to human and animal nutrition because of a peculiar neurotoxin associated with neurolathyrism disease. This chapter concerns chemical and biochemical properties of grass pea, with nutritional evaluations.