Whole Green Pea Flour
Pea flour is a whole-food ingredient providing protein (~20-25%), fiber, iron, and folate. The main consideration is allergenicity: pea is a recognised emerging allergen with cross-reactivity to peanut and other legumes; while not a top-9 allergen in FDA rules (sesame is, since 2023), labeling as 'pea' is required.
What it is
Flour milled from whole dried green peas (Pisum sativum), retaining bran, hull, and germ.
Plant protein and fiber source; gluten-free flour.
Why it's flagged
- legume/pea allergen cross-reactivity with peanut
- FODMAP / GI symptoms
- antinutrients (lectins, saponins) reduced by cooking
What regulators actually say
"Pea flour - Protein 24.5 g per 100 g; Fiber 11.4 g per 100 g."
"Cross-reactivity between pea and other legumes including peanut has been documented in sensitised patients."
Regulatory status
United States — FDA
Permitted whole-food ingredient; pea is not a Big-9 allergen but must be declared by name.
European Union — EFSA
Permitted; not on EU Annex II allergen list.
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