Typically, peas contain 23.1–30.9% protein,1.5–2.0% fat, and minor constituents such as vitamins, phytic acid, saponins, polyphenols, minerals, and oxalates.[8] They also contain several classes of protein: globulin, albumin, prolamin, and glutelin.[8] The proteins are mainly albumins and globulins, which account for 10-20% and 70-80% of the protein in the pea seed, respectively.[2] The albumins are water soluble and considered the metabolic and enzymatic proteins, while the globulins are salt soluble and act as the storage proteins for the seed.[9] Globulins can be further classified into legumin and vicilin, which belong to the 11S and 7S seed storage protein classes, respectively.[9] Legumin is a hexameric protein, and vicilin proteins are trimers.[2]