The flavonol content of peas as influenced by variety and light, and a note on the flavonol content of broad beans

Abstract The flavonol contents of the leaves and pods of peas are influenced particularly by the amount of light irradiation received, while varietal differences appear to be of lesser importance. The seeds contain only traces of flavonols (< 1 part/106). Broad beans on the other hand contain ca 30–70 parts/106 of flavonols, determined as kaempferol, quercetin and myricetin after hydrolysis of the respective glycosides. The flavonols are localised mainly in the skin. No myricetin could be detected in the pods and leaves.