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Peas have been cooked in water containing radioactive calcium and the movement of calcium ions into the cotyledons has been followed by autoradiographic techniques. Peas of good cooking quality absorbed more calcium than did good cooking peas. The absorbed calcium was concentrated in the peripheral region of the cotyledons. The addition of ammonium citrate to the cooking water reduced the uptake of calcium ions by the peas. Results will be presented that suggest that the characteristic of the pectin in the pea may play a more important role in determining the cookability of peas than does the phytic acid content …
