Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)

This dataset refers to a collection of 81 pea ( Pisum sativum L.) genotypes grown at the experimental farm “P. Martucci”of the University of Bari “Aldo Moro”sited in Valenzano, Italy (41 °01 22.1’’ N 16 °54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the vari- ations of these pea genotypes and provide useful informa- tion to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms.