Pea Flour | whatsinit

About

What it is and where it shows up.

Pea flour is a finely milled powder produced from dried peas (Pisum sativum L.) by grinding or milling, and is used as a gluten-free, high-protein flour alternative in baked goods, pasta, snacks, and protein-fortified foods. It is valued for its protein content (typically 20–25%), dietary fibre, and micronutrients including iron, zinc, and B vitamins.

Safety summary

The regulatory and scientific consensus.

Pea flour is broadly regarded as safe for the general adult population, with regulatory bodies in the US, EU, and India recognising dried peas and their milled derivatives as traditional foods with a long history of safe consumption. Antinutritional factors such as lectins, phytate, and trypsin inhibitors are present in raw peas but are substantially reduced by the heat processing applied during flour production. No acceptable daily intake (ADI) has been established, as pea flour is treated as a whole-food ingredient rather than a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Dry peas (Pisum sativum) are a staple food with a very long history of safe use in the EU. EFSA's 2025 safety evaluation of pea fibre concentrate (FIPEA) confirmed no safety concern at proposed use levels and found no need for a numerical ADI. Pea flour as a whole food ingredient is not subject to food-additive authorisation under Regulation (EC) No 1333/2008; it is regulated as a general food under Regulation (EC) No 178/2002.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Peas are regulated as pulses under the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. FSSAI is actively formulating new dedicated standards for 'Yellow Pea and Yellow pea powder' under its standards development programme. Pea flour-based products are also recognised under FSSAI food product category 18.2.1 (Cereal or pulses flour/starch-based snacks and savouries).source
FDA (Food and Drug Administration) (United States)	Approved	Pea flour (ground dried Pisum sativum) is a traditional food ingredient with inherent GRAS status through common use. FDA separately confirmed GRAS status for pea protein (GRN 000581) and pea protein concentrate (GRN 000608), both manufactured starting from pea flour. No maximum use level is established; self-limiting levels apply based on food quality and consumer acceptability.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with legume allergy (including pea, lentil, or soy allergy) or known cross-reactivity with peanut should exercise caution, as pea proteins can sensitise susceptible individuals and trigger allergic reactions including anaphylaxis in rare cases, as documented in FDA GRAS notices GRN 000608 and GRN 000581 and in EFSA's 2022 assessment of pea-based novel foods.

Ibs — Pea flour contains fermentable oligosaccharides (galacto-oligosaccharides and fructans), which are high-FODMAP components that can exacerbate bloating, gas, and abdominal pain in individuals with irritable bowel syndrome.

Kidney Disease — Pea flour is relatively high in protein, potassium, and phosphorus; individuals with chronic kidney disease may need to limit intake under medical guidance to avoid worsening impaired mineral and nitrogen excretion.

Gout — Peas contain moderate levels of purines, and high consumption of purine-rich legumes may contribute to elevated serum uric acid levels, potentially triggering gout flares in susceptible individuals.

Research citations

The sources behind this verdict.

1FDA. Agency Response Letter GRAS Notice No. GRN 000581 (Pea Proteins – PURISPea, Pisum sativum L.). fda.gov
2FDA. Agency Response Letter GRAS Notice No. GRN 000608 (Pea Protein Concentrate – PPC, Axiom/SPRIM). fda.gov
3FDA. Agency Response Letter GRAS Notice No. GRN 000851 (Pea Protein Isolate, Roquette Frères). fda.gov
4FSSAI. FSSAI Standards Development Programme – Formulation of New Standards for Yellow Pea and Yellow Pea Powder. fssai.gov.in
5EFSA. Safety evaluation of pea fibre concentrate (FIPEA) as food additive, 2025. efsa.europa.eu

Independently researched5 citations