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. 2018 May 2;8:6865. doi: 10.1038/s41598-018-25130-3

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Ferritin in immature frozen peas and mature dry pea seeds is destabilized by different cooking methods. Frozen garden peas were boiled or microwaved, and mature dry peas were soaked and boiled. Protein extracts were analysed for ferritin monomer by protein blot analysis (top panel) and for iron associated with ferritin by in-gel Perls’/DAB staining (lower panel). The data are representative of 2 biological repeats.