Figure 1.

(a) pea and (b) faba bean crops in the field; (c) pea and (d) faba bean immature pods; (e) wrinkled pea seeds, with increased levels of resistant starch; (f) round (smooth) pea seeds of a commercial cultivar (Enigma); (g) seeds of wild pea (P. elatius), a species which has provided diversity for a nutritional trait; (h) faba bean seeds with pale testae, preferred for animal feed; (i) faba bean seeds with testae containing high levels of tannins, anti‐nutritional compounds that give a bitter taste. [Colour figure can be viewed at wileyonlinelibrary.com]