Peas
Peas are the predominant export crop in world trade and represent an estimated 40% of the total trade in pulses. Canada, the United States, and the European Economic Community are the three largest exporters of peas in the world. Peas are among the four most cultivated legumes next to soybeans, groundnuts and beans Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fibre.
Green Peas
Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin K, some of which our bodies convert into K2, which activates osteocalcin, the major non-collagen protein in bone.
Green peas also serve as a very good source of vitamin B6 and folic acid.
Green Peas Slit
Green Split Peas (Pisum Stivum) are part of the legume family. Split Peas are husked and split in half. The Green Split Pea is about 1/4 of an inch wide and pale green in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment.
Yellow Peas
Produced in Canada, USA, France, Ukraine.
Yellow Peas Slit
Bright yellow decorticated peas. They hold their shape when cooked for 5-6 minutes. Wonderful for salads or quick seasoned side dishes. If cooked longer they will puree into a good soup base with fresh vegetables added meats, pasta or fish.
Pigeon Peas
The name of this plant originated from Barbados, where this crop is an important pigeon feed.
The pigeon pea plant is extensively cultivated in different parts of India and Eastern Africa. There are also some other locations where it is grown Myanmar, Thailand, Ethiopia, Kenya, Tanzania, Nigeria, Australia, Florida, Jamaica, Central America
Peas (Pisum Sativum) were one of the first cultivated crops and were first domesticated in South & West Asia.have been developing and are cultivated in India and other countries.