Peas (Pisum sativum)

Names

Arabic: بازلاء (Bazella), بسلة (Bassella)

English: Peas, Garden peas

Scientific Name: Pisum sativum

Botanical Description

Family: Fabaceae (Legume family)

Growth: Annual climbing plant (50-200 cm)

Leaves: Pinnate compound with tendrils

Flowers: White or pink

Pods: Contain 4-10 seeds

Main Varieties

Green peas: For fresh/frozen consumption

Dry peas: For cooking after drying

Sugar snap peas: Edible pods

Snow peas: Flat pods

Health Benefits

✓ Plant protein (5-6% fresh, 22-25% dry)
✓ Vitamin K (40% daily requirement)
✓ Iron source (1.5mg/100g)
✓ Digestive regulation (5-6g fiber)
✓ Antioxidants (flavonoids)

Medicinal Uses

Bone health: Vitamin K and manganese

Blood sugar control: Low glycemic index

Anemia prevention: Iron and vitamin C

Traditional medicine: Diuretic properties

Cultivation Methods

Climate: Cool to moderate (7-24°C)

Soil: Light loamy (pH 6-7.5)

Planting:

Egypt: October-November (winter)

Europe: February-April

Irrigation: Regular (not drought-tolerant)

Harvest: After 60-90 days

Used Parts

Fresh/dried seeds

Young shoots

Pea powder

Active Compounds

Proteins: Legumin, vicilin

Carbohydrates: Resistant starch

Vitamins: A, B1, B6, C, K

Minerals: Iron, magnesium, zinc

Phytochemicals: Lutein, zeaxanthin

Export details to all parts of the world

Peas grains for export
Drying: Natural sun drying and
industrial drying
Packaging: Bags
Package Weight: 20 kg
Container: 20-foot container
Sorting and Packing: Automate