About the Product

This is a genus of annual herbaceous plants from the legume family. The European and African Mediterranean, as well as the territory of Central Asia, are considered to be the place of origin of most of its species. Archaeologists claim that pea seeds have been used by humans since the Stone Age. This legume is characterized by the fact that it contains a large amount of protein and fiber, and therefore has a beneficial effect on metabolic processes and can be a good source of protein for vegetarians and athletes.

Benefits of Peas

Peas have a high content of potassium and phosphorus, which play a significant role in regulating the processes of the cardiovascular and nervous systems. This legume has a high content of B group vitamins (B1, B2, B3, B6), as well as vitamins C, K, A and E. In addition, peas are rich in trace elements such as sodium, calcium, magnesium, iron, zinc and selenium. All these vitamins and nutrients often play an essential role in many key processes in the body and support its regular function. Keep in mind that along with peas, a number of valuable acids enter the body, such as: glutamine - the most important element for brain function, or pantothenic acid, which is necessary for regulating metabolism and providing synthesis of cholesterol, hemoglobin and histamine, as well as the folic acid, which significance is observed in its participation in the formation of red blood cells and contribution to the normalization of blood formation.


The use of peas has a beneficial effect on the human cardiovascular system, and, above all, it is recommended to people suffering from hypertension, because the high content of potassium, magnesium and calcium helps maintain normal blood pressure. Dietary fiber helps to normalize cholesterol levels, reducing the risk of arteriosclerosis. In addition, antioxidants, along with vitamins A and E, protect cells from destruction and thus contribute to the fight against cardiovascular disease. Peas are also recommended for people suffering from diabetes because it has a low glycemic index and is high in fiber, which reduces the rate of carbohydrate absorption, leading to a gradual rather than rapid increase in blood sugar.