Peas are a valuable leguminous crop used diversely. First, it is widely used in food as a vegetable crop. Caloric value and products digestibility is high. The palatability traits of pea products are related to their chemical composition. On average, DIA in %: water — 9-15, protein — 18-35, NFE — 46-60, 0,6-1,5 — fat, 2-10 — fiber, 2-4 — ash.
Yellow peas bloom in June with yellow inflorescences. Dicotyledonous, smooth or oval-shaped peas. The legume is suitable for consumption and for processing.
Green peas are mainly consumed and are full of vitamins and minerals, as well as a vegetable protein concentrator. Moreover, as the seed matures, the content of citric acid in green peas exceeds that of potatoes. An interesting fact is the content of citric acid in green peas, which exceeds its percentage component even in potatoes. Green peas are also very beneficial in their raw condition.