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The little spherical seed or seed-pod of the pod fruit Pisum sativum is known as the pea. Peas can be green or yellow, and each pod includes numerous peas. Peapods are classified as fruit since they contain seeds and originate from the ovaries of a flower.
Pea, commonly known as garden pea, is a herbaceous annual plant of the Fabaceae family that is planted for its edible seeds almost everywhere. Fresh, canned, or frozen peas are available, and dried peas are widely used in soups. Sugar peas and snow peas, for example, yield edible pods that may be eaten raw or cooked like green beans and are popular in East Asian cuisines. The seeds provide a good source of protein and dietary fiber, and the plants are relatively easy to grow.
While the exact origins of domesticated peas are unknown, the pea is one of the world's oldest cultivated crops. The wild plant is native to the Mediterranean region, and late Neolithic remains have been discovered in the Middle East. The crop was introduced to the New World and other parts of the world via European colonialism. Peas in an Austrian monastery garden were famously employed by the monk Gregor Mendel in his pioneering investigations of the nature of inheritance in the mid-1800s.
Dwarf, half-dwarf, trailing, smooth-seeded, and wrinkled-seeded cultivars are all popular. The procedure of canning and freezing differs depending on the type, plant size, pod shape and size, and development period.
Peas are high in vitamins C and E, zinc, and other antioxidants, all of which help to boost your immune system. Vitamins A and B, as well as coumestrol, aid to reduce inflammation and minimize your risk of chronic diseases including diabetes, heart disease, and arthritis.
Peas are high in heart-healthy minerals like magnesium, potassium, and calcium, as well as antioxidants like vitamin C and phytonutrients like carotenoids and flavonols, which protect the heart and improve circulatory function.