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)
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
