Peas
Legumes are a source of protein for more than 2 billion people in the world. It is low in fat, high in carbohydrates, and nutritious. 22% of vegetable proteins and 7% of carbohydrates in human nutrition in the world; 38% of the protein in animal nutrition, and 5% of carbohydrates are provided from legumes.
In addition, the importance of legumes in vegetative production increases even more because of their ability to bind the free nitrogen of the air to the soil, and their use in crop rotation, increasing the fertility of the soil thanks to the pile roots, contributing to the improvement of the soil structure in salty soils and fallow areas.
Peas are annual plants with a one-year life cycle. They are a cool-season crop that is cultivated in many regions of the world; planting can take place anywhere from winter to early summer, depending on where you are. These are the ingredients of pease porridge and pea soup, which were staples of medieval cuisine; in Europe, eating fresh immature green peas was an early modern culinary invention.