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Ethiopian garden or green peas are a type of pulse, with one seedpod containing four or six peas. It is widely recognized as one of the first food crops to be cultivated by humans. Garden/green peas have rounded pods that are usually slightly curved in shape with a smooth texture and vibrant green color. Inside of them are green rounded pea seeds that are sweet and starchy in taste, widely grown as a cool season vegetable crop. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler like central Shewa,Gonder, Gojam and some Oromia regions with high altitude, tropical areas. Green pea needs a subtropical or tropical climate with range 800-1100 millimeters of annual rain.
The unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits. Included in these phytonutrients are some recently-discovered green pea phytonutrients called saponins. Due to their almost exclusive appearance in peas, these phytonutrients actually contain the scientific word for peas (Pisum) in their names: pisumsaponins I and II, and pisomosides A and B. When coupled with other phytonutrients in green peas—including phenolic acids like ferulic and caffeic acid, and flavanols like catechin and epicatechin—the combined impact on our health may be far-reaching. For example, some researchers have now speculated that the association between green pea and legume intake and lowered risk of type 2 diabetes may be connected not only with the relatively low glycemic index of green peas (about 45-50) and their strong fiber and protein content, but also with this unusual combination of antioxidant and anti-inflammatory phytonutrients. Ordinarily, we would expect this extraordinary list of antioxidant and anti-inflammatory nutrients to be associated with lower risk of most inflammatory diseases, including heart disease, type 2 diabetes, and arthritis.
Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium, acholine, carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamin E, minerals, fatty acids, amino acids and more.
Excessive inflammation and oxidative stress are risk factors not only for the development of chronic diseases like type 2 diabetes, but also for the development of cancers. A recent research study has begun to examine the benefits of green peas with respect to one particular type of cancer—stomach cancer. Stomach cancer (also called gastric cancer) is a disease that occurs more commonly in persons who have very low intake of antioxidant and anti-inflammatory nutrients, including key nutrients called polyphenols. Green peas are very likely to provide some unique health benefits in this cancer-prevention area. Of course, coumestrol is not the only cancer-protective nutrient present in green peas! The wide variety of antioxidants and anti-inflammatory phytonutrients in green peas is very likely to play a primary role in the cancer-preventive benefits of this food.
We keep our stock at moisture content minimum 12% to prevent insect and or disease outbreaks in storage. Usually our storage system carefully fumigated before storing the stock and all storage areas we have monitored regularly to identify potential problems early. We often pack at the time of sales in 50kg package system but it might vary depend on the demand of the buyers.