Pease – beans families, pease gentles plants kind. This is annual grassy plant. Growth is pulse, where are round or irregular greenish yellow, reddish yellow or green seeds. Proteins in pease are more than in other vegetables but not less than in meat. Pease protein contains from very important amino acids (cistine, lysine, tryptophane, arginine, methionine), witch synthesize only plants. They are vitally important for people and for animals. There are suggar, phosphorus 122 mg%, starch, kalium salts 285 mg%, fats, vitamins A, B1, B2, C. Green pease are 1,5-2 times calorifical than other vegetables and potatoes. They contains till 20 % proteins, carotine, cellular, 25 mg% vitamins B, C.

Green pease used in dietary nutrition. Ripe peases are eated boiled. From boiled peases are made conserve. They can be puted into flour in bread bake process. Not ripe – green peases – are eated fresh, dry and conserved. It is also known this plant medical characteristics.