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The small spherical green sperm-fruit or the multi-seeded pod of the plant Pisum sativum, as well as the plant itself, is usually referred to as pea.

It is very tasty due to its sweet taste and has significant health benefits.

It is one of the best sources of protein and carbohydrates and contains potassium, phosphorus (important for the proper functioning of the heart and nervous system), carotene (protects against free radicals) and fiber necessary for the proper functioning of the intestine.
Peas also contain B vitamins and vitamin C, iron, calcium, magnesium and antioxidant flavonoids, which protect cells from ultraviolet radiation, fight inflammation and reduce inflammation, and reduce the risk of thrombosis.
It has 1.6 units of iron per 100 g. food and our body absorbs about 20% of it.

The high content of peas in fiber and protein, slows down the digestion of sugars, automatically regulating their blood content. The many antioxidant and anti-inflammatory compounds in peas support healthy blood vessels. Finally, niacin in peas helps reduce the production of triglycerides and VLDL (very low density lipoprotein), which results in less bad cholesterol and increased levels of HDL (“good”) cholesterol.