Yellow Peas
| Botanical Name : | Lathyrus Aphaca |
| English Name : | Yellow Peas |
| Hindi Name : | Toor |
| Family Name : | Fabaceae |
Cultivation
Main Cultivation in Canada, France, Ukraine.
Yellow Pea or Matar/ Vatana is dry field Pea, with seed coat being golden yellow in colour and the inside dry seed of a darker yellow colour. It is slightly larger than Green Pea and is mostly consumed in West and East India. In Kolkata, Ghugni made from Matar is one of the most popular street foods.
Varieties
Machine Clean & Farmer Dressed.
No 2 or better.
Nutrition Value
Excellent source of molybdenum. High levels of calcium, magnesium, manganese, zinc, copper, iron and potassium, B vitamins and folic acid. Low in fat. High in soluble fibre peas help balance blood sugar levels while providing steady, slow-burning energy
Very low in saturated fat
Low in sugar
Very high in dietary fiber
High in iron
Usage
Used for making dhals, and besan,
Yellow Peas, also known as the Field Pea, Soup Pea, dry pea or Matar Dal, belongs to the species Pisum sativum, together with the fresh garden peas, Sno-Pea and Sugar Snap Pea.
Packing
Bulk in contaniers & 50 kgs