Leguminous crops

Peas

A rich source of protein. Pea proteins are similar to meat proteins as they contain a number of essential amino acids (cystine, lysine, tryptophan, methionine). Peas also contain a lot of ascorbic acid (up to 59 mg%), various sugars (more than 7%), starch (1-3%), vitamins C, PP, B group vitamins, carotene, and fiber. The nutritional value of peas is 1.5-2 times higher than potatoes and other vegetables; in addition, peas are rich in potassium, calcium, phosphorus, and iron salts. 

The Company has been growing peas since 2015. This crop is a good predecessor for the Company's main production crops. 

Pea variety – Aksaysky.

Chickpeas

Among leguminous crops, it ranks first in nutritional value. The protein content аin chickpea seeds varies from 20.1 to 32.4%. In terms of the amount of essential amino acids – methionine and tryptophan, chickpeas surpass other legumes. Chickpea seeds contain high levels of phosphorus, potassium, and magnesium.

Chickpeas are a good source of lecithin, riboflavin (vitamin B2), thiamine (vitamin B1), nicotinic and pantothenic acids, and choline. They are widely used for food and feed purposes, as well as raw materials for the canning and food industries.

Lentils

A truly remarkable product with many advantages. Its energy value is about 284 kilocalories. It is no coincidence that vegetarians quite successfully replace meat with lentils: they contain up to 60 percent protein. In addition, lentils are rich in carbohydrates, fiber, mineral salts, potassium, phosphorus, essential amino acids, as well as starch, fats, vitamins B1, B2, PP, and C. In terms of iron content, they rank first among legumes. 

Lentils are widely used in the food industry for the preparation of protein preparations, sausages, etc. Due to the abundance of beneficial properties, lentils have long been used in folk medicine. 

They have been in the company's crop rotation since 2015.