Peas, Corn

Around 5000 years ago peas was grown in the Middle East and in Balkans. Before XVIII century peas was considered to be delicacy and its dry seeds were eaten. Later there were cultivated sorts, meant for eating in the raw state. Green peas is one of the most nutrient vegetables, as it contains a lot of indispensible amino acids, has high concentration of sugar, fats and starch. It is enriched with vitamins of B group, PP, C and B-carotene. Peas contains essential for organizm mineral salts of Potassium, Sodium, Magnesium, Calcium, Ferume, Phosphorus, Copper, also active lipotropic and anti-sclerotic substances. According to the latest investigations of Canada scientists, substances the green peas contain improve activity of cardiovascular system and kidneys. We use marrowy peas gathered at our fields and conserved not later than 6 hours after gathering. The most soft young peas is used for production of premium goods under TM “Veres Ambassadorial”.
Corn or maize is one of the oldest grain varieties coming from Mexico. According to archeological data human trumbled an idea to grow corn around 1000 years ago. Corn is enriched with mineral salts of Potassium, Calcium, Magnesium, Ferum and Phosphorus. Corn contains indispensible amino acids – lysin, tryptophane, vitamins of B group, vitamins PP, C and B-carotene. In those countries where corn is highly consumped, amount of cardiovascular system diseases is essentially lower. Evidently it happens thanks to fat amino acids removing cholesterol from organizm. In conservation we use sugar corn of sweet and super sweet sorts which is kept at milky-wax ripeness level for saving its soft taste and useful substances. Special super sweet corn sort is used for production of corn under TM “Veres Ambassadorial”.