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Pea among vegetable plants is richest in protein. In its structure, pea protein is very similar to meat protein due to the content of such amino acids as tryptophan, cystine, methionine and lysine. Peas are one of the sources of ascorbic acid, fiber, carotene and vitamins. More than 7% of peas consists of sugars of various types and up to 3% of starch. Peas are several times more nutritious than other consumer vegetables. The spectrum of pea minerals includes manganese, zinc, cobalt, copper, magnesium, as well as salts of iron, phosphorus, potassium and calcium. Calorie green peas - only 72 Kcal per 100 grams. Recent scientific studies have proven that ordinary pea is a real medicine. Pea fruits contain substances capable of delaying the processes of oxidation, they contain a high percentage of vegetable protein and the most important mineral substances. Peas slows down the aging and wilting of the skin, reduces the possibility of cancer, prevents the occurrence of heart attacks and hypertension. CUP: split and whole peas.