GREEN LENTILS

The rapeseed plant (Brassica napus) is widely valued for its oil-rich seeds, which produce a healthy, light tasting oil used in cooking and biodiesel production. Rapeseed is a plant with yellow flowers. It usually grows up to 30 cm. In agriculture, rapeseed benefits crop rotations by improving soil health and serving as protein-rich livestock feed after oil extraction. Moreover, rapeseed has medical use as its bioactive compounds have shown antioxidants and anti-inflammatory properties that may support heart health and metabolic balance. Also, α-linolenic acid existed in rapeseed ameliorates wound healing.

RED LENTILS

Red lentils, that are famous for their vibrant color and quick cooking time, are highly nutritious legume. Unlike other verities, red lentils have a softer texture and tend to break down easily, making them ideal for soups, stews and purees. Widely used in Middle Eastern and south Asian cuisines, red lentils add a mild, slightly sweet flavor to dishes. Red lentils are packed with plant-based protein, fiber and essential nutrients like iron and folate, supporting a healthy and balanced diet. In agriculture, red lentil plays an important role in improving soil fertility by naturally fixing nitrogen and reducing reliance on synthetic fertilizers.

PEAS

The pea plant (Pisum sativum) is a legume valued for its edible seeds, pods, and leaves. It grows in cool climates and is widely cultivated for its nutritional benefits, as peas are rich in protein, fiber vitamins, and minerals. Peas are used in variety of cuisines, either fresh, frozen or dried. Peas are key ingredient in soups, stews and salads. Apart from food, pea plants are also used in animal fodder and have a significant impact in enriching soil with nitrogen due to symbiotic relationship with nitrogen fixing bacteria.

CHICKPEAS

The chickpea or garbanzo bean, which its scientific name is Cicer arietinum, is a nutrient rich legume widely cultivated for its edible seeds. Chickpeas are known for their high level of protein, fiber, and essential nutrients which makes them an important ingredient in cuisine worldwide. In addition to their culinary uses, chickpeas are useful in improving soil fertility through nitrogen fixation. Their versatility and health benefits make them a valuable crop globally.

YELLOW PEAS

The yellow pea plant (Pisum sativum), a hardy legume, is valued for its versatility in agriculture, medicine, and industry. Rich in protein, fiber, group B vitamins, potassium, and magnesium. Yellow pea is a main ingredient in plant-based diets and a necessary part of protein powders and gluten-free flours. Yellow pea seeds are used in production of starch which finds application in biodegradable plastics and adhesives, promoting sustainability in industries. Additionally, yellow pea is an eco-friendly crop in sustainable farming practices.