Green Pigeon Peas
Yellow Pigeon Peas
Green Pigeon Peas
Yellow Pigeon Peas
Product Type : PEAS Style: Dried Drying Process : AD Cultivation Type : COMMON Packaging : Bulk, PP Bag Weight (kg) : 50 Shelf Life : 24 WHAT IS PIGEON PEA? Source of protein for the population of subcontinent. Pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa, and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume capable of symbiosis with Rhizobia, the bacteria associated with the pigeon pea enrich soils through symbiotic nitrogen fixation. TYPES WE OFFER? Best Pigeon pea supplier in SUDAN Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum, nec sagittis sem nibh id elit. Duis sed odio sit amet nibh vulputate cursus a sit amet mauris. Morbi accumsan. SOURCE OF PIGEON PEA Africa produces about 21% of global production. Pigeon peas in numbers: Is estimated at 4.98 million MT of world production. The total number of hectares grown to pigeon pea is estimated at 5.4 million. India accounts for 72% of the area grown to pigeon pea or 3.9 million hectares.
Toor Dal
Toor Dal
Yellow split Pigeon peas - Arhar dal, Toor dal, Tuvar dal Toor dal is pigeon pea. It belongs to the Plantae Kingdom and is a perennial legume. Toor dal's seed is commonly available in Latin America, Asia, and Africa. Toor dal is a major source of protein and is consumed on a wide-scale basis in India.
Split Pigeon pea
About the product: A yellow-colored lentil that is flat on one side and oblong in form, it is commonly used in Indian cuisine. Arhar dal or split toor (tuvar) dal are two frequent names for pigeon pea. Its origins may be traced back to the eastern section of peninsular India. It serves as both a meal and a cover crop. It is ususally served with a hot bowl of rice. It has a nutty, mild taste. They were first farmed 3500 years ago, and now, over 4.3 million pounds of pigeon peas are produced each worldwide, with India accounting for 82%. Nutritional Value: Pigeon Peas is extremely nutritious since it is high in proteins and amino acids. Theyâ??re also a good source of vitamin C. It has a high dietary fibre content and is cholesterol-free. They also contain thiamine, magnesium, phosphorous, potassium, copper and manganese, it also provides an adequate amount of iron and selenium. Health Benefits: Its high carbohydrate content aids in maintaining a healthy blood sugar level while also providing energy. Some of the health benefits of Pigeon Peas are: Maintains blood pressure Prevents anemia Aids weight loss Helps to boost energy Promotes a health heart Improves digestive health
Toor Dal
Oily Pigeon Pea Hindi Name : Teliya Toor Dal Enjoy the creamy texture and rich flavor of oily pigeon peas in your cooking. Pulses Available Packing Size - 1Kg / 2Kg / 5Kg
Pigeon Pea Hindi Name : Toor Dal Pulses Available Packing Size - 1Kg / 2Kg / 5Kg Discover the versatility and nutty flavor of pigeon peas in your favorite recipes.
Pigeon Peas Nutrients: Calories - 343 calories, Dietary Fiber - 15 g , Carbohydrate 63 g. Protein: 22g Protein: 22g Fat: Fat - 1.5g Vitamin: vitamin D Product Details: Pigeon pea is one of the most popular tropical and subtropical legumes. It is fast-growing and also known to be drought resistant. The pigeon pea exporter in India exports tonnes of pigeon pea each year. Pigeon peas are used to many cuisines across the world including India and Indonesia. Thus the pigeon pea export from India has been on the rise. Due to its uses in animal feeding and so on Indian pigeon pea exporter is earning good profits. Many varieties are included in pigeon pea export from India.
Dry pigeon peas are common in Indonesian and Indian cuisines. In India, pigeon peas are soaked, dried, hulled and split to prepare dhal. In Indonesia, pigeon peas are fermented with Rhizopus mold then soaked, dehulled, and cooked to produce tempeh. Fermentation with Aspergillus oryza gives a sauce similar to soy sauce, Dry peas can be ground and mixed with wheat flour to give a higher protein content than flour alone. Immature pods may be cooked in curries and other relishes. Pigeon pea has numerous uses in animal feeding as well. The leaves and pods are valuable and palatable protein-rich fodder. Leaves are sometimes used to replace alfalfa in ruminant diets in areas where alfalfa cannot be grown. Seed processing by-products, and sometimes the whole seeds, are used as livestock feed. The seeds can be fed to poultry and mixtures of pigeon peas with maize grain. Plant breeders have created varieties adapted to drier conditions, more resistant to diseases, and suited to different production systems and cropping cycles. Since the 1990s there has been an increase in varieties available, allowing selection of cultivars with not only higher grain yields but also higher forage yields and crude protein.
(Arhar / Toor / Red Gram)
Pigeon Pea (Tuvar Dal)
Pigeon Peas Uganda
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