Green peas mature in 60 to 75 days for early types and 80 to 95 days for main crop varieties. Best grown in cool autumn and winter (Ashwin-Kartik in plains; Bhadra-Ashwin in hills).
Rich plant-based protein source (5-6g per 100g), high in dietary fiber, Vitamin K, Vitamin C, and iron. Promotes healthy heart function and gut microbiome.
Contains purines and oligosaccharides which can cause gas, flatulence, or mild gout flare-ups if consumed in excess.
Powdery Mildew (Erysiphe pisi), Fusarium Root Rot, Rust (Uromyces fabae), and Pea Aphid (Acyrthosiphon pisum).
Legume crop fixing its own nitrogen. Apply 10 tons FYM/ha. NPK: 25:60:40 kg/ha applied as basal dose at the time of seed sowing.
Harvest when crop reaches optimal market maturity and full color
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