The maximum useful qualities of green peas are determined by the optimal ratio of macro- and microelements. It contains a fast-digesting protein that promotes rapid satiety. Vitamin A, which has a beneficial effect on the rate of metabolic processes. Ascorbic acid involved in recovery processes. Vitamin K helps in the absorption of calcium. Green peas do not accumulate harmful nitrates in their composition, its components block the entry of toxins into the body. Shock freezing is the best way to store green peas for a long time. At which not only the taste is preserved, but also the whole wealth of vitamins and minerals. The high quality of frozen products is confirmed by the implementation of HACCP principles in production, certificates of the ISO 22000 Food Safety Management System and the International Standard FSSC 22000 (Food Safety System Certification 22000).
Carefully selected raw materials always in stock
Without GMOs and preservatives
Soft shock freezing in modern reliable equipment
Strict adherence to contractual obligations and shipment schedules
Ingredients: green pea pods Maximum shelf life: 2 years