Because its cultivation dates back thousands and thousands of years, the green pea is widely recognized as one of the first food crops to be cultivated by humans. Grown in Kenya and Guatemala for is warm climate atmospheric condition the peas grown in these regions tend to have a sweet flavour. Peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and foliate. Peas were apparently consumed in dry form throughout much of their early history, and did not become widely popular as a fresh food until changes in cultivation techniques that took place in Europe in the 16th century.