Split pea

From Wikipedia, the free encyclopedia

Split peas are the dried peeled and split seeds of Pisum sativum. They come in yellow and green varieties. They have been mechanically split so that they will cook faster.

Yellow split peas are sometimes wrongly referred to as a synonym for the Indian toor dal (split pigeon peas) or chana dal (split yellow gram, chickpeas or garbanzo beans); while all commonly known as peas the latter are from other legume species.

They are a great source of protein.

Green and yellow split peas are commonly used to make pea soup, and sometimes pease pudding.

Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates. A refined version of this snack is said to have been a favorite of Empress Dowager Cixi^{[citation needed]}.

Split peas (raw) Nutritional value per 100 g (3.5 oz)
Energy 340 kcal   1430 kJ
Carbohydrates     60 g - Sugars  8 g - Dietary fibre  26 g   Fat 1 g Protein 25 g Thiamine (Vit. B1)  0.7 mg   54% Pantothenic acid (B5)  1.7 mg  34% Folate (Vit. B9)  274 μg  69% Iron  4 mg 32%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

This vegetable-related article is a stub. You can help Wikipedia by expanding it.