Ingredient:Split peas: Difference between revisions
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Created page with "thumb|right|300px|Cooked yellow and green split peas Split peas are field peas that have been dried, peeled, and split in half. Because the outer skin is removed, they break down easily during cooking to create thick, hearty, and creamy textures. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled split peas.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 118 kcal |- | '''Protein''' ||..." |
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[[File: | [[File:Split pea.jpg|thumb|right|300px|Yellow split peas]] | ||
Split peas are field peas that have been dried, peeled, and split in half. Because the outer skin is removed, they break down easily during cooking to create thick, hearty, and creamy textures. | Split peas are field peas that have been dried, peeled, and split in half. Because the outer skin is removed, they break down easily during cooking to create thick, hearty, and creamy textures. | ||
Latest revision as of 03:39, 16 October 2026
Split peas are field peas that have been dried, peeled, and split in half. Because the outer skin is removed, they break down easily during cooking to create thick, hearty, and creamy textures.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled split peas.
| Nutrient | Amount |
|---|---|
| Calories | 118 kcal |
| Protein | 8.3 g |
| Total Fat | 0.4 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 21.1 g |
| Sodium | 2 mg |
Culinary Uses
- The essential ingredient for classic split pea soup with ham. - Widely used in Indian cuisine (as matar dal) and Caribbean curries. - Excellent for purees and thick, starchy side dishes.
