Split-pea

Split pea is a type of pea, specifically a Pisum sativum, that has been dried, peeled and split. The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed's cotyledon.

There are yellow and green varieties. The green peas have a more vibrant flavour. They are used to make pea soup, and are the main ingredient in the Dutch pea soup erwtensoep. The yellow variety is used to make a soup very similar to the green pea soup and is popular in Europe and North America.

Split peas are high in protein and low in fat, with one gram of fat per 350 calories serving. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of dietary fiber. Green split peas are particularly rich in dietary fiber.

Culinary uses

Split peas are used for making pea soup or potage, which was popular in the Middle Ages, from the 5th to the 15th centuries. Split peas are also used in New England clam chowder recipes.

In north India, they are used to make a special type of dal, called chana dal, which is a lighter version of chickpeas. In south India, they are used to make a variety of dishes, including dosa and vada.

Nutritional value

Split peas contain several important nutrients and have some health benefits. They are a good source of protein, dietary fiber, and several vitamins and minerals, including Vitamin A, Vitamin B, Vitamin C, and iron. They are also low in fat and calories, which makes them a healthy choice for those trying to lose weight or maintain a healthy weight.

See also

• Pea soup
• Pisum sativum
• Chana dal

Split-pea Resources
Latest articles Most recent articles Ongoing trials	Wikipedia