Split

Legume

Split

Split black-eyed peas are dried peas halved and often skinned, similar in use to other split pulses. They cook faster than whole, break down more readily into thick soups and purees, and are common in some Indian and African preparations where a smoother potage is wanted. Rinse well; foam can rise during the first boil. Season after they soften. Splits are less common in US Hoppin’ John (which wants whole peas) but useful for dals and baby food–style purees.

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Characteristics

Preparations

BoiledDal StyleDriedPureed

Traits

Breaks DownFast CookingHalvedMildQuickSoftSoup FriendlyStarchy

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 127

Amount per 100 g

  • Total Fat 0.75 g
  • Saturated Fat 0.2 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.21 g
  • Polyunsaturated Fat 0.31 g
  • Cholesterol 0 mg
  • Sodium 9.98 mg
  • Salt 0.02 g
  • Total Carbohydrate 19.3 g
  • Dietary Fibre 6.25 g
  • Total Sugars 1.95 g
  • Complex / starch 12.6 g
  • Protein 9.09 g
  • Water 64.3 g
Detailed nutrients

Split of Black-Eyed Pea: composition reflects this culinary part relative to the whole ingredient.

History

Split cowpeas entered trade as a faster-cooking pulse form alongside whole dried peas.

Packaged split black-eyed peas served industrial soup and puree production.

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