Legume
Split
Split peas are dried peas (usually green or yellow marrowfat types) that have had the skin removed and the cotyledons split—the classic base for thick pea soup and dal-like porridges. They cook softer and faster than whole dried peas and break down into a creamy purée without soaking in many recipes. Simmer with aromatics, ham hock, or spices until falling apart. Green splits taste slightly sweeter; yellow splits are milder and common in European soups. Not a separate crop from pea: they are a processed form of dried pea seed.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.83 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 9.74 mg
- Salt 0.02 g
- Total Carbohydrate 19.9 g
- Dietary Fibre 5.88 g
- Total Sugars 2.07 g
- Complex / starch 12.1 g
- Protein 9.29 g
- Water 68 g
- Energy 121 kcal
- Water 68 g
- Carbohydrates 19.9 g
- Protein 9.29 g
- Fat 0.83 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Vitamins 145 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.48 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.8 µg
- Vitamin B9 — Folate 113 µg
- Vitamin C 2 mg
- Vitamin E 0.46 mg
- Vitamin K 7.3 µg
- Minerals 287 mg
- Major Minerals 286 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.48 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.8 · vitamin-b9-folate: 113.4 · vitamin-e: 0.46 · vitamin-k: 7.3 ·
Minerals
Split of Pea: composition reflects this culinary part relative to the whole ingredient.
History
Dried split peas became a storable protein staple across Eurasian peasant cookery.
Pease pudding and split-pea soups fixed split peas in British working-class kitchens.
Industrial splitting and packaging made green and yellow split peas a grocery staple.
Split peas remained a budget pantry legume for soups and plant-based cooking.