Split Peas

A steaming bowl of split-pea soup may be best known for providing warmth and comfort on a chilly afternoon, but this little pea also packs tons of nutrients.

One cup of cooked split peas contains 16 grams of protein and 16g of fiber. Split peas are also an excellent source of manganese, an important mineral for bone and cartilage health as well as antioxidant activity.

Split peas are also an excellent source of folate, which supports the body’s ability to flag damaged cells and destroy them as well as aid in the making of new cells. These fast-cooking peas are also a potent source of thiamin, potassium, and trace minerals such as copper and zinc.

Chef Tips

Split peas can absorb water more quickly than whole peas and do not need to be soaked. Though the green variety is the most widely available, you may want to try the yellow ones popular in South Asian and Mediterranean cuisines.

Green split peas are most commonly used to make quick and easy nourishing soups. The yellow variety is a staple for making dal similar to our Kitchari, and in the eastern Mediterranean, where they are often pureed into a delicious, hummus-like dip.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature, plus recommendations of the Academy of Nutrition and Dietetics, the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, and our team of editors work to help our readers discern truth from myth.

The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.

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