Know what’s on your plate
Split green peas
Calories & nutrition facts
mature seeds, raw
Nutrition facts
Per 100 g% DV- Calories 364 kcal —
- Protein 23 g 46%
- Carbohydrate 39 g 14%
- Fat 3.9 g 5%
- Saturated fat 0.4 g 2%
- Fibre 22 g 79%
- Sugars 3.1 g —
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 7 µg 1%
- Vitamin C 1.8 mg 2%
- Vitamin D 0 µg 0%
- Vitamin E 0.12 mg 1%
- Vitamin K 15.9 µg 13%
- Thiamin (B1) 0.72 mg 60%
- Riboflavin (B2) 0.24 mg 19%
- Niacin (B3) 3.6 mg 23%
- Pantothenic acid (B5) 0.96 mg 19%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 15 µg 4%
- Vitamin B12 0 µg 0%
- Choline 157 mg 29%
Minerals
- Calcium 46 mg 4%
- Iron 4.7 mg 26%
- Magnesium 63 mg 15%
- Phosphorus 334 mg 27%
- Potassium 852 mg 18%
- Zinc 3.5 mg 32%
- Copper 0.81 mg 90%
- Manganese 1.2 mg 52%
- Selenium 10.7 µg 19%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 364 | 23 g | 39 g | 3.9 g |
| 1 × cup | 196 g | 713 | 45 g | 77 g | 7.6 g |
| 2 × cup | 392 g | 1427 | 91 g | 155 g | 15 g |
| ½ × cup | 98 g | 357 | 23 g | 39 g | 3.8 g |
| 3 × cup | 588 g | 2140 | 136 g | 232 g | 23 g |
| 4 × cup | 784 g | 2854 | 181 g | 309 g | 31 g |
Similar foods
- Split peasmature seeds, cooked, boiled, without salt118 kcal / 100 g
- Green split peasboiled122 kcal / 100 g
- Yellow/green split peasdried359 kcal / 100 g
- Green peascooked, boiled, drained, with salt84 kcal / 100 g
- Yellow split peasboiled126 kcal / 100 g
- Peasraw83 kcal / 100 g
- Mature seed peassprouted, raw124 kcal / 100 g
- Dried peasraw330 kcal / 100 g
- Frozen pearaw62 kcal / 100 g
- Garden peasraw81 kcal / 100 g
Questions about Split green peas
Do split green peas need soaking before cooking?
No: rinse them well and pick out any stones, then simmer straight away. Soaking for a few hours can shorten the cooking time, but it is not essential.
How long do split green peas take to cook?
Simmer them in plenty of water for about 45–60 minutes, until completely tender; older peas can take longer. Add acidic ingredients such as tomatoes or vinegar near the end, as they can slow softening.
How do you stop split green peas sticking to the pan?
Use a heavy-based pan, plenty of water and a gentle simmer, stirring occasionally—especially as the peas soften and thicken the liquid. Top up with hot water if the pan starts to look dry.
How should you store dried and cooked split green peas?
Keep dried peas in an airtight container in a cool, dry cupboard. Refrigerate cooked peas promptly and use within three to four days, or freeze them in portions.
What can you make with split green peas besides soup?
Cook them until soft and mash with spices for a thick dhal-style dish, or stir them into stews and savoury pies. Their texture also works well as a filling for fritters.
Can you use yellow split peas instead of split green peas?
Yes; cook them in the same way, though the colour and flavour will differ slightly. Both soften into a thick, hearty base for soups and stews.
Are split green peas high in fibre?
Yes. A 22 g portion provides a substantial amount of fibre, and a 23 g portion also makes them a protein-rich ingredient for plant-based meals.
Source: USDA FoodData Central 172428 · per 100 g · carbohydrate per EU label, fibre excluded
