Split peas (cooked)
Split their skins and they cook in half the time of whole peas, fiber intact.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 118 kcal | 8.3 g | 21.1 g | 8.3 g | 0.4 g |
| Per 100 kcal | — | 7.1 g | 17.9 g | 7.0 g | 0.3 g |
| One cup · 196 g | 231 kcal | 16.3 g | 41.4 g | 16.3 g | 0.8 g |
Where the calories come from
Also in 100 g
| Total sugars | 2.9 g |
|---|---|
| Saturated fat | 0.1 g |
| Sodium | 2 mg · 0% DV |
| Potassium | 362 mg · 8% DV |
| Calcium | 14 mg · 1% DV |
| Iron | 1 mg · 7% DV |
| Magnesium | 36 mg · 9% DV |
| Vitamin C | 0.4 mg · 0% DV |
| Vitamin A (RAE) | 0 mcg · 0% DV |
| Vitamin E (alpha-tocopherol) | 0.0 mg · 0% DV |
| Folate (DFE) | 65 mcg · 16% DV |
| Choline | 32.8 mg · 6% DV |
| Vitamin B6 | 0.05 mg · 3% DV |
| Phosphorus | 99 mg · 8% DV |
| Copper | 0.18 mg · 20% DV |
| Potassium : sodium | 181.0 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 172429 Fiber sits inside the carbs figure.
360 gfor 30 g protein
424 kcalthose grams cost
8.3 gfiber per 100 g
Where it sits in the whole library
Rank within legumes
Fiber, in context
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