Pea, split, dried, boiled, drained

Dried split peas (yellow and green) soaked, boiled in unsalted water, then drained.

The majority of nutrients including proximates, minerals and vitamins were determined from a composite sample of 6 purchases (2 each x Sanitarium Health Foods, McKenzies and Omega Foods) of green and yellow (one sample of each type) dried split peas from supermarkets in SA in 1989 (AGAL, 1990). The split peas were soaked overnight, boiled in unsalted water until tender then drained, cooled and a homogenised sample was used for analysis. Fatty acids were imputed from the raw, uncooked split pea samples (AGAL, 1990). Cholesterol and retinol were imputed zero based on scientific literature. Folate was borrowed from USDA, reference 16086 for split pea, cooked, boiled without salt. Note low sum of proximates - data should be used with caution.