Botanical Information
Split peas come from the plant Pisum sativum. This plant belongs to the legume family, which includes beans, lentils, and chickpeas.
These plants have a climbing growth habit. They produce tendrils that help them climb on supports such as trellises.
Growth Conditions
Peas prefer fertile, light-textured, well-drained soils. The ideal soil pH range for their growth is from 5.5 to 7.0.
They thrive in climates with 16 to 39 inches of annual precipitation. They can tolerate temperatures as low as 14°F when uncovered.
Physical Characteristics
The pea plant produces small white or pink flowers. Once pollinated, these flowers turn into pods containing several seeds.
These seeds are harvested, dried, and split to produce green and yellow split peas.
Nutritional Content
Split peas are rich in fibre and plant protein. A 196-gram cup of yellow split peas contains over 20 grams of fibre and 16 grams of protein (split peas nutritional values).
Uses
Green and yellow split peas are popular in various cuisines. They are commonly used to make soup and pease pudding. In some cultures, such as in Iran, they are used in traditional dishes like khoresh gheymeh.
History and Origin
Split peas have a long history that traces back to ancient times. Green and yellow split peas are varieties of the legume grown primarily for their dried seeds.
In ancient Greece and Rome, peas were cultivated and sold by street vendors. Evidence suggests they were commonly consumed around 500-400 BC.
In medieval Europe, split peas were a staple food. Pease pudding and soup were popular dishes. They provided essential nutrients at a low cost, making them accessible to many people.
Pea soup has strong cultural ties in various regions. For instance, in Germany, pea soup often includes bacon or sausage and is served with dark rye bread. In Canada, yellow split peas are used for traditional recipes.
Iran and Iraq use yellow split peas in khoresh gheymeh, a dish served with white rice. This showcases the varied culinary applications of split peas across different cultures (Split pea).
The versatility and nutrient richness made split peas a beloved ingredient in numerous cuisines, fostering their continued popularity.
Overall, split peas have a rich history of nourishing people across diverse cultures and geographies.
Nutritional Value
Split peas, whether green or yellow, are packed with nutrition. They are low in calories but high in several key nutrients.
A typical serving of one cup of cooked split peas contains:
- Calories: 231
- Protein: 16 grams
- Carbohydrates: 41 grams
- Dietary Fibre: 16 grams
- Fat: Less than 1 gram
Yellow split peas are an excellent source of dietary fibre, providing over 20 grams per one-cup serving.
Vitamins and Minerals:
- Vitamins A and B
- Potassium
- Magnesium
They also supply a good amount of complex carbohydrates that provide sustained energy.
Nutrient Density:
Split peas are nutrient-dense, meaning they have a high amount of nutrients for their calorie content. They contain high levels of protein and are particularly noteworthy for having a significant amount of vitamins and minerals.
Health Benefits:
- Supports immune health
- Necessary for eyesight
- Assists in red blood cell production
Overall, split peas are a healthy choice for anyone looking to increase their intake of fibre, protein, and essential nutrients.
Culinary Uses
Yellow and green split peas are versatile ingredients in many kitchens. They can be used in a variety of dishes, adding both nutritional value and flavour.
Soup
Split peas are often used in soups. Whether it’s a classic split pea soup or a yellow split pea soup, they provide a creamy texture and rich taste without the need for heavy cream.
Dal
In Indian cuisine, split peas are used to make dal. This dish, such as an Indian yellow split pea dal, often includes spices like turmeric and cumin, creating a flavorful meal that’s both vegetarian and vegan.
Side Dishes
Split peas can be a great side dish. They can be cooked and seasoned simply with salt and pepper, or made into a more complex dish with additional spices and vegetables. Pre-soaked peas cook quickly, making them a convenient option for busy weeknights.
Salads
Split peas can also be added to salads. Cooked and cooled split peas add texture and protein to cold dishes, making the salad more filling and nutritious.
| Culinary Use | Description |
|---|---|
| Soup | Creamy and rich, good for classic soups |
| Dal | Spicy and flavourful, staple in Indian dishes |
| Side Dishes | Quick-cooking, versatile for many meals |
| Salads | Adds texture and protein, enhances nutrition |
Through these uses, split peas prove to be a valuable addition to any meal. Their ability to take on various flavours and their nutritional benefits make them a staple in many kitchens.
Cultivation and Harvesting
Split peas, both green and yellow, are versatile crops grown in various regions around the world. The cultivation process involves several key steps:
Planting:
Split peas should be planted in well-drained soil. They thrive in cooler climates and are typically sown in early spring. Seeds are planted about 1-2 inches deep and spaced 2 inches apart in rows that are 18-24 inches apart.
Watering:
Consistent watering is crucial. Pea plants require about 1-2 inches of water per week. It’s important to ensure the soil remains moist but not waterlogged.
Fertilisation:
Peas benefit from a balanced fertiliser. Applying compost or a slow-release granular fertiliser can help promote healthy growth. It’s crucial to follow the recommended amounts to avoid over-fertilisation.
Weeding:
Weeds should be controlled manually or through shallow tilling. Mulching also aids in weed control and moisture retention in the soil.
Harvesting:
Peas are ready to harvest 45-60 days after planting. The pods should look full and slightly swollen. For split peas, the mature pods are left to dry on the plant before picking.
Processing:
After harvesting, the peas are dried further to reduce their moisture content. Once dried, they are split mechanically to produce split peas, which are then cleaned and packaged for sale.
By adhering to these cultivation practices, farmers can optimise the yield and quality of split peas. The entire process, from planting to harvesting, requires attention to detail and consistent care.
For more details on growing practices, consult this guide from Garden Guides or the relevant agricultural publications like NDSU Agriculture.
Storage and Preservation
To keep split peas fresh for an extended period, it is essential to store them properly.
Dry Storage
Store dry split peas in cool, dry places such as a pantry. The ideal temperature range is between 40-70°F. Use airtight containers like Mylar bags or #10 cans to protect against pests and moisture. Adding oxygen absorbers can further extend their shelf life.
Freezing Split Peas
To freeze split peas:
- Spread peas on a parchment-lined baking sheet and freeze for about an hour.
- Transfer frozen peas to freezer-safe bags or containers.
- Label with the date of freezing.
Frozen peas can be stored for up to 8 months for best quality, but they can last up to a year.
Cooked Split Peas
Cooked split peas can be stored in the refrigerator or freezer.
- Refrigerator: Place in a covered airtight container. They will last for 3-5 days.
- Freezer: Place cooled peas in airtight containers or heavy-duty freezer bags. Cooked peas can last for 6-8 months in the freezer.
Signs of Spoilage
Inspect split peas regularly for signs of spoilage such as small holes, off odours, or the presence of bugs. These indicate contamination, and the peas should be discarded. For more details, visit the split peas storage tips.
Economic Importance
Split peas, both green and yellow, play a crucial role in agriculture and the economy. They are a major cash crop in many countries, including Canada and the United States. These legumes are valued for their high yield and adaptability to cooler climates.
Major Producers:
- Canada
- United States
- Russia
- France
- India
These countries grow large amounts of split peas, supporting both domestic consumption and exports.
The high nutritional value of split peas makes them popular in global markets. They are rich in protein and fibre, making them a staple in many diets, especially vegetarian and vegan ones. This consistent demand boosts the farming economy.
Farmers benefit from growing split peas due to the crop’s soil-enriching properties. Being legumes, split peas fix nitrogen in the soil, reducing the need for synthetic fertilisers. This practice promotes sustainable farming, lowering costs and increasing profits.
Split peas are also a significant part of food aid programs. Organisations like the United States Agency for International Development (USAID) include split peas in their food aid packages due to their nutritional value and ease of storage.
Export Markets:
- China
- India
- European Union
- Latin America
Exporting countries meet the culinary and nutritional demands of these markets, contributing significantly to their economies.
Varieties and Species
Split peas come in two main varieties: green and yellow. Both types are derived from field peas but differ in colour and flavour.
Green Split Peas
Green split peas are known for their sweet flavour. They are commonly used in soups, such as the traditional split pea soup, which is a staple in many cultures.
Yellow Split Peas
Yellow split peas have a more earthy taste compared to green peas. They are frequently found in Indian cuisine and are often used in dishes like dal.
Classification
Split peas are classified as pulses. They come from the seed of a variety of annual plants that are part of the legume family. The main difference between regular peas and split peas is that the latter are dried and have their outer skin removed before being split.
Comparison Table: Green vs Yellow Split Peas
| Feature | Green Split Peas | Yellow Split Peas |
|---|---|---|
| Flavour | Sweet | Earthy |
| Common Dishes | Split pea soup | Dal |
| Nutritional Content | Similar to yellow peas | Similar to green peas |
Gregor Mendel, known for his work on the inheritance of traits, studied pea plants, including those used to create split peas.
Other Types
Apart from green and yellow split peas, there are other pulses like split pigeon peas (Toor Dal) and split chickpeas (Chana Dal). These are often confused with split yellow peas but belong to different species within the legume family.
Environmental Impact
Split peas are known for their low carbon footprint. For instance, a half-cup serving of split peas has a carbon footprint of just 0.20 kg CO2e, making them an eco-friendly choice.
When compared to other protein sources, split peas stand out. The environmental impact of tofu is 30.3 times lower than a beef burger, and split peas have even less impact.
Split peas are legumes, which means they naturally improve soil health. They enrich the soil with nitrogen, lessening the reliance on chemical fertilisers.
Key Points:
- Low Carbon Footprint: 0.20 kg CO2e for 1/2 cup
- Soil Health: Nitrogen fixation benefits
Using split peas in diets can effectively reduce one’s environmental impact. Both green and yellow split peas offer similar sustainability benefits, making them versatile choices for environmentally conscious consumers.
Interesting Facts
Split peas come in both green and yellow varieties, and each type has its unique characteristics.
Nutrition:
A cup of cooked split peas provides around 16 grams of protein and is high in fibre. This makes them an excellent choice for those looking to increase their dietary fibre intake. They have a low glycemic index, so they don’t lead to quick spikes in blood sugar.
Flavour Differences:
Green split peas have a sweeter taste and contain less starch. Yellow split peas, on the other hand, have a more earthy and nutty flavour. This makes them suitable for different dishes.
Historical Roots:
Split peas have ancient origins, tracing back to the Middle and Near East. They have been a staple food in various cultures for thousands of years.
Varieties:
There are several types of split peas, including yellow and green. They are part of the legume family and are closely related to beans and lentils.
Health Benefits:
These legumes are a powerhouse of essential nutrients like iron and other minerals. They provide an abundant supply of complex carbohydrates, providing sustained energy levels throughout the day.
Here is a quick comparison table:
| Aspect | Green Split Peas | Yellow Split Peas |
|---|---|---|
| Flavour | Sweet, less starchy | Earthy, nutty |
| Protein | 16 grams per cup | 16 grams per cup |
| Fiber | High | High |
For more details on the differences, visit yellow vs green split peas.
Make your next meal healthier and tastier by incorporating split peas!
References and Sources
Split peas are rich in nutrients and have various health benefits. They are commonly found in green and yellow types and frequently added to soups and stews.
Key Nutritional Information:
- Calories: 118 per 3.5-ounce serving
- Protein: 8 grams per serving
- Fibre: 16 grams per cup
More details about this can be found on Verywell Fit.
Health Benefits:
- High in Fibre: Makes up 58% of the daily value in just one cup (MindBodyGreen).
- Protein Source: 16 grams of protein per cup, beneficial for muscle repair and growth.
Varieties and Uses:
Green and yellow split peas are dried versions of fresh sweet peas. They are a part of the pulse family and used in various culinary dishes. Details on yellow split peas can be found on LIVESTRONG.
Nutritional Profile:
- Carbohydrates: 41 grams per cup
- Fat: 0.4 grams per 3.5-ounce serving
Yellow split peas and their nutritional benefits are covered in more detail on Nutrition Advance.
Scientific Studies:
Gregor Mendel investigated how seed colour is passed down in pea plants. More about the historical significance and the types of split peas can be found on Wikipedia.
