Pisum sativum var. arvense (L.) Poiret
Green Split pea, also known as the Field Pea, Soup Pea, Dry pea, or Matar Dal, belongs to the species Pisum sativum, together with the fresh garden peas, Sno Pea and Sugar Snap Pea.
Green Split Pea is a cool-season crop grown for its mature dried edible seeds, which can be marketed whole or split or ground into flour.
The dried seeds are enclosed in a pod, 1 to 4 inches (2.5-10cm) long that often has a rough inner membrane and 4-9 seeds. The mature seeds are round, smooth or wrinkled, and can be green, yellow, beige, brown, red-orange, blue-red, dark violet to almost black, or spotted.
Only selected varieties of the green and yellow-cotyledon peas are sold for human consumption as whole, split or ground flour. Other varieties are produced for animal feed, and for seed.
The mature green peas are dried and husked (or dehulled) and split in half. The green split peas are about 1/4 of an inch wide and pale green in colour.
- Split green peas are high in protein and low in fat and contain the highest amount of dietary fibre, with 25 grams fibre per 100 gram portion.
- 100g (3.5oz) split green pea has: 340 calories, 1g Fat; 15mg sodium; 60g carbohydrate (fibre 25g, sugar 8g); 25g protein and 20% daily recommended iron (Bulk Barn)
- They have a mild, earthy flavour and soft texture. Since the mature seeds are rich in protein and they be cooked as a vegetable or added to soups and stews
- Pea soup is eaten in many other parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq, India, Guyana, Suriname, Trinidad and the Fiji Islands.
- The split or whole peas can also roasted and salted, and eaten as a snack..
- Fresh pea shoots can also be used in salads and stir-fries.
- The pea flowers are also edible.
- The mature seed can be dried and ground into a powder, then used to enrich the protein content of flour when making bread.