Split peas / dried green peas

Lathyrus oleraceus

legume

Ripe, dried peas, whole or split in two: the same plant as the garden pea, the same fibre and starch; only the cut changes, which shortens the cooking. They provide protein, folate and lutein.

Origin

Fertile Crescent

Season (United States)

all year round · grows in your region

Preparation

No soaking required: rinsed, they cook for 45 minutes to an hour and break down into a purée or soup; they are not eaten raw. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. High in purines: to rotate rather than stack, if the ground is sensitive.

Molecules

Resistant starch RS1 · GOS (galacto-oligosaccharides) · Lutein and zeaxanthin · Spermidine · Folates (B9) · Protein · Lysine · Molybdenum · ChlorophyllIn small amounts, not counted Plant ironWhat slows things down Phytates · Purines

Did you know?

In Sweden, pea soup, ärtsoppa, dates back to the Viking age, and is still eaten with pork.