Green split peas are made by drying and splitting peas along a natural seam. Whole and split dried peas do not usually require pre-soaking before cooking. Peas are a high protein and fibre ingredient in soups, casseroles, stews and salads. They also provide the important minerals molybdenum, manganese, potassium and phosphorus and two B-vitamins without fat. Split peas also feature isoflavones, (notably daidzein) and phytochemicals. Split peas also balance blood sugar levels while providing steady slow-burning energy. Split peas are an excellent source of the trace element molybdenum. Molybdenum in turn is an integral part of the enzyme sulphite oxidase which is responsible for detoxifying sulphites. A cup of cooked dried peas provides an ample daily source of molybdenum.