Ingredients:- Yellow Split Peas. These peas are dried and split along a natural seam, in which case they're called split peas. Whole and split dried field peas do not usually require pre-soaking before cooking. Use as a high protein and fibre ingredient in soups, casseroles, stews and salads.
They also provide four important minerals, (molybdenum, manganese, potassium and phosphorus) two B-vitamins, and protein--all with virtually no fat. Split peas also feature isoflavones (notably daidzein), phytochemicals. Dried peas are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites (preservatives). A cup of cooked dried peas provides high daily value of molybdenum.