Yellow peas are the dried, peeled, and sometimes split seeds of the pea plant, Pisum sativum.
Yellow peas are a pulse and part of the legume family. They are a rich source of vitamins A, B, and C, as well as fiber, protein, and potassium. They are pale yellow in appearance and have a mild, slightly sweet flavor and a soft, granular texture.
Yellow peas are commonly used to make soups such as American split pea with ham soup and khoresht gheimeh, a Persian stew made with yellow split peas and lamb.
A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium. Peas tend to fall apart when thoroughly cooked, lending a thickening quality to stews, soups and curries. The more commonly used split peas are the result of removing the outer skin from the pea.
Yellow peas are the dried, peeled, and sometimes split seeds of the pea plant, Pisum sativum.
Yellow peas are a pulse and part of the legume family. They are a rich source of vitamins A, B, and C, as well as fiber, protein, and potassium. They are pale yellow in appearance and have a mild, slightly sweet flavor and a soft, granular texture.
Yellow peas are commonly used to make soups such as American split pea with ham soup and khoresht gheimeh, a Persian stew made with yellow split peas and lamb.
A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium. Peas tend to fall apart when thoroughly cooked, lending a thickening quality to stews, soups and curries. The more commonly used split peas are the result of removing the outer skin from the pea.
