Other · Nutrition facts

Green Split Pea

360 kcal per 100 g, with 22 g protein, 60 g carbs and 1 g fat. Full micronutrients and serving info below.

Serving: 50 g
High proteinCalorie denseHigh fiberIron richPotassium
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Green Split PeaNutri-Score ACompare
Amount

Showing values for 100 g

360 kcal
Calories
18% of a 2000 kcal day
22 g
Protein
26% of calories
60 g
Carbs
71% of calories
1 g
Fat
3% of calories
Macro split
Protein 26%Carbs 71%Fat 3%

Nutrition facts

per 100 g
Fiber10g36% DV
Sugar2g
Potassium940mg20% DV
Calcium52mg4% DV
Iron3.6mg20% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0858931003023 · Data last verified:

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0858931003023

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Common questions

How many calories are in Green Split Pea?

Green Split Pea by Palouse Brand has 360 kcal per 100 g. One serving (50 g) is about 180 kcal.

How much protein is in Green Split Pea?

Green Split Pea contains 22 g of protein per 100 g — about 11 g per 50 g serving.

Is Green Split Pea a good source of protein?

Yes — 22 g of protein per 100 g, supplying 26% of its calories. That makes it an excellent protein source.

Is Green Split Pea high in carbs?

Yes — carbohydrates provide 71% of its calories (60 g per 100 g, of which 2 g is sugar). It also delivers 10 g of fiber.

Is Green Split Pea low in sugar?

Yes — only 2 g of sugar per 100 g. Most of its 60 g of carbs come from starch and fiber rather than sugar.

Is Green Split Pea a good source of fiber?

It provides 10 g of fiber per 100 g — 36% of the daily value, making it a high-fiber food.

Why does Green Split Pea have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (360 kcal); points in favor come from fiber (10 g), protein (22 g). Overall that places it in band A.

How much Green Split Pea is 100 calories?

About 28 g of Green Split Pea equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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