Other · Nutrition facts

Yellow Split Peas

340 kcal per 100 g, with 20.5 g protein, 62.2 g carbs and 1 g fat. Full micronutrients and serving info below.

Serving: 1 portion (100 g)
High proteinHigh fiber
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Yellow Split PeasNutri-Score ACompare
Amount

Showing values for 100 g

340 kcal
Calories
17% of a 2000 kcal day
20.5 g
Protein
24% of calories
62.2 g
Carbs
73% of calories
1 g
Fat
3% of calories
Macro split
Protein 24%Carbs 73%Fat 3%

Nutrition facts

per 100 g
Fiber8.4g30% DV
Sugar3.9g
Saturated fat0.2g1% DV
Sodium0mg0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5000362000231 · Data last verified:

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Common questions

How many calories are in Yellow Split Peas?

Yellow Split Peas by Cypressa has 340 kcal per 100 g. One serving (100 g) is about 340 kcal.

How much protein is in Yellow Split Peas?

Yellow Split Peas contains 20.5 g of protein per 100 g — about 20.5 g per 100 g serving.

Is Yellow Split Peas a good source of protein?

Yes — 20.5 g of protein per 100 g, supplying 24% of its calories. That makes it an excellent protein source.

Is Yellow Split Peas high in carbs?

Yes — carbohydrates provide 73% of its calories (62.2 g per 100 g, of which 3.9 g is sugar). It also delivers 8.4 g of fiber.

Is Yellow Split Peas low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Yellow Split Peas a good source of fiber?

It provides 8.4 g of fiber per 100 g — 30% of the daily value, making it a high-fiber food.

Why does Yellow Split Peas have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from fiber (8.4 g), protein (20.5 g). Overall that places it in band A.

How much Yellow Split Peas is 100 calories?

About 29 g of Yellow Split Peas equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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