Legumes have been used throughout the earth for thousands of years. They come in hundreds of shapes, sizes and colors, are versatile and amazingly convenient because they can be dried and stored for years. Soaking beans for a couple of hours brings them back to life, activating enzymes, proteins, minerals and vitamins.
Beans can be eaten raw, sprouted or cooked, ground into flour, curdled into tofu, fermented into soya sauce, tempi and miso. They are excellent in chilies, soups and salads. Beans are high in iron and packed with protein. They are also a rich source of thiamin, riboflavin, niacin, potassium, phosphorus and an excellent source of fiber and complex carbohydrates. They are low in sodium and saturated fats.
The whole pea is dried, their skins removed and they are split in half. They are wonderful in soups and do not need to be soaked before cooking.
Dry peas, like their lentil cousins, have been around for thousands of years. Peas are a high protein food and a good source of potassium and the B-vitamins. Complex carbohydrates, which peas provide, release energy slowly to the body. This helps to maintain a consistent energy level. In contrast, sugars are broken down quickly within the body, causing it to "crash" or feel tired after the sugar has been used.
Legumes have more dietary fiber than any other major food groups, including grains. One-half cup of cooked peas or lentils provides more than 10 grams of dietary fiber. Vegetables average 5 grams, and grains average 3 grams. A high fiber diet may help prevent heart disease and some cancers.
Peas, lentils, and chickpeas are also a good source of folate.
INGREDIENTS: Organic Yellow Split Peas.
Serving Size: 1/4 cup dry (60 g)
Servings Per Container: About 38 (5 lb. size)
Servings Per Container: About 19 (40 oz. size)
Nutrient Amount %DV
Calories from Fat 5
Total Fat 0.5 g 1%
Trans Fat -- g
Sodium 10 mg 0%
Total Carbohydrate 36 g 12%
Dietary Fiber 4 g 17%
Sugars 5 g
Protein 15 g
Not a significant source of saturated fat, cholesterol, vitamin A and vitamin C.