Description
Whole Peas Green keeps their shape after being cooked and adding texture to the dishes. The green lentils are known to compliment spicy and saucy dishes. The green peas are used in the preparation of soups and salads. Green peas are a rich source of protein and fibre.
Pulses and beans are a natural source of protein, high in fibre and used extensively in Asian cooking, especially by vegetarians. Of the many pulses, some are used whole, others are split and those with the husk removed are called Dal. All pulses require soaking – times vary according to recipes and you should consult your cookery book.pulses and beans are agricultural produce and although this product has been machine cleaned, it should be examined carefully and washed thoroughly before use.
| Nutritions Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | 1289kJ / 308kcal |
| Fat | 1.4 g |
| of which saturates | 0g |
| Carbohydrates | 41,2g |
| of which sugars | 1.5g |
| Fiber | 16.6 g |
| Protein | 22,9g |
| Salt | 0g |
Percentages are based on a diet of 2000 calories a day.
