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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are highly nutritious and low in fat. Sprouting increases the bioavailability of minerals like iron and zinc, while the boiling process makes them safe to eat and easy to digest, providing 92 calories and 6.5g of protein per 100g.
A 100g serving contains approximately 6.5g of plant-based protein. This makes them an excellent snack or meal addition for muscle maintenance and satiety, especially for those on vegetarian or vegan diets.
Yes, the sprouting process breaks down complex starches and reduces anti-nutrients like phytic acid. This significantly improves digestibility and reduces the likelihood of gas and bloating often associated with legumes.
Yes, they are naturally vegan and gluten-free. They consist only of legumes, water, and salt, making them a safe and healthy protein source for individuals with celiac disease or those following a plant-based lifestyle.
With 16.2g of carbohydrates per 100g, they are relatively high in carbs for a strict ketogenic diet. However, they can be incorporated into a general low-carb diet in moderation due to their high fiber and protein content.
After sprouting the peas over 2-3 days, rinse them thoroughly and place them in a pot of water. Add salt to taste and boil for 10-15 minutes until tender but not mushy, then drain and serve.
They have a mild, earthy, and slightly sweet flavor with a tender, creamy texture. The addition of salt enhances their natural nuttiness, making them a savory snack similar to edamame.
boiled salted sprouted peas is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 6.5 grams of protein, it's a nutritious addition to many dishes.
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Once boiled and seasoned, they should be stored in an airtight container in the refrigerator. They will remain fresh and safe to consume for approximately 3 to 5 days.
Yes, you can freeze them for up to 3 months. For best results, pat them dry after boiling, freeze them in a single layer on a baking sheet first to prevent clumping, and then transfer them to a freezer-safe bag.
Sprouting increases the levels of vitamins C and K and antioxidants within the pea. It also neutralizes compounds that interfere with nutrient absorption, ensuring you get the maximum health benefits from the legume.