Split Pea Soup
Split Pea Soup is an everyday vegetable or savoury staple used in home cooking worldwide.
Nutrition per 100 g
Standardised to 100 g of split pea soup for fair comparison. Typical serving: 200 g — 150 kcal per 200 g serving.
| Nutrient | Per 100 g | Per serving (200 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 75 kcal | 150 kcal | 100 kcal |
| Protein | 4.1 g | 8.2 g | 5.5 g |
| Carbohydrate | 11 g | 22 g | 14.7 g |
| Fat | 1.8 g | 3.5 g | 2.3 g |
| Fibre | 0.9 g | 1.8 g | 1.2 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of split pea soup, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (200 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 9 µg | 18 µg | 1% |
| Vitamin C | 0.6 mg | 1.2 mg | <1% |
| Thiamin | 0.058 mg | 0.12 mg | 5% |
| Riboflavin | 0.03 mg | 0.06 mg | 2% |
| Niacin | 0.58 mg | 1.2 mg | 4% |
| Vitamin B6 | 0.027 mg | 0.054 mg | 2% |
| Folate | 1 µg | 2 µg | <1% |
| Vitamin B12 | 0.1 µg | 0.2 µg | 4% |
| Pantothenic acid | 0.1 mg | 0.2 mg | 2% |
| Minerals | |||
| Calcium | 9 mg | 18 mg | <1% |
| Iron | 0.9 mg | 1.8 mg | 5% |
| Magnesium | 19 mg | 38 mg | 5% |
| Phosphorus | 84 mg | 168 mg | 7% |
| Potassium | 158 mg | 316 mg | 3% |
| Sodium | 398 mg | 796 mg | 17% |
| Zinc | 0.52 mg | 1 mg | 5% |
| Copper | 0.15 mg | 0.3 mg | 17% |
| Manganese | 0.27 mg | 0.54 mg | 12% |
Source: USDA FoodData Central — Soup, pea, split with ham, canned, prepared with equal volume water
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat split pea soup?
- Micronutrients for relatively few calories when portions stay reasonable.
- Split Pea Soup is an everyday vegetable or savoury staple used in home cooking worldwide.
How to include it
- Cook simply with olive oil and an acid, or eat raw where appropriate.
- Typical pairing ideas: Olive oil, Garlic, Lemon.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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