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Dry peas

Sukhi Matar

Pisum sativum

Also known as: Gota motor, Matar, Sukha vatana, Batani, Kaza, Shana mator

VegetarianMedium calorie densityLow GINOVA 1· Unprocessed

303

kcal

20.4

Protein

48.9

Carbs

1.9

Fat

17.0

Fiber

per 100g

High in proteinGood source of fibreContains significant folate

Grain Legumes·Breakfast, Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein20g(28%)

Carbs49g(66%)

Fat1.9g(6%)

Fiber17g

Rich in% daily value

Selenium125%Copper63%Thiamine (B1)51%Folate (B9)50%Phosphorus48%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

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Common questions about Dry peas

How many calories are in 1 katori cooked dal of Dry peas?

1 katori cooked dal (150 g) of Dry peas has about 455 kcal, based on 303 kcal per 100 g.

How much protein is in Dry peas?

Dry peas provides about 20.4 g of protein per 100 g.

How much sugar does Dry peas contain?

Dry peas has about 2 g of total sugars per 100 g.

How are dry peas commonly used in cooking?

They are soaked and cooked to make dals, soups, and stews commonly consumed in Indian and global dishes.

Is dry peas suitable for vegan diets?

Yes, dry peas are plant-based and classified as vegan with no animal products.

How should dry peas be stored?

Store in a cool, dry place in an airtight container to maintain quality and prevent moisture.

About Dry peas

Dried peas are mature seeds of the pea plant, commonly used in Indian and global cuisines. They are often soaked and cooked before consumption, providing a rich plant-based protein source.

They are high in protein, good sources of dietary fiber, and contain significant amounts of folate and minerals like phosphorus and magnesium. These nutritional properties make dry peas a staple pulse in vegan and vegetarian diets.

They contain no vitamin A, vitamin B12, vitamin C, or vitamin D. Their low fat content contributes to a low-calorie dense food suitable for various meals.

Dry peas are commonly used to make dals, soups, and stews across many cuisines. They require soaking or boiling before consumption to improve digestibility and palatability.