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Portions and preparation · USDA nutrition

Split peas from dried calories per cup: 211–311 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 211–311 calories. Their listed weights span 180–185 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 92 g

155calories

Split peas, from dried, fat added

Protein
7.1 g
Carbs
18 g
Fat
6.3 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707421 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 105–155 calories in the records' own listed source servings and 117–168 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Split peas from dried, begin by separating “Split peas, from dried, fat added” from “Split peas, from dried, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How split peas from dried records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Split peas, from dried, no added fat 117 kcal
    117 kcal
  2. Split peas, from dried, fat added 168 kcal
    168 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Beans, peas, legumes.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “split peas.” That rule determines membership before any nutrition result is read.

For Split peas from dried, this page can compare 2 named records from FDC 2707421 through FDC 2707420. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

90–92 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

51 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

0.5 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fat added” (7.8 g) and “no added fat” (8.3 g).

Observed source examples

Both records, with their own serving weights intact

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every split peas from dried.

Important: “Lower” begins with Split peas, from dried, no added fat; “higher” ends with Split peas, from dried, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every split peas from dried meal.

Full comparison

Compare every selected FNDDS record

For Split peas from dried, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

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USDA records selected for the Split peas from dried nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Split peas, from dried, fat added Direct name match 92 gUSDA reference amount 155 kcal 168 7.1 g 7.1 g 201 mg FDC 2707421 ↗
Split peas, from dried, no added fat Direct name match 90 gUSDA reference amount 105 kcal 117 7.5 g 7.4 g 210 mg FDC 2707420 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 90 to 92 grams—a 2-gram gap before composition enters the comparison. Their own source servings run from 105 calories for “no added fat” to 155 for “fat added.” At a fixed 100 grams, “no added fat” is 117 calories and “fat added” is 168—a fixed-weight separation of 51 calories. For Split peas from dried, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “from dried, fat added” and “from dried, no added fat”. Across the source formulations, the shared backbone includes peas, split, mature seeds, cooked, boiled, without salt and salt, table; differentiating rows include vegetable oil, nfs. On this Split peas from dried page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Split peas from dried” cannot resolve the differences between Split peas, from dried, fat added and Split peas, from dried, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 90–92 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “from dried, fat added” and “from dried, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include peas, split, mature seeds, cooked, boiled, without salt and salt, table; rows that vary across the set include vegetable oil, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Split peas, from dried, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Split peas from dried unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that split peas from dried is the right meal family. Then resolve the phrases that actually separate this set—“from dried, fat added” and “from dried, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Split peas from dried source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Split peas from dried source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Split peas, from dried, fat added is higher in total fat per 100 g

Split peas, from dried, fat added reports 6.9 g versus 0.4 g for Split peas, from dried, no added fat: a 6.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 90–92 g

Split peas, from dried, no added fat uses USDA source amount (90 g), while Split peas, from dried, fat added uses USDA source amount (92 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Choose the record before reading the number

Split peas, from dried, fat added and Split peas, from dried, no added fat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat versus no added fat) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Split peas from dried source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Split peas, from dried, fat added vs Split peas, from dried, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 1 of 2 context records; its summed listed input weight spans 7–7 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 2 context records in this source topic Beans, peas, legumes

Split peas, from dried, fat added and Split peas, from dried, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Peas, split, mature seeds, cooked, boiled, without salt

USDA input 16086 appears in 2 of 2 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Inspect an exact record Split peas, from dried, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707421 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Split peas, from dried, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707420 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 117 kcal in Split peas, from dried, no added fat to 168 kcal in Split peas, from dried, fat added, all per 100 g.

Follow this evidence path