The result of processing traditional legume - dried peas. The seeds are partially polished, freed from the shell and divided into two cotyledons. This treatment improves the taste of peas and significantly reduces cooking time. Split peas contain lots of vegetable protein, vitamins of groups B, A, C, E and PP, as well as potassium, calcium, magnesium, copper, manganese, iron, chlorine, phosphorus, sodium, etc. Peas stimulate digestion, normalize the functioning of the gastrointestinal tract, lower cholesterol levels and improve the condition of skin, hair and nails. Split peas are added to soups, salads, vegetable stews, side dishes, porridges, mashed potatoes, cutlets, pancakes, fillings for pies, pasties and pancakes are made from it. Peas go well with butter, sour cream, smoked meats, fried onions, herbs and black pepper. It is recommended to soak peas for several hours before cooking. It is better to salt peas 10 minutes before the end of cooking.