• low fat 0.80g 0.80%
  • low sat fat 0.20g 0.20%
  • high salt 421.68mg 0.42%
  • low sugar 0.96g 0.96%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Put the peas into a large bowl and cover generously with cold water. Stand for at least 6 hours or overnight, then drain well.
  2. Spray a large pan with oil and heat. Add the onion, carrot and celery and cook over medium heat for 3 minutes or until soft.
  3. Add the peas and stock, and bring to the boil. Reduce the heat and simmer, partially covered, for 30 minutes, or until the peas are very soft. Skim any froth while cooking.
  4. Stir in the ham and parsley, and heat through. Season to taste and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
365.01g
100.00g
Energy (kJ)
805.29kJ
220.62kJ
Protein (g)
20.23g
5.54g
Total fat (g)
2.91g
0.80g
- Saturated fat (g)
0.72g
0.20g
- Polyunsaturated fat (g)
0.47g
0.13g
- Monounsaturated fat (g)
1.02g
0.28g
Cholesterol (mg)
13.00mg
3.56mg
Carbohydrate-available (g)
19.37g
5.31g
CarbohydrateSE (g)
18.11g
4.96g
- Sugars (g)
3.52g
0.96g
Water (g)
71.89g
19.70g
Dietary fibre (g)
4.78g
1.31g
Thiamin (mg)
0.41mg
0.11mg
Riboflavin (mg)
0.14mg
0.04mg
Niacin (mg)
1.98mg
0.54mg
Niacin equivalents (mg)
5.64mg
1.54mg
Vitamin C (mg)
4.59mg
1.26mg
Total folate (ug)
108.68ug
29.78ug
Total vitamin A equivalents (ug)
367.54ug
100.69ug
Retinol (ug)
0.50ug
0.14ug
Beta carotene equivalents (ug)
2198.14ug
602.21ug
Sodium (mg)
1539.20mg
421.68mg
Potassium (mg)
532.33mg
145.84mg
Magnesium (mg)
43.02mg
11.79mg
Calcium (mg)
37.71mg
10.33mg
Phosphorus (mg)
201.33mg
55.16mg
Iron (mg)
1.95mg
0.53mg
Zinc (mg)
1.55mg
0.42mg

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