Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. Rarely found, they have an excellent flavour and firm texture, especially good in curries.
Yellow split peas are particularly rich in vitamin B-1 or thiamin, providing approximately 0.18 milligrams per 1/2-cup serving or 12 percent of the DV and 64 micrograms folate, or 16 percent of the DV. In addition to aiding in energy metabolism or converting the foods you eat into energy for your cells, thiamin is needed for proper nervous system function. Folate serves many functions, such as contributing to heart health, enhancing immune system function, preventing birth defects and forming red blood cells.