4 Serves
538 Mins
Soak the dried green peas in water for 8 hours or overnight, then drain thoroughly and pat dry using paper towels.
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Vitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
385 mg / 4,700 mgSodium
294 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a mixing bowl, whisk together the wasabi powder, cornstarch, sugar, and a pinch of salt to create a thick coating paste.
Toss the dried peas in the wasabi paste until evenly coated, then spread them in a single layer on a baking sheet lined with parchment paper.
Bake the peas in a preheated oven at 120°C for 45-50 minutes, stirring occasionally, until they are completely dry and crunchy.
25
g95
g20
g
Yemeni
