Rice and split peas, brown rice

Rice and split peas made with brown rice is a prepared West Indian dish combining rice with pulses. The figures describe the recipe as prepared, rather than the dry ingredients. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 35g of carbohydrate, 6.2g of protein, 2.7g of fat and 59mg of magnesium.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Magnesium contributes to normal muscle and nerve function. The salt and saturated fat content of this dish can vary with the ingredients and seasoning used, which is worth noting when comparing recipes or monitoring intake. Full nutrient figures for this recipe are in the tables below.