Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 48 kCal | 1684 kCal | 2.9% | 6% | 3508 g |
| Proteins | 3.09 g | 76 g | 4.1% | 8.5% | 2460 g |
| Fats | 0.42 g | 56 g | 0.8% | 1.7% | 13333 g |
| Carbohydrates | 7.02 g | 219 g | 3.2% | 6.7% | 3120 g |
| Alimentary fiber | 3.1 g | 20 g | 15.5% | 32.3% | 645 g |
| Water | 85.8 g | 2273 g | 3.8% | 7.9% | 2649 g |
| Ash | 0.57 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 476 μg | 900 μg | 52.9% | 110.2% | 189 g |
| alpha Carotene | 1868 μg | ~ | |||
| beta Carotene | 4.725 mg | 5 mg | 94.5% | 196.9% | 106 g |
| beta Cryptoxanthin | 99 μg | ~ | |||
| Lutein + Zeaxanthin | 1538 μg | ~ | |||
| Vitamin B1, thiamine | 0.225 mg | 1.5 mg | 15% | 31.3% | 667 g |
| Vitamin B2, riboflavin | 0.064 mg | 1.8 mg | 3.6% | 7.5% | 2813 g |
| Vitamin B4, choline | 18.1 mg | 500 mg | 3.6% | 7.5% | 2762 g |
| Vitamin B5, pantothenic | 0.163 mg | 5 mg | 3.3% | 6.9% | 3067 g |
| Vitamin B6, pyridoxine | 0.087 mg | 2 mg | 4.4% | 9.2% | 2299 g |
| Vitamin B9, folate | 26 μg | 400 μg | 6.5% | 13.5% | 1538 g |
| Vitamin C, ascorbic | 8.1 mg | 90 mg | 9% | 18.8% | 1111 g |
| Vitamin E, alpha tocopherol, TE | 0.52 mg | 15 mg | 3.5% | 7.3% | 2885 g |
| Vitamin K, phylloquinone | 18.8 μg | 120 μg | 15.7% | 32.7% | 638 g |
| Vitamin PP, NE | 1.154 mg | 20 mg | 5.8% | 12.1% | 1733 g |
| Macronutrients | |||||
| Potassium, K | 158 mg | 2500 mg | 6.3% | 13.1% | 1582 g |
| Calcium, Ca | 23 mg | 1000 mg | 2.3% | 4.8% | 4348 g |
| Magnesium, Mg | 16 mg | 400 mg | 4% | 8.3% | 2500 g |
| Sodium, Na | 304 mg | 1300 mg | 23.4% | 48.8% | 428 g |
| Sulfur, S | 30.9 mg | 1000 mg | 3.1% | 6.5% | 3236 g |
| Phosphorus, P | 49 mg | 800 mg | 6.1% | 12.7% | 1633 g |
| Trace Elements | |||||
| Iron, Fe | 0.94 mg | 18 mg | 5.2% | 10.8% | 1915 g |
| Manganese, Mn | 0.202 mg | 2 mg | 10.1% | 21% | 990 g |
| Copper, Cu | 76 μg | 1000 μg | 7.6% | 15.8% | 1316 g |
| Selenium, Se | 1.1 μg | 55 μg | 2% | 4.2% | 5000 g |
| Zinc, Zn | 0.45 mg | 12 mg | 3.8% | 7.9% | 2667 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 4.36 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.234 g | ~ | |||
| valine | 0.134 g | ~ | |||
| Histidine * | 0.06 g | ~ | |||
| Isoleucine | 0.112 g | ~ | |||
| leucine | 0.179 g | ~ | |||
| lysine | 0.175 g | ~ | |||
| methionine | 0.044 g | ~ | |||
| threonine | 0.116 g | ~ | |||
| tryptophan | 0.022 g | ~ | |||
| phenylalanine | 0.113 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.14 g | ~ | |||
| Aspartic acid | 0.294 g | ~ | |||
| glycine | 0.103 g | ~ | |||
| Glutamic acid | 0.439 g | ~ | |||
| Proline | 0.098 g | ~ | |||
| serine | 0.103 g | ~ | |||
| tyrosine | 0.064 g | ~ | |||
| Cysteine | 0.019 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.077 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.068 g | ~ | |||
| 18: 0 Stearin | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 0.035 g | min 16.8 г | 0.2% | 0.4% | |
| 16: 1 Palmitoleic | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.035 g | ~ | |||
| Polyunsaturated fatty acids | 0.201 g | from 11.2 to 20.6 | 1.8% | 3.8% | |
| 18: 2 Linoleic | 0.164 g | ~ | |||
| 18: 3 Linolenic | 0.036 g | ~ | |||
| Omega-3 fatty acids | 0.036 g | from 0.9 to 3.7 | 4% | 8.3% | |
| Omega-6 fatty acids | 0.164 g | from 4.7 to 16.8 | 3.5% | 7.3% |
The energy value is 48 kcal.
- 0,5 cup = 80 g (38.4 kCal)
- package (10 oz) yields = 278 g (133.4 kCal)
Peas and carrots, frozen, boiled, with salt rich in vitamins and minerals such as: vitamin A – 52,9%, beta-carotene – 94,5%, vitamin B1 – 15%, vitamin K – 15,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 48 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of Peas and carrots, frozen, boiled, with salt, calories, nutrients, useful properties Peas and carrots, frozen, boiled, with salt