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 | 53 kCal | 1684 kCal | 3.1% | 5.8% | 3177 g |
| Proteins | 3.4 g | 76 g | 4.5% | 8.5% | 2235 g |
| Fats | 0.47 g | 56 g | 0.8% | 1.5% | 11915 g |
| Carbohydrates | 7.75 g | 219 g | 3.5% | 6.6% | 2826 g |
| Alimentary fiber | 3.4 g | 20 g | 17% | 32.1% | 588 g |
| Water | 84.36 g | 2273 g | 3.7% | 7% | 2694 g |
| Ash | 0.62 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 475 μg | 900 μg | 52.8% | 99.6% | 189 g |
| Vitamin B1, thiamine | 0.19 mg | 1.5 mg | 12.7% | 24% | 789 g |
| Vitamin B2, riboflavin | 0.081 mg | 1.8 mg | 4.5% | 8.5% | 2222 g |
| Vitamin B5, pantothenic | 0.199 mg | 5 mg | 4% | 7.5% | 2513 g |
| Vitamin B6, pyridoxine | 0.101 mg | 2 mg | 5.1% | 9.6% | 1980 g |
| Vitamin B9, folate | 36 μg | 400 μg | 9% | 17% | 1111 g |
| Vitamin C, ascorbic | 11.2 mg | 90 mg | 12.4% | 23.4% | 804 g |
| Vitamin PP, NE | 1.412 mg | 20 mg | 7.1% | 13.4% | 1416 g |
| Macronutrients | |||||
| Potassium, K | 194 mg | 2500 mg | 7.8% | 14.7% | 1289 g |
| Calcium, Ca | 27 mg | 1000 mg | 2.7% | 5.1% | 3704 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 8.5% | 2222 g |
| Sodium, Na | 79 mg | 1300 mg | 6.1% | 11.5% | 1646 g |
| Sulfur, S | 34 mg | 1000 mg | 3.4% | 6.4% | 2941 g |
| Phosphorus, P | 60 mg | 800 mg | 7.5% | 14.2% | 1333 g |
| Trace Elements | |||||
| Iron, Fe | 1.09 mg | 18 mg | 6.1% | 11.5% | 1651 g |
| Manganese, Mn | 0.235 mg | 2 mg | 11.8% | 22.3% | 851 g |
| Copper, Cu | 89 μg | 1000 μg | 8.9% | 16.8% | 1124 g |
| Selenium, Se | 1.2 μg | 55 μg | 2.2% | 4.2% | 4583 g |
| Zinc, Zn | 0.52 mg | 12 mg | 4.3% | 8.1% | 2308 g |
| Essential Amino Acids | |||||
| Arginine * | 0.257 g | ~ | |||
| valine | 0.147 g | ~ | |||
| Histidine * | 0.066 g | ~ | |||
| Isoleucine | 0.123 g | ~ | |||
| leucine | 0.197 g | ~ | |||
| lysine | 0.193 g | ~ | |||
| methionine | 0.049 g | ~ | |||
| threonine | 0.127 g | ~ | |||
| tryptophan | 0.024 g | ~ | |||
| phenylalanine | 0.124 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.154 g | ~ | |||
| Aspartic acid | 0.324 g | ~ | |||
| glycine | 0.114 g | ~ | |||
| Glutamic acid | 0.483 g | ~ | |||
| Proline | 0.108 g | ~ | |||
| serine | 0.114 g | ~ | |||
| tyrosine | 0.071 g | ~ | |||
| Cysteine | 0.021 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.084 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.074 g | ~ | |||
| 18: 0 Stearin | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.039 g | min 16.8 г | 0.2% | 0.4% | |
| 16: 1 Palmitoleic | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.038 g | ~ | |||
| Polyunsaturated fatty acids | 0.221 g | from 11.2 to 20.6 | 2% | 3.8% | |
| 18: 2 Linoleic | 0.181 g | ~ | |||
| 18: 3 Linolenic | 0.04 g | ~ | |||
| Omega-3 fatty acids | 0.04 g | from 0.9 to 3.7 | 4.4% | 8.3% | |
| Omega-6 fatty acids | 0.181 g | from 4.7 to 16.8 | 3.9% | 7.4% |
The energy value is 53 kcal.
- 0,5 cup = 70 g (37.1 kCal)
- package (10 oz) = 284 g (150.5 kCal)
Peas and carrots, frozen, uncooked rich in vitamins and minerals such as: vitamin A – 52,8%, vitamin B1 – 12,7%, vitamin C – 12,4%, manganese – 11,8%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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 C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 53 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of Peas and carrots, frozen, uncooked, calories, nutrients, useful properties Peas and carrots, frozen, uncooked