Nutritional value and chemical composition .
The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 84 kcal | 1684 kcal | 5% | 6% | 2005 |
| Proteins | 5.36 g | 76 g | 7.1% | 8.5% | 1418 g |
| Fats | 0.22 g | 56 g | 0.4% | 0.5% | 25455 g |
| Carbohydrates | 10.13 g | 219 g | 4.6% | 5.5% | 2162 g |
| Dietary fiber | 5.5 g | 20 g | 27.5% | 32.7% | 364 g |
| Water | 77.87 g | 2273 g | 3.4% | 4% | 2919 g |
| Ash | 0.92 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 40 mcg | 900 mcg | 4.4% | 5.2% | 2250 g |
| alpha Carotene | 22 µg | ~ | |||
| beta Carotene | 0.47 mg | 5 mg | 9.4% | 11.2% | 1064 g |
| Lutein + Zeaxanthin | 2593 µg | ~ | |||
| Vitamin B1, thiamine | 0.259 mg | 1.5 mg | 17.3% | 20.6% | 579 g |
| Vitamin B2, Riboflavin | 0.149 mg | 1.8 mg | 8.3% | 9.9% | 1208 g |
| Vitamin B4, choline | 29.7 mg | 500 mg | 5.9% | 7% | 1684 g |
| Vitamin B5, Pantothenic | 0.153 mg | 5 mg | 3.1% | 3.7% | 3268 g |
| Vitamin B6, pyridoxine | 0.216 mg | 2 mg | 10.8% | 12.9% | 926 g |
| Vitamin B9, folates | 63 µg | 400 mcg | 15.8% | 18.8% | 635 g |
| Vitamin C, ascorbic | 14.2 mg | 90 mg | 15.8% | 18.8% | 634 g |
| Vitamin E, alpha tocopherol, TE | 0.14 mg | 15 mg | 0.9% | 1.1% | 10714 g |
| gamma Tocopherol | 0.99 mg | ~ | |||
| Delta Tocopherol | 0.02 mg | ~ | |||
| Vitamin K, phylloquinone | 25.9 µg | 120 mcg | 21.6% | 25.7% | 463 g |
| Vitamin PP, ne | 2.021 mg | 20 mg | 10.1% | 12% | 990 g |
| Betaine | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 271 mg | 2500 mg | 10.8% | 12.9% | 923 g |
| Calcium, Ca | 27 mg | 1000 mg | 2.7% | 3.2% | 3704 g |
| Magnesium, Mg | 39 mg | 400 mg | 9.8% | 11.7% | 1026 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.2% | 43333 g |
| Sulfur, S | 53.6 mg | 1000 mg | 5.4% | 6.4% | 1866 |
| Phosphorus, P | 117 mg | 800 mg | 14.6% | 17.4% | 684 g |
| Minerals | |||||
| Iron, Fe | 1.54 mg | 18 mg | 8.6% | 10.2% | 1169 g |
| Manganese, Mn | 0.525 mg | 2 mg | 26.3% | 31.3% | 381 g |
| Copper, Cu | 173 µg | 1000 mcg | 17.3% | 20.6% | 578 g |
| Selenium, Se | 1.9 µg | 55 mcg | 3.5% | 4.2% | 2895 g |
| Zinc, Zn | 1.19 mg | 12 mg | 9.9% | 11.8% | 1008 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 5.93 g | max 100 g | |||
| Glucose (dextrose) | 0.13 g | ~ | |||
| Maltose | 0.18 g | ~ | |||
| Sucrose | 5.22 g | ~ | |||
| Fructose | 0.41 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.423 g | ~ | |||
| Valine | 0.232 g | ~ | |||
| Histidine* | 0.105 g | ~ | |||
| Isoleucine | 0.193 g | ~ | |||
| Leucine | 0.32 g | ~ | |||
| Lysine | 0.314 g | ~ | |||
| Methionine | 0.081 g | ~ | |||
| Threonine | 0.201 g | ~ | |||
| Tryptophan | 0.037 g | ~ | |||
| Phenylalanine | 0.198 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.237 g | ~ | |||
| Aspartic acid | 0.49 g | ~ | |||
| Glycine | 0.182 g | ~ | |||
| Glutamic acid | 0.733 g | ~ | |||
| Proline | 0.171 g | ~ | |||
| Serine | 0.179 g | ~ | |||
| Tyrosine | 0.112 g | ~ | |||
| Cysteine | 0.032 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.039 g | max 18.7 g | |||
| 16:0 Palmitic | 0.035 g | ~ | |||
| 18:0 Stearic | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.019 g | min 16.8 g | 0.1% | 0.1% | |
| 18:1 Oleic (omega-9) | 0.019 g | ~ | |||
| Polyunsaturated fatty acids | 0.102 g | from 11.2-20.6 g | 0.9% | 1.1% | |
| 18:2 Linoleic | 0.082 g | ~ | |||
| 18:3 Linolenic | 0.019 g | ~ | |||
| Omega-3 fatty acids | 0.019 g | from 0.9 to 3.7 g | 2.1% | 2.5% | |
| Omega-6 fatty acids | 0.082 g | from 4.7 to 16.8 g | 1.7% | 2% |
The energy value is 84 kcal.
- cup = 160 g (134.4 kcal)
Green peas, boiled, without salt is rich in such vitamins and minerals as vitamin B1 – 17,3 %, vitamin B9 is 15.8 %, vitamin C – 15.8 %, the vitamin K – 21,6 %, phosphorus – 14,6 %, manganese – 26,3 %, copper – 17,3 %
- Vitamin B1 is part of key enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic compounds as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, resulting in inhibition of growth and cell division, especially in a fast-proliferous tissues: bone marrow, intestinal epithelium, etc. Inadequate intake of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations, and child developmental disorders. Shown the strong Association between levels of folate, homocysteine and risk of cardiovascular disease.
- Vitamin C participates in redox reactions, the immune system, helps the body absorb iron. Deficiency leads to looseness and bleeding gums, nasal bleeding due to increased permeability and fragility of blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in clotting time of blood, low level of prothrombin in the blood.
- Phosphorus is involved in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, is part of the phospholipids, nucleotides and nucleic acids needed for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Manganese is involved in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; required for synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders of the reproductive system, increased fragility of the bone, disorders of carbohydrate and lipid metabolism.
- Copper is part of the enzymes with redox activity and is involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Involved in the processes of human body tissues with oxygen. The deficiency is manifested by impaired formation of the cardiovascular system and skeletal development of connective tissue dysplasia.
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Tags: calorie 84 kcal, chemical composition, nutritional value, vitamins, minerals than useful green Peas, boiled, without salt, calories, nutrients, beneficial properties of green Peas, boiled, without salt