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 | 42 kcal | 1684 kcal | 2.5% | 6% | 4010 g |
| Proteins | 3.27 g | 76 g | 4.3% | 10.2% | 2324 g |
| Fats | 0.23 g | 56 g | 0.4% | 1% | 24348 g |
| Carbohydrates | 4.25 g | 219 g | 1.9% | 4.5% | 5153 g |
| Dietary fiber | 2.8 g | 20 g | 14% | 33.3% | 714 g |
| Water | 88.91 g | 2273 g | 3.9% | 9.3% | 2557 g |
| Ash | 0.54 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 52 µg | 900 mcg | 5.8% | 13.8% | 1731 g |
| alpha Carotene | 42 µg | ~ | |||
| beta Carotene | 0.597 mg | 5 mg | 11.9% | 28.3% | 838 g |
| Lutein + Zeaxanthin | 702 µg | ~ | |||
| Vitamin B1, thiamine | 0.128 mg | 1.5 mg | 8.5% | 20.2% | 1172 |
| Vitamin B2, Riboflavin | 0.076 mg | 1.8 mg | 4.2% | 10% | 2368 g |
| Vitamin B4, choline | 17.4 mg | 500 mg | 3.5% | 8.3% | 2874 g |
| Vitamin B5, Pantothenic | 0.673 mg | 5 mg | 13.5% | 32.1% | 743 g |
| Vitamin B6, pyridoxine | 0.144 mg | 2 mg | 7.2% | 17.1% | 1389 g |
| Vitamin B9, folates | 29 µg | 400 mcg | 7.3% | 17.4% | 1379 g |
| Vitamin C, ascorbic | 47.9 mg | 90 mg | 53.2% | 126.7% | 188 g |
| Vitamin E, alpha tocopherol, TE | 0.39 mg | 15 mg | 2.6% | 6.2% | 3846 g |
| Vitamin K, phylloquinone | 25 mcg | 120 mcg | 20.8% | 49.5% | 480 g |
| Vitamin PP, ne | 0.539 mg | 20 mg | 2.7% | 6.4% | 3711 g |
| Macronutrients | |||||
| Potassium, K | 240 mg | 2500 mg | 9.6% | 22.9% | 1042 g |
| Calcium, Ca | 42 mg | 1000 mg | 4.2% | 10% | 2381 g |
| Magnesium, Mg | 26 mg | 400 mg | 6.5% | 15.5% | 1538 g |
| Sodium, Na | 4 mg | 1300 mg | 0.3% | 0.7% | 32500 g |
| Sulfur, S | 32.7 mg | 1000 mg | 3.3% | 7.9% | 3058 g |
| Phosphorus, P | 55 mg | 800 mg | 6.9% | 16.4% | 1455 g |
| Minerals | |||||
| Iron, Fe | 1.97 mg | 18 mg | 10.9% | 26% | 914 g |
| Manganese, Mn | 0.168 mg | 2 mg | 8.4% | 20% | 1190 g |
| Copper, Cu | 77 µg | 1000 mcg | 7.7% | 18.3% | 1299 |
| Selenium, Se | 0.7 µg | 55 mcg | 1.3% | 3.1% | 7857 g |
| Zinc, Zn | 0.37 mg | 12 mg | 3.1% | 7.4% | 3243 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 3.99 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.157 g | ~ | |||
| Valine | 0.319 g | ~ | |||
| Histidine* | 0.02 g | ~ | |||
| Isoleucine | 0.188 g | ~ | |||
| Leucine | 0.267 g | ~ | |||
| Lysine | 0.235 g | ~ | |||
| Methionine | 0.013 g | ~ | |||
| Threonine | 0.115 g | ~ | |||
| Tryptophan | 0.032 g | ~ | |||
| Phenylalanine | 0.105 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.068 g | ~ | |||
| Aspartic acid | 0.267 g | ~ | |||
| Glycine | 0.084 g | ~ | |||
| Glutamic acid | 0.523 g | ~ | |||
| Proline | 0.073 g | ~ | |||
| Serine | 0.146 g | ~ | |||
| Tyrosine | 0.115 g | ~ | |||
| Cysteine | 0.037 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.044 g | max 18.7 g | |||
| 14:0 Myristic | 0.002 g | ~ | |||
| 16:0 Palmitic | 0.038 g | ~ | |||
| 18:0 Stearic | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.023 g | min 16.8 g | 0.1% | 0.2% | |
| 18:1 Oleic (omega-9) | 0.023 g | ~ | |||
| Polyunsaturated fatty acids | 0.1 g | from 11.2-20.6 g | 0.9% | 2.1% | |
| 18:2 Linoleic | 0.085 g | ~ | |||
| 18:3 Linolenic | 0.015 g | ~ | |||
| Omega-3 fatty acids | 0.015 g | from 0.9 to 3.7 g | 1.7% | 4% | |
| Omega-6 fatty acids | 0.085 g | from 4.7 to 16.8 g | 1.8% | 4.3% |
The energy value is 42 kcal.
- cup = 160 g (67.2 kcal)
Peas, green, boiled, without salt is rich in such vitamins and minerals like beta-carotene is 11.9 %, vitamin B5 – 13,5 %, vitamin C – 53,2 %, vitamin K – 20,8 %
- In-carotene is a provitamin A and antioxidant properties. 6 µg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of several hormones, hemoglobin, and promotes the absorption of amino acids and sugars in the gut, supports the function of the adrenal cortex. Lack of Pantothenic acid can lead to skin lesions and mucous membranes.
- 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.
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Tags: calorie 42 kcal, the chemical composition, nutritional value, vitamins, minerals than helpful Peas, green, boiled, without salt, calories, nutrients, beneficial properties of green Peas, boiled, without salt