Peas, green, frozen, boiled without salt

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.
NutrientNumberNorma**% of normal in 100 g% of normal in 100 kcal100% of the norm
Calorie52 kcal1684 kcal3.1%6%3238 g
Proteins3.5 g76 g4.6%8.8%2171 g
Fats0.38 g56 g0.7%1.3%14737 g
Carbohydrates5.92 g219 g2.7%5.2%3699 g
Dietary fiber3.1 g20 g15.5%29.8%645 g
Water86.6 g2273 g3.8%7.3%2625 g
Ash0.5 g~
Vitamins
Vitamin a, RAE66 µg900 mcg7.3%14%1364 g
alpha Carotene53 µg~
beta Carotene0.76 mg5 mg15.2%29.2%658 g
Lutein + Zeaxanthin893 µg~
Vitamin B1, thiamine0.064 mg1.5 mg4.3%8.3%2344 g
Vitamin B2, Riboflavin0.119 mg1.8 mg6.6%12.7%1513 g
Vitamin B4, choline21 mg500 mg4.2%8.1%2381 g
Vitamin B5, Pantothenic0.857 mg5 mg17.1%32.9%583 g
Vitamin B6, pyridoxine0.174 mg2 mg8.7%16.7%1149 g
Vitamin B9, folates35 mcg400 mcg8.8%16.9%1143 g
Vitamin C, ascorbic22 mg90 mg24.4%46.9%409 g
Vitamin E, alpha tocopherol, TE0.47 mg15 mg3.1%6%3191 g
Vitamin K, phylloquinone30.2 µg120 mcg25.2%48.5%397 g
Vitamin PP, ne0.563 mg20 mg2.8%5.4%3552 g
Macronutrients
Potassium, K217 mg2500 mg8.7%16.7%1152 g
Calcium, Ca59 mg1000 mg5.9%11.3%1695
Magnesium, Mg28 mg400 mg7%13.5%1429 g
Sodium, Na5 mg1300 mg0.4%0.8%26000 g
Sulfur, S35 mg1000 mg3.5%6.7%2857 g
Phosphorus, P58 mg800 mg7.3%14%1379 g
Minerals
Iron, Fe2.4 mg18 mg13.3%25.6%750 g
Manganese, Mn0.28 mg2 mg14%26.9%714 g
Copper, Cu90 mcg1000 mcg9%17.3%1111 g
Selenium, Se0.8 µg55 mcg1.5%2.9%6875 g
Zinc, Zn0.49 mg12 mg4.1%7.9%2449 g
Digestible carbohydrates
Mono and disaccharides (sugars)4.82 gmax 100 g
Essential amino acids
Arginine*0.168 g~
Valine0.342 g~
Histidine*0.022 g~
Isoleucine0.202 g~
Leucine0.286 g~
Lysine0.252 g~
Methionine0.014 g~
Threonine0.123 g~
Tryptophan0.034 g~
Phenylalanine0.112 g~
Amino acid
Alanine0.073 g~
Aspartic acid0.286 g~
Glycine0.09 g~
Glutamic acid0.56 g~
Proline0.078 g~
Serine0.157 g~
Tyrosine0.123 g~
Cysteine0.04 g~
Saturated fatty acids
Nasadenie fatty acids0.073 gmax 18.7 g
14:0 Myristic0.003 g~
16:0 Palmitic0.063 g~
18:0 Stearic0.006 g~
Monounsaturated fatty acids0.039 gmin 16.8 g0.2%0.4%
18:1 Oleic (omega-9)0.039 g~
Polyunsaturated fatty acids0.167 gfrom 11.2-20.6 g1.5%2.9%
18:2 Linoleic0.142 g~
18:3 Linolenic0.025 g~
Omega-3 fatty acids0.025 gfrom 0.9 to 3.7 g2.8%5.4%
Omega-6 fatty acids0.142 gfrom 4.7 to 16.8 g3%5.8%

The energy value is 52 kcal.

  • cup = 160 g (83.2 kcal)
  • 0,5 cup = 80 g (41.6 kcal)
  • package (10 oz) yields = 253 g (131.6 kcal)
Peas, green, frozen, boiled, without salt is rich in such vitamins and minerals like beta-carotene by 15.2 %, vitamin B5 – 17,1 %, vitamin C – 24,4 %, vitamin K was 25.2 %, with iron and 13.3 %, manganese – 14 %
  • 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.
  • Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, allows the flow of redox reactions and the activation of peroxidation. Inadequate intake leads to hypochromic anemia, myoglobinaemia atonia of skeletal muscles, fatigue, cardiomyopathy, chronic atrophic gastritis.
  • 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.

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