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 | 50 kcal | 1684 kcal | 3% | 6% | 3368 g |
| Proteins | 3.5 g | 76 g | 4.6% | 9.2% | 2171 g |
| Fats | 0.38 g | 56 g | 0.7% | 1.4% | 14737 g |
| Carbohydrates | 5.33 g | 219 g | 2.4% | 4.8% | 4109 g |
| Dietary fiber | 3.1 g | 20 g | 15.5% | 31% | 645 g |
| Water | 86.6 g | 2273 g | 3.8% | 7.6% | 2625 g |
| Ash | 1.09 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 66 µg | 900 mcg | 7.3% | 14.6% | 1364 g |
| alpha Carotene | 53 µg | ~ | |||
| beta Carotene | 0.76 mg | 5 mg | 15.2% | 30.4% | 658 g |
| Lutein + Zeaxanthin | 893 µg | ~ | |||
| Vitamin B1, thiamine | 0.064 mg | 1.5 mg | 4.3% | 8.6% | 2344 g |
| Vitamin B2, Riboflavin | 0.119 mg | 1.8 mg | 6.6% | 13.2% | 1513 g |
| Vitamin B4, choline | 21 mg | 500 mg | 4.2% | 8.4% | 2381 g |
| Vitamin B5, Pantothenic | 0.857 mg | 5 mg | 17.1% | 34.2% | 583 g |
| Vitamin B6, pyridoxine | 0.174 mg | 2 mg | 8.7% | 17.4% | 1149 g |
| Vitamin B9, folates | 35 mcg | 400 mcg | 8.8% | 17.6% | 1143 g |
| Vitamin C, ascorbic | 22 mg | 90 mg | 24.4% | 48.8% | 409 g |
| Vitamin E, alpha tocopherol, TE | 0.47 mg | 15 mg | 3.1% | 6.2% | 3191 g |
| Vitamin K, phylloquinone | 30.2 µg | 120 mcg | 25.2% | 50.4% | 397 g |
| Vitamin PP, ne | 0.563 mg | 20 mg | 2.8% | 5.6% | 3552 g |
| Macronutrients | |||||
| Potassium, K | 217 mg | 2500 mg | 8.7% | 17.4% | 1152 g |
| Calcium, Ca | 59 mg | 1000 mg | 5.9% | 11.8% | 1695 |
| Magnesium, Mg | 28 mg | 400 mg | 7% | 14% | 1429 g |
| Sodium, Na | 241 mg | 1300 mg | 18.5% | 37% | 539 g |
| Sulfur, S | 35 mg | 1000 mg | 3.5% | 7% | 2857 g |
| Phosphorus, P | 58 mg | 800 mg | 7.3% | 14.6% | 1379 g |
| Minerals | |||||
| Iron, Fe | 2.4 mg | 18 mg | 13.3% | 26.6% | 750 g |
| Manganese, Mn | 0.28 mg | 2 mg | 14% | 28% | 714 g |
| Copper, Cu | 90 mcg | 1000 mcg | 9% | 18% | 1111 g |
| Selenium, Se | 0.8 µg | 55 mcg | 1.5% | 3% | 6875 g |
| Zinc, Zn | 0.49 mg | 12 mg | 4.1% | 8.2% | 2449 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 4.82 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.168 g | ~ | |||
| Valine | 0.342 g | ~ | |||
| Histidine* | 0.022 g | ~ | |||
| Isoleucine | 0.202 g | ~ | |||
| Leucine | 0.286 g | ~ | |||
| Lysine | 0.252 g | ~ | |||
| Methionine | 0.014 g | ~ | |||
| Threonine | 0.123 g | ~ | |||
| Tryptophan | 0.034 g | ~ | |||
| Phenylalanine | 0.112 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.073 g | ~ | |||
| Aspartic acid | 0.286 g | ~ | |||
| Glycine | 0.09 g | ~ | |||
| Glutamic acid | 0.56 g | ~ | |||
| Proline | 0.078 g | ~ | |||
| Serine | 0.157 g | ~ | |||
| Tyrosine | 0.123 g | ~ | |||
| Cysteine | 0.04 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.073 g | max 18.7 g | |||
| 14:0 Myristic | 0.003 g | ~ | |||
| 16:0 Palmitic | 0.063 g | ~ | |||
| 18:0 Stearic | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 0.039 g | min 16.8 g | 0.2% | 0.4% | |
| 18:1 Oleic (omega-9) | 0.039 g | ~ | |||
| Polyunsaturated fatty acids | 0.167 g | from 11.2-20.6 g | 1.5% | 3% | |
| 18:2 Linoleic | 0.142 g | ~ | |||
| 18:3 Linolenic | 0.025 g | ~ | |||
| Omega-3 fatty acids | 0.025 g | from 0.9 to 3.7 g | 2.8% | 5.6% | |
| Omega-6 fatty acids | 0.142 g | from 4.7 to 16.8 g | 3% | 6% |
The energy value is 50 kcal.
- cup = 160 g (80 kcal)
- package (10 oz) yields = 253 g (126.5 kcal)
Peas, green, frozen, cooked, with salt 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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Tags: calorie 50 kcal, chemical composition, nutritional value, vitamins, minerals benefits of Peas, green, frozen, cooked, with salt, calories, nutrients, beneficial properties of Peas, green, frozen, cooked, with salt