Information on Nutritional Supplements
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Nutrition values of Peas, green, canned, seasoned, solids and liquids

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
0.27
ggram
Fatty acids, total saturated
0.048
ggram
Fatty acids, total monounsaturated
0.024
ggram
Fatty acids, total polyunsaturated
0.127
ggram
Carbohydrates
9.25
ggram
Dietary fibertotal dietary fiber
2.0
ggram
Protein
3.09
ggram
Vitamin Ctotal ascorbic acid
11.5
mgmiligram
14%
CalciumCa
15
mgmiligram
2%
MagnesiumMg
15
mgmiligram
5%
SodiumNa
254
mgmiligram
17%

Calorie Distribution**

Calorie ratio: Peas, green, canned, seasoned, solids and liquids (chart, nutrition data)
%-Energy
Carbohydrates
9 g
38 kcal
69%
Protein
3 g
11 kcal
20%
Fat
0 g
2 kcal
4%
Alcohol
0 g
0 kcal
0%
Fiber
2 g
4 kcal
7%
Total energy calculated**
55 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
50
kcalkilocalorie
Energytotal energy
209
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
9.25
ggram
Dietary fibertotal dietary fiber
2.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
0.27
ggram
Fatty acids, total saturated
0.048
ggram
16:0
0.044
ggram
18:0
0.005
ggram
Fatty acids, total monounsaturated
0.024
ggram
18:1 undifferentiated
0.024
ggram
Fatty acids, total polyunsaturated
0.127
ggram
18:2 undifferentiated
0.103
ggram
18:3 undifferentiated
0.024
ggram
Fatty acids, total trans
0.000
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
3.09
ggram
Alanine
0.137
ggram
Arginine
0.244
ggram
Aspartic acid
0.283
ggram
Cystine
0.018
ggram
Glutamic acid
0.422
ggram
Glycine
0.105
ggram
Histidine
0.061
ggram
Isoleucine
0.111
ggram
Leucine
0.184
ggram
Lysine
0.181
ggram
Phenylalanine
0.114
ggram
Proline
0.099
ggram
Serine
0.103
ggram
Threonine
0.116
ggram
Tryptophan
0.021
ggram
Tyrosine
0.065
ggram
Valine
0.134
ggram
Methionine
0.047
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
433
iuinternational units
Vitamin A
22
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.096
mgmiligram
8%
RiboflavinVitamin B-2
0.071
mgmiligram
6%
NiacinVitamin B-3
0.690
mgmiligram
Pantothenic acidVitamin B-5
0.089
mgmiligram
1%
Vitamin B-6
0.098
mgmiligram
8%
FolateIncludes folate from food plus folic acid
29
μgmicrogram
FolateIncludes folate from food plus folic acid
29
μg-dfemicrogram dietary folate equivalent
7%
Folate, food
29
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
11.5
mgmiligram
14%
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
15
mgmiligram
2%
MagnesiumMg
15
mgmiligram
5%
IronFe
1.20
mgmiligram
10%
SodiumNa
254
mgmiligram
17%
PhosphorusP
54
mgmiligram
8%
PotassiumK
122
mgmiligram
3%
ZincZn
0.65
mgmiligram
8%
SeleniumSe
1.3
μgmicrogram
2%
CopperCu
0.099
mgmiligram
8%
ManganeseMn
0.268
mgmiligram
8%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
86.51
ggram
Ash in food
0.88
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4.1 kcal/g, proteins 3.5 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.