Information on Nutritional Supplements
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Nutrition values of Peas and onions, canned, 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
0.38
ggram
Fatty acids, total saturated
0.068
ggram
Fatty acids, total monounsaturated
0.036
ggram
Fatty acids, total polyunsaturated
0.176
ggram
Carbohydrates
8.57
ggram
Dietary fibertotal dietary fiber
2.3
ggram
Protein
3.28
ggram
Vitamin Ctotal ascorbic acid
3.0
mgmiligram
4%
CalciumCa
17
mgmiligram
2%
MagnesiumMg
16
mgmiligram
5%
SodiumNa
442
mgmiligram
29%

Calorie Distribution**

Calorie ratio: Peas and onions, canned, solids and liquids (chart, nutrition data)
%-Energy
Carbohydrates
9 g
34 kcal
64%
Protein
3 g
11 kcal
21%
Fat
0 g
3 kcal
6%
Alcohol
0 g
0 kcal
0%
Fiber
2 g
5 kcal
9%
Total energy calculated**
53 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
51
kcalkilocalorie
Energytotal energy
213
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
8.57
ggram
Dietary fibertotal dietary fiber
2.3
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
0.38
ggram
Fatty acids, total saturated
0.068
ggram
14:0
0.000
ggram
16:0
0.061
ggram
18:0
0.006
ggram
Fatty acids, total monounsaturated
0.036
ggram
18:1 undifferentiated
0.036
ggram
Fatty acids, total polyunsaturated
0.176
ggram
18:2 undifferentiated
0.145
ggram
18:3 undifferentiated
0.030
ggram
Fatty acids, total trans
0.000
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
3.28
ggram
Alanine
0.142
ggram
Arginine
0.270
ggram
Aspartic acid
0.293
ggram
Cystine
0.022
ggram
Glutamic acid
0.454
ggram
Glycine
0.113
ggram
Histidine
0.064
ggram
Isoleucine
0.118
ggram
Leucine
0.191
ggram
Lysine
0.190
ggram
Phenylalanine
0.119
ggram
Proline
0.105
ggram
Serine
0.109
ggram
Threonine
0.120
ggram
Tryptophan
0.024
ggram
Tyrosine
0.070
ggram
Valine
0.138
ggram
Methionine
0.048
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
161
iuinternational units
Vitamin A
8
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.100
mgmiligram
9%
RiboflavinVitamin B-2
0.070
mgmiligram
6%
NiacinVitamin B-3
1.280
mgmiligram
Pantothenic acidVitamin B-5
0.159
mgmiligram
3%
Vitamin B-6
0.192
mgmiligram
15%
FolateIncludes folate from food plus folic acid
27
μgmicrogram
FolateIncludes folate from food plus folic acid
27
μg-dfemicrogram dietary folate equivalent
7%
Folate, food
27
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
3.0
mgmiligram
4%
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
17
mgmiligram
2%
MagnesiumMg
16
mgmiligram
5%
IronFe
0.87
mgmiligram
7%
SodiumNa
442
mgmiligram
29%
PhosphorusP
51
mgmiligram
7%
PotassiumK
96
mgmiligram
2%
ZincZn
0.58
mgmiligram
7%
SeleniumSe
0.4
μgmicrogram
1%
CopperCu
0.100
mgmiligram
8%
ManganeseMn
0.255
mgmiligram
7%

Sterols

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

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
86.40
ggram
Ash in food
1.37
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 kcal/g, proteins 3.4 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.