Peas, edible-podded, frozen, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 77 / 100 How is this scored?

Composition

Energy

Protein 3.5 g · 14 kcal/100g
Fat 0.4 g · 3 kcal/100g
Carbs 8.4 g · 34 kcal/100g
Fiber 3.1 g
Water 87 g
Total energy 50 kcal

Energy is predominantly from carbs (66%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
0.4g
Saturated
0.1g
Monounsat.
0.0g
Polyunsat.
0.2g
Omega-6
0.14g

Saturated fat is 1.3% of energy, within the WHO limit of 10%.

Protein quality 42 / 100 How is this scored?
Histidine 42%
Isoleucine 100%
Leucine 100%
Lysine 100%
Methionine + Cysteine 70%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Histidine (42% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 46 / 100 How is this scored?

Vitamins

Vitamin A 66 µg
Vitamin C 22.0 mg
Vitamin D 0.0 µg
Vitamin E 0.5 mg
Vitamin K 30 µg
Thiamin (B1) 0.06 mg
Riboflavin (B2) 0.12 mg
Niacin (B3) 0.6 mg
Pantothenic (B5) 0.9 mg
Vitamin B6 0.17 mg
Folate (B9) 35 µg
Vitamin B12 0.00 µg

Minerals

Calcium 59 mg
Iron 2.4 mg
Magnesium 28 mg
Phosphorus 58 mg
Potassium 217 mg
Sodium 241 mg
Zinc 0.5 mg
Copper 0.09 mg
Manganese 0.28 mg
Selenium 0.8 µg

Notable source of Vitamin K (40% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.