Peas and carrots, frozen, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 75 / 100 How is this scored?

Composition

Energy

Protein 3.1 g · 12 kcal/100g
Fat 0.4 g · 4 kcal/100g
Carbs 10.1 g · 40 kcal/100g
Fiber 3.1 g
Water 86 g
Total energy 48 kcal

Energy is predominantly from carbs (71%); 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
0.16g

Saturated fat is 1.4% of energy, within the WHO limit of 10%.

Protein quality 93 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 98%
Lysine 100%
Methionine + Cysteine 93%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Methionine + Cysteine (93% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 38 / 100 How is this scored?

Vitamins

Vitamin A 476 µg
Vitamin C 8.1 mg
Vitamin D 0.0 µg
Vitamin E 0.5 mg
Vitamin K 19 µg
Thiamin (B1) 0.23 mg
Riboflavin (B2) 0.06 mg
Niacin (B3) 1.2 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.09 mg
Folate (B9) 26 µg
Vitamin B12 0.00 µg

Minerals

Calcium 23 mg
Iron 0.9 mg
Magnesium 16 mg
Phosphorus 49 mg
Potassium 158 mg
Sodium 304 mg
Zinc 0.5 mg
Copper 0.08 mg
Manganese 0.20 mg
Selenium 1.1 µg

Notable source of Vitamin A (60% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.