2.9%
58 kcal

Energy

0.7%
0.5 g

Fat

0.4%
0.1 g

Saturates

3.6%
3.2 g

Sugar

7.7%
0.5 g

Salt

carbs
72%
fat
7%
protein
21%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 58 (241 kJ)
3%
from Carbohydrate 42 (178 kJ)
from Fat 4 (18 kJ)
from Protein 12 (50 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 10.6 g
4%
Dietary Fiber 3.3 g
11%
Starch ~
Sugars 3.2 g
Sucrose 2,950.0 mg
Glucose 80.0 mg
Fructose 100.0 mg
Lactose 0.0 mg
Maltose 70.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.5 g
1%
Saturated Fat 0.1 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 77.0 mg
Margaric Acid ~
Stearic Acid 9.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 43.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.2 g
Linoleic Acid 183.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 43.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 43.0 mg
Omega-6 Fatty Acids 183.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.0 g
6%
Essential Aminos
Histidine 61.0 mg
7%
Isoleucine 111.0 mg
10%
Leucine 183.0 mg
7%
Lysine 180.0 mg
8%
Methionine 47.0 mg
4%
Phenylalanine 114.0 mg
6%
Threonine 115.0 mg
10%
Tryptophan 21.0 mg
7%
Valine 133.0 mg
9%
Non-essential Aminos
Alanine 136.0 mg
Arginine 243.0 mg
Aspartic Acid 282.0 mg
Cystine 18.0 mg
Glutamic Acid 421.0 mg
Glycine 104.0 mg
Proline 98.0 mg
Serine 103.0 mg
Tyrosine 65.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 85.1 g
Ash 0.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 20.0 mg
Vitamin A 1,529 IU
31%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 1.0 mg
5%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 24 mcg
6%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 7.8 mg
13%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 21 mcg
26%
Minerals % Daily Value
Calcium 20.0 mg
2%
Copper 0.1 mg
5%
Fluoride ~
Iron 1.3 mg
7%
Magnesium 19.0 mg
5%
Manganese 0.2 mg
11%
Phosphorus 63.0 mg
6%
Potassium 106.0 mg
3%
Sodium 185.0 mg
8%
Zinc 0.7 mg
5%
Pea

About Pea

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a (pea) flower. However, peas are considered to be a vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. Read More

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a (pea) flower. However, peas are considered to be a vegetable in cooking. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus. P. sativum is an annual plant, with a life cycle of one year. It is a cool season crop grown in many parts of the world; planting can take place from winter to early summer depending on location. The average pea weighs between 0.1 and 0.36 grams. The immature peas (and in snow peas the tender pod as well) are used as a vegetable, fresh, frozen or canned; varieties of the species typically called field peas are grown to produce dry peas like the split pea shelled from the matured pod. These are the basis of pease porridge and pea soup, staples of medieval cuisine; in Europe, consuming fresh immature green peas was an innovation of Early Modern cuisine. The wild pea is restricted to the Mediterranean basin and the Near East. The earliest archaeological finds of peas date from the neolithic era of current Syria, Turkey and Jordan. In Egypt, early finds date from ca. 4800–4400 BC in the Nile delta area, and from ca. 3800–3600 BC in Upper Egypt. The pea was also present in Georgia in the 5th millennium BC. Farther east, the finds are younger. Peas were present in Afghanistan ca. 2000 BC, in Harappa, Pakistan, and in northwest India in 2250–1750 BC. In the second half of the 2nd millennium BC, this pulse crop appears in the Gangetic basin and southern India.