Know what’s on your plate
Green peas
Calories & nutrition facts
cooked, boiled, drained, with salt
Nutrition facts
Per 100 g% DV- Calories 84 kcal —
- Protein 5.4 g 11%
- Carbohydrate 10 g 4%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 5.5 g 20%
- Sugars 5.9 g —
- Sodium 239 mg 10%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 40 µg 4%
- Vitamin C 14.2 mg 16%
- Vitamin D 0 µg 0%
- Vitamin E 0.14 mg 1%
- Vitamin K 25.9 µg 22%
- Thiamin (B1) 0.26 mg 22%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 2 mg 13%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.22 mg 13%
- Folate (B9) 63 µg 16%
- Vitamin B12 0 µg 0%
- Choline 29.7 mg 5%
Minerals
- Calcium 27 mg 2%
- Iron 1.5 mg 9%
- Magnesium 39 mg 9%
- Phosphorus 117 mg 9%
- Potassium 271 mg 6%
- Zinc 1.2 mg 11%
- Copper 0.17 mg 19%
- Manganese 0.53 mg 23%
- Selenium 1.9 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 84 | 5.4 g | 10 g | 0.2 g |
| 1 × cup | 160 g | 134 | 8.6 g | 16 g | 0.4 g |
| 2 × cup | 320 g | 269 | 17 g | 32 g | 0.7 g |
| ½ × cup | 80 g | 67 | 4.3 g | 8.1 g | 0.2 g |
| 3 × cup | 480 g | 403 | 26 g | 49 g | 1.1 g |
| 4 × cup | 640 g | 538 | 34 g | 65 g | 1.4 g |
Similar foods
- Frozen green peasboiled, drained, with salt78 kcal / 100 g
- Mature green peaboiled117 kcal / 100 g
- Green peas and carrotscanned, heated, without addition of salt70 kcal / 100 g
- Green pea podsraw72 kcal / 100 g
- Garden peasboiled, cooked in water81 kcal / 100 g
- Fresh peasboiled69 kcal / 100 g
- Split peasmature seeds, cooked, boiled, without salt118 kcal / 100 g
- Peas and carrotsfrozen, cooked, boiled, drained, with salt48 kcal / 100 g
- Frozen peasboiled60 kcal / 100 g
- Mature seed peassprouted, cooked, boiled, drained, with salt98 kcal / 100 g
Questions about Green peas
How long should you cook green peas?
Boil fresh or frozen green peas in lightly salted water for about 2–3 minutes, until tender but still bright green. Drain straight away; prolonged cooking makes them dull and mushy.
Can you cook green peas from frozen without thawing them?
Yes. Add them straight to boiling water for 2–3 minutes, or stir them into a soup or curry for the final few minutes of cooking. Thawing first can make them softer.
How do you choose fresh green peas?
Choose pods that feel firm and full, with a fresh green colour and no yellowing or soft spots. The peas should look plump inside; very large, tough pods often contain starchy peas.
How should you store green peas?
Keep fresh peas in their pods in the fridge and use them within a few days; shelled peas lose sweetness faster, so cook them promptly. Keep frozen peas frozen until you need them, and don’t refreeze them after thawing.
What dishes are green peas good in?
Stir them into risotto, pasta, soup or a curry near the end so they keep their colour and shape. They’re also a classic addition to fish pie, pea and ham soup, and mashed peas served with fish and chips.
What can you use instead of green peas?
For a similar sweet, tender bite, use frozen petits pois or broad beans; cook broad beans until tender and remove their skins if they’re large. Edamame also works in salads and rice dishes, though it has a firmer texture.
Are green peas a good source of fibre?
Yes. A 100 g portion provides 5.5 g of fibre, making green peas a source of it.
Source: USDA FoodData Central 170102 · per 100 g · carbohydrate per EU label, fibre excluded
