United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  11304, Peas, green, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Pisum sativum
Carbohydrate Factor: 4.07   Fat Factor:8.37   Protein Factor: 3.47   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 62%   Refuse Description:   Pods and inedible peas
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 145 g
Proximates Water g 78.86 10 0.508 114.35
Proximates Energy kcal 81 -- -- 117
Proximates Energy kJ 339 -- -- 492
Proximates Protein g 5.42 7 0.131 7.86
Proximates Total lipid (fat) g 0.40 7 0.033 0.58
Proximates Ash g 0.87 7 0.042 1.26
Proximates Carbohydrate, by difference g 14.45 -- -- 20.95
Proximates Fiber, total dietary g 5.7 -- -- 8.3
Proximates Sugars, total g 5.67 -- -- 8.22
Proximates Sucrose g 4.99 -- -- 7.24
Proximates Glucose (dextrose) g 0.12 -- -- 0.17
Proximates Fructose g 0.39 -- -- 0.57
Proximates Lactose g 0.00 -- -- 0.00
Proximates Maltose g 0.17 -- -- 0.25
Proximates Galactose g 0.00 -- -- 0.00
Minerals Calcium, Ca mg 25 8 2.027 36
Minerals Iron, Fe mg 1.47 8 0.050 2.13
Minerals Magnesium, Mg mg 33 8 1.096 48
Minerals Phosphorus, P mg 108 8 4.166 157
Minerals Potassium, K mg 244 10 16.659 354
Minerals Sodium, Na mg 5 7 1.287 7
Minerals Zinc, Zn mg 1.24 7 0.042 1.80
Minerals Copper, Cu mg 0.176 7 0.013 0.255
Minerals Manganese, Mn mg 0.410 7 0.030 0.594
Minerals Selenium, Se µg 1.8 -- -- 2.6
Vitamins Vitamin C, total ascorbic acid mg 40.0 1 -- 58.0
Vitamins Thiamin mg 0.266 7 0.029 0.386
Vitamins Riboflavin mg 0.132 7 0.009 0.191
Vitamins Niacin mg 2.090 7 0.137 3.030
Vitamins Pantothenic acid mg 0.104 1 -- 0.151
Vitamins Vitamin B-6 mg 0.169 7 0.013 0.245
Vitamins Folate, total µg 65 1 -- 94
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 65 1 -- 94
Vitamins Folate, DFE µg 65 -- -- 94
Vitamins Choline, total mg 28.4 -- -- 41.2
Vitamins Betaine mg 0.2 -- -- 0.3
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE µg 38 -- -- 55
Vitamins Retinol µg 0 -- -- 0
Vitamins Carotene, beta 1, 2 µg 449 40 108.530 651
Vitamins Carotene, alpha 1, 2 µg 21 40 5.140 30
Vitamins Cryptoxanthin, beta 1 µg 0 15 -- 0
Vitamins Vitamin A, IU IU 765 -- -- 1109
Vitamins Lycopene µg 0 -- -- 0
Vitamins Lutein + zeaxanthin µg 2477 -- -- 3592
Vitamins Vitamin E (alpha-tocopherol) mg 0.13 1 -- 0.19
Vitamins Vitamin E, added mg 0.00 -- -- 0.00
Vitamins Tocopherol, beta mg 0.00 -- -- 0.00
Vitamins Tocopherol, gamma mg 0.95 -- -- 1.38
Vitamins Tocopherol, delta mg 0.02 -- -- 0.03
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Vitamins Vitamin K (phylloquinone) µg 24.8 -- -- 36.0
Lipids Fatty acids, total saturated g 0.071 -- -- 0.103
Lipids 4:0 g 0.000 -- -- 0.000
Lipids 6:0 g 0.000 -- -- 0.000
Lipids 8:0 g 0.000 -- -- 0.000
Lipids 10:0 g 0.000 -- -- 0.000
Lipids 12:0 g 0.000 -- -- 0.000
Lipids 14:0 g 0.000 -- -- 0.000
Lipids 16:0 g 0.064 1 -- 0.093
Lipids 18:0 g 0.007 1 -- 0.010
Lipids Fatty acids, total monounsaturated g 0.035 -- -- 0.051
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000
Lipids 18:1 undifferentiated g 0.035 1 -- 0.051
Lipids 20:1 g 0.000 -- -- 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.187 -- -- 0.271
Lipids 18:2 undifferentiated g 0.152 1 -- 0.220
Lipids 18:3 undifferentiated g 0.035 1 -- 0.051
Lipids 18:4 g 0.000 -- -- 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Amino Acids Tryptophan g 0.037 -- -- 0.054
Amino Acids Threonine g 0.203 -- -- 0.294
Amino Acids Isoleucine g 0.195 -- -- 0.283
Amino Acids Leucine g 0.323 -- -- 0.468
Amino Acids Lysine g 0.317 -- -- 0.460
Amino Acids Methionine g 0.082 -- -- 0.119
Amino Acids Cystine g 0.032 -- -- 0.046
Amino Acids Phenylalanine g 0.200 -- -- 0.290
Amino Acids Tyrosine g 0.114 -- -- 0.165
Amino Acids Valine g 0.235 -- -- 0.341
Amino Acids Arginine g 0.428 -- -- 0.621
Amino Acids Histidine g 0.107 -- -- 0.155
Amino Acids Alanine g 0.240 -- -- 0.348
Amino Acids Aspartic acid g 0.496 -- -- 0.719
Amino Acids Glutamic acid g 0.741 -- -- 1.074
Amino Acids Glycine g 0.184 -- -- 0.267
Amino Acids Proline g 0.173 -- -- 0.251
Amino Acids Serine g 0.181 -- -- 0.262
Other Alcohol, ethyl g 0.0 -- -- 0.0
Other Caffeine mg 0 -- -- 0
Other Theobromine mg 0 -- -- 0
Flavan-3-ols (+)-Catechin 4 mg 0.0 3 0 0.0
Flavan-3-ols (-)-Epigallocatechin 4 mg 0.0 3 0 0.0
Flavan-3-ols (-)-Epicatechin 4 mg 0.0 3 0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 4 mg 0.0 3 0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 4 mg 0.0 3 0 0.0
Flavan-3-ols (+)-Gallocatechin 4 mg 0.0 3 0 0.0
Flavones Apigenin 5 mg 0.0 1 -- 0.0
Flavones Luteolin 5 mg 0.0 1 -- 0.0
Flavonols Kaempferol 5 mg 0.0 1 -- 0.0
Flavonols Myricetin 5 mg 0.0 1 -- 0.0
Flavonols Quercetin 5 mg 0.0 1 -- 0.0
Isoflavones Daidzein 6, 7 mg 0.00 7 0 0.00
Isoflavones Genistein 6, 7 mg 0.00 7 0 0.00
Isoflavones Glycitein 7 mg 0.00 6 0 0.00
Isoflavones Total isoflavones 6, 7 mg 0.00 7 0 0.00
Isoflavones Biochanin A mg 0.00 6 0 0.00
Isoflavones Formononetin mg 0.00 6 0 0.00
Isoflavones Coumestrol mg 0.00 6 0 0.00
Proanthocyanidin Proanthocyanidin dimers 3 mg 0.0 3 0 0.0
Proanthocyanidin Proanthocyanidin trimers 3 mg 0.0 3 0 0.0

Sources of Data

1J L Bureau, R J Bushway HPLC determination of carotenoids in fruits and vegetables in the United States , 1986 J Food Sci 52   pp.128-130
2R J Bushway, A Yang, A M Yamani Comparison of alpha- and beta-carotene content of supermarket versus roadside stand produce , 1987 J Food Qual 9   pp.437-443
3de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
4de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
5Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B. Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
6Liggins, J., Bluck, L. J. C., Runswick, C., Atkinson, C., Coward, W. A., and Bingham, S. A. Daidzein and genistein content of vegetables. , 2000 Brit. J. Nutr. 84   pp.717-725
7Nakamura, Y., Kaihara, A., Yoshii, K., Tsumura, Y., Ishimitsu, S., and Tonogai, Y. Content and composition of isoflavones in mature or immature beans and bean sprouts consumed in Japan. , 2001 J. Health Sci. 47   pp.394-406