United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  16386, Peas, split, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 196 g
Proximates Water g 69.49 136.20
Proximates Energy kcal 116 227
Proximates Protein g 8.34 16.35
Proximates Total lipid (fat) g 0.39 0.76
Proximates Carbohydrate, by difference g 20.51 40.20
Proximates Fiber, total dietary g 8.3 16.3
Proximates Sugars, total g 2.90 5.68
Minerals Calcium, Ca mg 14 27
Minerals Iron, Fe mg 1.29 2.53
Minerals Magnesium, Mg mg 36 71
Minerals Phosphorus, P mg 99 194
Minerals Potassium, K mg 362 710
Minerals Sodium, Na mg 238 466
Minerals Zinc, Zn mg 1.00 1.96
Vitamins Vitamin C, total ascorbic acid mg 0.4 0.8
Vitamins Thiamin mg 0.190 0.372
Vitamins Riboflavin mg 0.056 0.110
Vitamins Niacin mg 0.890 1.744
Vitamins Vitamin B-6 mg 0.048 0.094
Vitamins Folate, DFE µg 65 127
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 7 14
Vitamins Vitamin E (alpha-tocopherol) mg 0.03 0.06
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 5.0 9.8
Lipids Fatty acids, total saturated g 0.054 0.106
Lipids Fatty acids, total monounsaturated g 0.081 0.159
Lipids Fatty acids, total polyunsaturated g 0.165 0.323
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0