Pea
Pisum sativum
Vegetables · Fabaceae family
- 52kcal
- 3.5 gprotein
- 3.1 gfibre
Per 100 g, frozen.
What 100 g is made of
- Protein 3.5 g
- Fat 0.38 g
- Carbohydrate 9 g
- Water and other 87.1 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium5 mg · <1% · #178 of 258
- Potassium217 mg · 5% · #158 of 256
- Calcium59 mg · 5% · #92 of 258
- Iron2.4 mg · 13% · #80 of 259
- Magnesium28 mg · 7% · #113 of 256
- Zinc0.49 mg · 4% · #133 of 256
- Vitamin C22 mg · 24% · #44 of 239
- Folate35 µg · 9% · #88 of 237
- Vitamin A66 µg · 7% · #51 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Western Asia
- 1600s–1700sEating fresh, immature peas became popular during the 17th and 18th centuries.
- 1660Green peas were brought from Genoa to the French royal court in January 1660.Italy, France
Used in GlobeCooks dishes from: Europe (3), Asia (2), Africa (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 170418), public domain. Identity: Wikidata Q29472543. Compiled by GlobeCooks.