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Green Peas

Green Peas

Everyday

Green peas are sweet, starchy seeds from the pea plant, classified botanically as legumes but often utilized as vegetables in culinary applications. These bright green pods or shelled peas provide notable plant-based protein and fiber, along with significant vitamin C and K content. Widely available frozen to preserve freshness, they retain their nutritional value when steamed, boiled, or incorporated into soups, stews, and grain dishes.

Macro Impact

A 1/2 cup serving contains 60 calories, 5g protein, 10g carbs, and 0g fat.

Calorie Burn

How long would it take to burn off 60 calories?
Walking3.5 mph, moderate pace
14 min
YogaModerate effort, gentle pace
10 min
SwimmingModerate effort, freestyle
8 min
Biking12-14 mph, moderate effort
6 min
StairsStair climbing, moderate pace
7 min
Running5 mph (12 min/mile)
5 min

Nutrition Facts

Serving size1/2 cup (80 g)
Amount per serving
Calories60
% Daily Value*
Total Fat0.4g
0%
Saturated Fat0.1g
0%
Trans Fat0g
Polyunsaturated Fat0.2g
Monounsaturated Fat0.0g
Cholesterol0mg
0%
Sodium3mg
0%
Total Carbohydrate10g
4%
Dietary Fiber4g
16%
Total Sugars4g
Includes Added Sugars0g
0%
Protein5g
Vitamin D0mcg
0%
Calcium22mg
2%
Iron1mg
7%
Potassium211mg
4%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
10 / 275 g
4%
Fiber
4 / 28 g
16%
Sugars
4 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
2 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
1%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
1%
Omega 9
0 g
Protein
Protein
5 / 80 g
6%
Amino Acids
Histidine
0 / 3 g
3%
Isoleucine
0 / 2 g
11%
Leucine
0 / 3 g
9%
Lysine
0 / 2 g
12%
Methionine
0 / 1 g
5%
Phenylalanine
0 / 2 g
8%
Threonine
0 / 1 g
14%
Tryptophan
0 / 0 g
12%
Valine
0 / 2 g
10%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
1 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
20%
Riboflavin, B2
0 / 1 mg
9%
Niacin, B3
2 / 15 mg
12%
Pantothenic Acid, B5
0 / 5 mg
5%
Pyridoxine, B6
0 / 1 mg
10%
Biotin, B7
2 / 30 mcg
8%
Cobalamin, B12
0 / 2 mcg
0%
Folate
42 / 400 mcg
11%
Vitamin A
39 / 800 mcg
5%
Vitamin C
34 / 83 mg
42%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
1%
Vitamin K
20 / 105 mcg
19%
Minerals
Calcium
22 / 1k mg
2%
Copper
0 / 1 mg
13%
Iron
1 / 13 mg
10%
Magnesium
25 / 370 mg
7%
Manganese
0 / 2 mg
18%
Phosphorous
93 / 700 mg
13%
Potassium
211 / 3k mg
7%
Selenium
1 / 55 mcg
2%
Sodium
3 / 2.3k mg
0%
Zinc
1 / 10 mg
9%
Chromium
0 / 30 mcg
1%
Molybdenum
4 / 45 mcg
9%
Iodine
2 / 150 mcg
1%
Chlorine
6 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
63 g
Caffeine
0 mg
Choline
23 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Peas, green, raw. USDA Standard Reference, Legacy. Food ID 170419.
  2. 2.Peas, green, raw. Canadian Nutrient File. Food ID 2409.
  3. 3.Peas, green, raw. Frida. Public Food Key 55.
  4. 4.Pea, green, fresh, raw. Australian Nutrient Database. Public Food Key F006536.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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