Green Pea
Written by Med-Scope
Green Pea
Description
Green pea, the round seed of the legume Pisum satium. This vegetable is rich in dietary fiber and vitamin C, and is a fair to good source of iron, potassium, folacin, phosphorus, provitamin A carotenoids, vitamin E and vitamin K.
Available January through June.Caloric Content
1 2 3 Calories: 63 67 55 Protein: 4.22 4.28 3.75 gm Carbohydrates: 11.28 12.51 9.87 gm Fiber: 1.72 1.85 1.51 gm Total fats: .31 .17 .27 gm Saturated fats: .055 .031 .048 gm Unsaturated fats: .042 .097 .150 gm Cholesterol: 0 0 0 mg
1. Raw - 1/2 cup, 78 grams
2. Boiled, Drained - 1/2 cup, 80 grams
3. Frozen - 1/2 cup, 72 gramsVitamin Content
1 2 Vitamin A: 499 478 IU Thiamine: .207 .207 mg Vitamin B-2: .103 .119 mg Vitamin B-6: .132 .173 mg Vitamin B-12: 0 0 mcg Biotin: - - mcg Niacin: 1.63 1.617 mg Pantothenic Acid: .081 .122 mg Folic acid: 50.9 50.7 mcg Vitamin C: 31.2 11.4 mg Vitamin E: - - IU
1. Raw - 1/2 cup, 78 grams
2. Boiled, Drained - 1/2 cup, 80 grams
3 USRDA Vitamin A: 523 5000 IU Thiamine: .186 1.7 mg Vitamin B-2: .072 1.7 mg Vitamin B-6: .088 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: 1.229 20 mg Pantothenic Acid: .098 10 mg Folic acid: 38.3 400 mcg Vitamin C: 12.9 60 mg Vitamin E: - 30 IU
3. Frozen - 1/2 cup, 72 gramsMineral Content
1 2 Calcium: 19 22 mg Copper: .137 .138 mg Iron: 1.15 1.24 mg Magnesium: 26 31 mg Manganese: .320 .420 mg Phosphorus: 84 94 mg Potassium: 190 217 mg Selenium: - - mcg Sodium: 4 2 mg Zinc: .97 .95 mg
1. Raw - 1/2 cup, 78 grams
2. Boiled, Drained - 1/2 cup, 80 grams
3 USRDA Calcium: 16 1000 mg Copper: .088 2 mg Iron: 1.10 18 mg Magnesium: 18 400 mg Manganese: .243 n/a mg Phosphorus: 58 1000 mg Potassium: 107 n/a mg Selenium: - n/a mcg Sodium: 81 n/a mg Zinc: .58 15 mg
3. Frozen - 1/2 cup, 72 gramsAmino Acid Content
1 2 3 Tryptophan: .029 .030 .026 gm Threonine: .158 .161 .140 gm Isoleucine: .152 .154 .135 gm Leucine: .252 .256 .224 gm Lysine: .247 .251 .220 gm Methionine: .064 .065 .057 gm Cysteine: .025 .026 .022 gm Phenylalanine: .156 .158 .138 gm Tyrosine: .088 .090 .078 gm Valine: .183 .186 .163 gm Arginine: .334 .338 .297 gm Histidine: .083 .084 .073 gm Alanine: .187 .190 .166 gm Aspartic acid: .386 .392 .343 gm Glutamic acid: .577 .586 .513 gm Glycine: .144 .146 .127 gm Proline: .135 .137 .120 gm Serine: .141 .143 .125 gm
1. Raw - 1/2 cup, 78 grams
2. Boiled, Drained - 1/2 cup, 80 grams
3. Frozen - 1/2 cup, 72 gramsReferences
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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