Pea green mature
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 311 kcal
- Energy (kilojoule)
- 1,309 kJ
- Protein (Nx6.25)
- 23.023 g
- Fat
- 1.44 g
- Carbohydrate, available
- 40.5 g
- Fibre, dietary, total
- 22.03 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 1,309 kJ/100 g | 1309 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 311 kcal/100 g | 311 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 10.375 g/100 g | 10.375 | 2 | 1 | |
| Protein (Nx6.25) | 23.023 g/100 g | 23.023 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 1.44 g/100 g | 1.44 | 3 | 3 | |
| Carbohydrate, available | 40.5 g/100 g | 40.5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 22.03 g/100 g | 22.03 | 4 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 2.665 g/100 g | 2.665 | 2 | 5 | |
| Vitamin A, retinol equivalents (RE) | 13 µg/100 g | 13 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 7 µg/100 g | 7 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta-carotene | 80 µg/100 g | 80 | 3 | 3 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 1.9 mg/100 g | 1.9 | 6 | — | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1.9 mg/100 g | 1.9 | 6 | — | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 170 µg/100 g | 170 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 170 µg/100 g | 170 | 6 | — | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.8 mg/100 g | 0.8 | 3 | 3 | |
| Vitamin B2 (riboflavin) | 0.274 mg/100 g | 0.274 | 3 | 3 | |
| Niacin equivalents | 5.32 mg/100 g | 5.32 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2.67 mg/100 g | 2.67 | 3 | 3 | |
| Pantothenic acid | 1.986 mg/100 g | 1.986 | 3 | 3 | |
| Vitamin B6 | 118 µg/100 g | 118 | 3 | 3 | |
| Biotin | 19 µg/100 g | 19 | 3 | 3 | |
| Folate equivalent | 19 µg/100 g | 19 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 19 µg/100 g | 19 | 2 | 6 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 1.6 mg/100 g | 1.6 | 3 | 3 | |
| Salt (sodium chloride) | 0.06 g/100 g | 0.06 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 24 mg/100 g | 24 | 3 | 3 | |
| Chloride | 55 mg/100 g | 55 | 3 | 3 | |
| Potassium | 987 mg/100 g | 987 | 2 | 7 | |
| Calcium | 59 mg/100 g | 59 | 4 | 8 | |
| Magnesium | 63 mg/100 g | 63 | 3 | 9 | |
| Phosphorus | 313 mg/100 g | 313 | 2 | 10 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 5.624 mg/100 g | 5.624 | 2 | 11 | |
| Zinc | 2.808 mg/100 g | 2.808 | 4 | 12 | |
| Iodide | 6 µg/100 g | 6 | 3 | 13 | |
| Copper | 642 µg/100 g | 642 | 2 | 14 | |
| Manganese | 1,129 µg/100 g | 1129 | 2 | 14 | |
| Fluoride | 40 µg/100 g | 40 | 3 | 3 | |
| Chromium | 4 µg/100 g | 4 | 4 | 8 | |
| Molybdenum | 70 µg/100 g | 70 | 4 | 8 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 0.5 g/100 g | 0.5 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.2 g/100 g | 0.2 | 6 | — | |
| Fructose | 0.3 g/100 g | 0.3 | 6 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 2.795 g/100 g | 2.795 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 2.795 g/100 g | 2.795 | 3 | 3 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 3.3 g/100 g | 3.3 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 37.2 g/100 g | 37.2 | 6 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 19.002 g/100 g | 19.002 | 2 | 15 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 20.3 g/100 g | 20.3 | 4 | 16 | |
| Fibre, water-soluble | 1.73 g/100 g | 1.73 | 4 | 16 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.26 g/100 g | 0.26 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.23 g/100 g | 0.23 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.03 g/100 g | 0.03 | 3 | 3 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.11 g/100 g | 0.11 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.11 g/100 g | 0.11 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.8 g/100 g | 0.8 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.16 g/100 g | 0.16 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.16 g/100 g | 0.16 | 3 | 3 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.64 g/100 g | 0.64 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.64 g/100 g | 0.64 | 3 | 3 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 8.38 g/100 g | 8.38 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 1.05 g/100 g | 1.05 | 3 | 9 | |
| Arginine | 1.9 g/100 g | 1.9 | 3 | 9 | |
| Aspartic acid, including asparagine | 2.55 g/100 g | 2.55 | 3 | 9 | |
| Cysteine | 0.273 g/100 g | 0.273 | 3 | 9 | |
| Glutamic acid, including glutamine | 3.87 g/100 g | 3.87 | 3 | 9 | |
| Glycine | 1.01 g/100 g | 1.01 | 3 | 9 | |
| Histidine | 0.586 g/100 g | 0.586 | 3 | 9 | |
| Isoleucine | 0.983 g/100 g | 0.983 | 3 | 9 | |
| Leucine | 1.68 g/100 g | 1.68 | 3 | 9 | |
| Lysine | 1.77 g/100 g | 1.77 | 3 | 9 | |
| Methionine | 0.195 g/100 g | 0.195 | 3 | 9 | |
| Phenylalanine | 1.15 g/100 g | 1.15 | 3 | 9 | |
| Proline | 1.04 g/100 g | 1.04 | 3 | 9 | |
| Serine | 1.07 g/100 g | 1.07 | 3 | 9 | |
| Threonine | 0.813 g/100 g | 0.813 | 3 | 9 | |
| Tryptophan | 0.159 g/100 g | 0.159 | 3 | 9 | |
| Tyrosine | 0.518 g/100 g | 0.518 | 3 | 9 | |
| Valine | 1.04 g/100 g | 1.04 | 3 | 9 | |
| Nitrogen, total | 3.684 g/100 g | 3.684 | 2 | 17 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Logische Null
- Übernommener Wert
Reference
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Dang, J., et al.; Folate retention in selected processed legumes.; Food Chemistry; 2000; 68; 3#Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Converted value from: Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Converted value from: Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5#Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- Rychlik M., Englert K., Kapfer S., Kirchhoff E.; Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays; Journal of food composition and analysis; 2007; 20#Jha, A. B., et al.; Genetic diversity of folate profiles in seeds of common bean, lentil, chickpea and pea.; Journal of Food Composition and Analysis; 2015; 42
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- BVL; Lebensmittel Monitoring 2015; 2015#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- BVL; Lebensmittel Monitoring 2015; 2015
- Norwegian Food Safety Authority, Norwegian Food Composition Database 2023
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#BVL; Lebensmittel Monitoring 2015; 2015
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Converted value from: Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.