BLS 4.0 · G761100

Sugar pea raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
38 kcal
Energy (kilojoule)
159 kJ
Protein (Nx6.25)
3.6 g
Fat
0.2 g
Carbohydrate, available
4.4 g
Fibre, dietary, total
2 g
Open in nutrient finder Compare with other foods

Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)159 kJ/100 g1591—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)38 kcal/100 g381—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
Water89.4 g/100 g89.421
Protein (Nx6.25)3.6 g/100 g3.632PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.2 g/100 g0.233
Carbohydrate, available4.4 g/100 g4.41—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total2 g/100 g234FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.6 g/100 g0.635
Vitamin A, retinol equivalents (RE)50 µg/100 g501—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)25 µg/100 g251—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta-carotene289 µg/100 g28936
Carotenoids, excluding beta-carotene19 µg/100 g1957
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g04—
Vitamin D2 (ergocalciferol)0 µg/100 g04—
Vitamin E (alpha-tocopherol)0.4 mg/100 g0.438VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.4 mg/100 g0.439
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol— mg/100 g-——
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K49 µg/100 g491—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)49 µg/100 g49210
Vitamin K2 (menaquinone)— µg/100 g<LOD210
Vitamin B1 (thiamine)0.18 mg/100 g0.18311
Vitamin B2 (riboflavin)0.06 mg/100 g0.06312
Niacin equivalents1 mg/100 g11—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin1 mg/100 g1312
Pantothenic acid— mg/100 g-——
Vitamin B690 µg/100 g90313
Biotin— µg/100 g-——
Folate equivalent50 µg/100 g501—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate50 µg/100 g5034
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)0 µg/100 g04—
Vitamin C60 mg/100 g60313
Salt (sodium chloride)0.04 g/100 g0.041—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium16 mg/100 g1621
Chloride— mg/100 g-——
Potassium94 mg/100 g9421
Calcium81 mg/100 g8121
Magnesium14 mg/100 g1421
Phosphorus67 mg/100 g67313
Sulphur— mg/100 g-——
Iron0.5 mg/100 g0.521
Zinc0.263 mg/100 g0.263314
Iodide2 µg/100 g2515
Copper90 µg/100 g90515
Manganese— µg/100 g-——
Fluoride— µg/100 g-——
Chromium— µg/100 g-——
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid0 g/100 g04—
Malic acid— g/100 g-——
Tartaric acid0 g/100 g04—
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, total2.4 g/100 g2.41—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose2.11 g/100 g2.1135
Fructose0.288 g/100 g0.288316
Galactose— g/100 g-——
Disaccharides, total0.762 g/100 g0.7621—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.662 g/100 g0.66235
Maltose0.1 g/100 g0.1517
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total3.16 g/100 g3.161—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)1.2 g/100 g1.2515
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight2 g/100 g26—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble1 g/100 g16—
Fibre, water-soluble1 g/100 g16—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0 g/100 g01—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 g/100 g06—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0 g/100 g06—
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, total0 g/100 g01—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 g/100 g06—
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, total0.1 g/100 g0.11—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), total0 g/100 g01—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 g/100 g06—
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 g04—
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 g04—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.1 g/100 g0.11—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)0.1 g/100 g0.16—
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-——
Cholesterol0 mg/100 g04—
Amino acids, essential, total1 g/100 g11—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.1 g/100 g0.16—
Arginine0.3 g/100 g0.36—
Aspartic acid, including asparagine0.4 g/100 g0.46—
Cysteine0 g/100 g06—
Glutamic acid, including glutamine0.7 g/100 g0.76—
Glycine0.2 g/100 g0.26—
Histidine0.1 g/100 g0.16—
Isoleucine0.1 g/100 g0.16—
Leucine0.2 g/100 g0.26—
Lysine0.2 g/100 g0.26—
Methionine0 g/100 g06—
Phenylalanine0.2 g/100 g0.26—
Proline0.1 g/100 g0.16—
Serine0.2 g/100 g0.26—
Threonine0.1 g/100 g0.16—
Tryptophan0 g/100 g06—
Tyrosine0.1 g/100 g0.16—
Valine0.1 g/100 g0.16—
Nitrogen, total0.6 g/100 g0.6318
Data source · Reference

Data source

  1. Formelberechnung
  2. Literatur
  3. Aggregation
  4. Logische Null
  5. Nährstoffdatenbank
  6. Musterberechnung

Reference

  1. Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
  2. Converted value from: Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: The Swedish Food Agency; The Swedish Food Agency food database; 2022
  3. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021
  4. The Swedish Food Agency; The Swedish Food Agency food database; 2022#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021
  5. The Swedish Food Agency; The Swedish Food Agency food database; 2022#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  6. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#The Swedish Food Agency; The Swedish Food Agency food database; 2022
  7. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  8. Converted value from: The Swedish Food Agency; The Swedish Food Agency food database; 2022#Converted value from: Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021
  9. The Swedish Food Agency; The Swedish Food Agency food database; 2022#Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021
  10. Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  11. Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#The Swedish Food Agency; The Swedish Food Agency food database; 2022
  12. Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#The Swedish Food Agency; The Swedish Food Agency food database; 2022
  13. The Swedish Food Agency; The Swedish Food Agency food database; 2022#Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  14. Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44
  15. Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021
  16. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#The Swedish Food Agency; The Swedish Food Agency food database; 2022
  17. The Swedish Food Agency; The Swedish Food Agency food database; 2022
  18. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#Converted value from: The Swedish Food Agency; The Swedish Food Agency food database; 2022

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.