| back to USDA Nutrition Index |
 |
Peas and carrots, frozen, cooked, boiled, drained, without salt |
|
|
Peas and carrots, frozen, cooked, boiled, drained, without salt (USDA#11323) |
| Serving Size 1 package (10 oz) yields |
|
|
|
| Water 85g |
|
| Calories 48 |
|
| Energy 201kj |
|
| Protein 3g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 10g |
|
| Dietary Fiber 3g |
|
| Sugars 4g |
|
| Calcium, Ca 23mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 16mg |
|
| Phosphorus, P 49mg |
|
| Potassium 158mg |
|
| Sodium 68mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 1mcg |
|
| Vitamin C, total ascorbic acid 8mg |
|
| Thiamin 0mg |
|
| Riboflavin 6mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 8mg |
|
| Folate, total 26mcg |
|
| Folic acid 0mcg |
|
| Folate, food 26mcg |
|
| Folate, DFE 26mcg_DFE |
|
| Choline, total 18mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 9514IU |
|
| Vitamin A, RAE 476mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 18mcg |
|
| Fatty acids, total saturated 7g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 6g |
|
| 18:0 7g |
|
| Fatty acids, total monounsaturated 3g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 3g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 2g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 4g |
|
| Cystine 4g |
|
| Phenylalanine 0g |
|
| Tyrosine 6g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 9g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 4725mcg |
|
| Carotene, alpha 1868mcg |
|
| Cryptoxanthin, beta 99mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 1538mcg |
|
|
|
|
|
|
|
|
Peas and carrots, frozen, cooked, boiled, drained, without salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Enjoy fresh homemade carrot cake without having to start your oven and heat up the kitchen on those hot summer days. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| Cooked carrots with a cheese sauce. |
|
|
 |
|
|
|
| Golden carrots for color, crunch and all-around goodness, enhanced with the sweetness of raisins and the saltiness of sunflower seeds. |
|
|
 |
|
|
|
| Quick is the perfect word to describe these tasty morsels that can be prepared and served in just minutes. Once you’ve tasted these moist cookies, they’re sure to be among your most often made cookie recipes. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes. A Carrot and Sweet Potato soup uses bits of onion, ... |
|
|
|
|
|
|
|
| Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture. Then, additional ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
