| back to USDA Nutrition Index |
 |
Peas, edible-podded, frozen, cooked, boiled, drained, with salt |
|
 |
Peas, edible-podded, frozen, cooked, boiled, drained, with salt (USDA#11810) |
| Serving Size 1 cup |
 |
 |
 |
| Water 86g |
 |
| Calories 50 |
 |
| Energy 208kj |
 |
| Protein 3g |
 |
| Total Fat 0g |
 |
| Ash 1g |
 |
| Total Carbohydrates 8g |
 |
| Dietary Fiber 3g |
 |
| Sugars 4g |
 |
| Calcium, Ca 59mg |
 |
| Iron, Fe 2mg |
 |
| Magnesium, Mg 28mg |
 |
| Phosphorus, P 58mg |
 |
| Potassium 217mg |
 |
| Sodium 241mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 8mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 0mcg |
 |
| Vitamin C, total ascorbic acid 22mg |
 |
| Thiamin 6mg |
 |
| Riboflavin 0mg |
 |
| Niacin 0mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 35mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 35mcg |
 |
| Folate, DFE 35mcg_DFE |
 |
| Choline, total 21mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 1311IU |
 |
| Vitamin A, RAE 66mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Vitamin K (phylloquinone) 30mcg |
 |
| Fatty acids, total saturated 7g |
 |
| 14:0 3g |
 |
| 16:0 0g |
 |
| 18:0 6g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 2g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 3g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 4g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 2g |
 |
| Alanine 7g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 8g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Carotene, beta 760mcg |
 |
| Carotene, alpha 53mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 893mcg |
 |
 |
 |
 |
|
 |
|
 |
Peas, edible-podded, frozen, cooked, boiled, drained, with salt usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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! |
|
 |
|
|
 |
|
 |
| Perfect summer treat to make ahead and keep in your freezer for those surprise visitors. |
|
 |
 |
 |
|
 |
| As a first course, this refreshing soup is served cool or warm. |
|
 |
 |
 |
|
 |
| This combination of early summer favorites is usually served in a cream sauce, but try this lighter version. Using edible podded peas provides both crunch and extra fiber. |
|
 |
 |
 |
|
 |
| An easy recipe that creates a peanut butter flavored bar with a smooth and crunchy texture. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
 |
|
|
 |
|
 |
| Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks. A common cutting blade used for this type of knife is the saw- toothed blade ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|