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Food ID: 1310
Grønne ærter, dybfrost Danish
Name
Peas, green, frozen
Taxonomic name
Pisum sativum L.
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 352 kJ 1003
Energy (kcal) 83 kcal 1003
Protein 6.1 g 4.7 - 7 4 1825
Protein from Amino Acids 4.2 g 1003
Protein, labeling 6.1 g 4.7 - 7 4 1825
Carbohydrate by difference 13.1 g 1003
Available carbohydrates 13.1 g 1003
Available carbohydrate, labelling 13.1 g 1003
Dietary fibre 4.7 g 4.04 - 5.2 8 1305
Fat 0.7 g 1 1825
Alcohol 0.0 g 1655
Ash 0.7 g 0.6 - 0.8 4 1825
Dry matter 20.6 g 18.7 - 29 13 1305, 1879
Water 79.4 g 71 - 81.3 13 1879, 1305
Added sugar 0.0 g T 55
Nitrogen 0.976 g 0.752 - 1.12 4 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 29.8 RE 1003
Retinol 0 µg 1655
beta-Carotene 357 µg 350 - 364 2 1808
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.0300 α-TE
alpha-Tocopherol 0.0300 mg 0.01 - 0.14 6 1056
Vitamin K1 70.0 µg 1001
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 0.0980 mg 0.094 - 0.104 8 1305
Niacin equivalent 2.86 NE 1003
Niacin 2.00 mg 1346
Vitamin B6 0.0770 mg 0.067 - 0.09 8 1305
Pantothenic acid 0.315 mg 1352
Biotin 3.00 µg 1.9 - 3.9 4 T 55
Folate 121 µg 109 - 133 8 1305
Vitamin B12 0 µg 1352
Vitamin C 19.3 mg 1003
Ascorbic acid 19.3 mg 16 - 23.7 8 1305
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 2.00 mg 1001
Potassium 163 mg 158 - 172 8 1305
Calcium 35.0 mg 25 - 45.5 10 1015, 1030
Magnesium 25.8 mg 23.8 - 28.4 8 1305
Iron 1.35 mg 1.21 - 1.6 8 1305
Copper 0.170 mg 0.16 - 0.19 4 1348
Zinc 0.890 mg 0.8 - 1.08 8 1305
Manganese 0.370 mg 0.22 - 0.48 4 1348
Chromium 1.40 µg 1 0 - 9 21 1531
Molybdenum 20.0 µg 1 1348
Selenium 0.600 µg 0.2 0 - 4.6 21 1531
Phosphorus 91.8 mg 85.3 - 101 6 1015
Iodine 0.150 µg 0 - 0.55 5 T 55
Nickel 22.0 µg 23 5 - 43 21 1531
Mercury 0.200 µg 0.04 0 - 1.1 21 1531
Arsenic 0.1000 µg 0 0 - 0.5 21 1531
Cadmium 0.600 µg 0.7 0 - 1.3 21 1531
Lead 0.500 µg 0 0 - 3 21 1531
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.120 g 0.2 0 - 0.2 5 1879
Glucose 0.0400 g 0 0 - 0.1 5 1879
Sum monosaccharides 0.160 g 1003
Maltose 0 g 1 1879
Sucrose 3.88 g 4 2.1 - 5.3 5 1879
Sum disaccharides 3.88 g 1003
Raffinose 0.0800 g 0 0 - 0.4 5 1879
Sum sugars 4.04 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1496
Sum organic acids 0 g 1003
Saturated fatty acids g/100g % Source
C16:0 0.120 21.4 1001
C18:0 0.008 1.45 1001
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.048 8.52 1001
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.320 57.1 1001
C18:3,n-3 0.064 11.4 1001
C20:4,n-6 0.000 0 1001
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.128 22.8 1003
Sum monounsaturated fatty acids 0.048 8.52 1003
Sum polyunsaturated fatty acids 0.384 68.6 1003
Sum fatty acids 0.560 100 1003
Sum n-3 fatty acids 0.064 11.4 1003
Sum n-6 fatty acids 0.320 57.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 224 230 1059
Leucine 332 340 1059
Lysine 361 370 1059
Methionine 49 50 1059
Cystine 18 18 1059
Phenylalanine 205 210 1059
Tyrosine 127 130 1059
Threonine 244 250 1059
Tryptophan 52 53 1059
Valine 264 270 1059
Arginine 722 740 1059
Histidine 90 92 1059
Alanine 381 390 1059
Aspartic acid 439 450 1059
Glutamic acid 732 750 1059
Glycine 176 180 1059
Proline 185 190 1059
Serine 224 230 1059
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Serotonin 0.00300 mg 2 1487
Sum biogenic amines 0.00300 mg 1003
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800

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