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Food ID: 592
Gule ærter (flækærter), rå Danish
Name
Peas, mature, dry, raw
Taxonomic name
Pisum sativum L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1470 kJ 1003
Energy, kcal 347 kcal 1003
total N 3.520 g 3.4 - 3.76 4 1825
Protein, total 22.0 g 21.3 - 23.5 4 1825
Protein labeling 22.0 g 21.3 - 23.5 4 1825
Carbohydrate by difference 63.8 g 1003
Carbohydrates, available 56.4 g 1003
Carbohydrate, declaration 41.8 g 1003
Added sugar 0.0 g 1655
Dietary fiber 7.4 g 7 - 7.7 4 1825
Fat, total 2.1 g 1 1825
Alcohol 0.0 g 1655
Ash 2.6 g 2.4 - 3.1 4 1825
Dry matter 90.5 g 90.2 - 90.7 4 1825
Water 9.5 g 9.3 - 9.8 4 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 1.25 RE 1003
Retinol 0 µg 1655
beta-carotene 15.0 µg 11 - 21 3 1020
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0 α-TE
alpha-tocopherol 0 mg 1 1034
Vitamin K1 81.0 µg 1360
Vitamin B1 0.820 mg 0.686 - 0.904 5 1019
Vitamin B2, Riboflavin 0.180 mg 0.152 - 0.206 5 1022
Niacin 5.55 NE 1003
niacin 2.50 mg 2.4 - 2.7 2 1018
Vitamin B6 0.0750 mg 0.05 - 0.103 2 1025
Pantothenic 2.00 mg 1352
Biotin 0.500 µg 29 1002
Folate 33.0 µg 17.8 - 56.4 4 1374
Folate, free 21.0 µg 18.2 - 24.4 4 1374
B12 0 µg 1352
C Vitamin 1.000 mg 1003
L-ascorbic acid 1.000 mg 1 - 1.4 3 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 26.0 mg 3.1 - 61 7 1058
Potassium, K 1120 mg 968 - 1550 7 1058
Calcium, Ca 37.8 mg 13.2 - 65.5 10 1015, 1030
Magnesium, Mg 82.0 mg 18.7 - 101 7 1058
Phosphorus, P 407 mg 323 - 498 6 1015
Iron, Fe 5.50 mg 4.6 - 5.8 7 1043
Copper, Cu 0.690 mg 0.53 - 0.85 8 1348
Zinc, Zn 3.80 mg 3.1 - 4.9 8 1348
Iodine In 0.500 µg 0.15 - 0.7 3 1055
Manganese, Mn 1.20 mg 0.81 - 1.5 8 1348
Chromium, Cr 18.8 µg 2.6 - 56 6 1079, 1849
Selenium, Se 14.0 µg 2.3 - 20 3 1079
Molybdenum, Mo 70.0 µg 10 - 260 7 1348
Nickel, Ni 219 µg 120 - 358 6 1849, 1079
Mercury Hg 0.300 µg 0 - 0.5 3 1079
Arsenic, As 0 µg 3 1079
Cadmium, Cd 3.40 µg 1.9 - 5.1 3 1849
Lead, Pb 5.90 µg 0 - 13.6 6 1079, 1849
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1314
Glucose 0 g 1314
Monosaccharides, total 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 2.37 g 1314
Disaccharides total 2.37 g 1003
Sugars, total 2.37 g 1003
Starch 39.4 g 1314
(a) Hexoses 12.0 g 1314
(b) the pentoses 2.67 g 1314
(c) UronicAcids 0.410 g 1314
Cellulose 2.62 g 1314
Lignin 0.280 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.337 20 1039
C18: 0 0.039 2.34 1039
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.158 9.39 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.948 56.4 1039
C18: 3 n-3 0.197 11.7 1039
C20: 4, n-6 0.000 0 1039
Fatty acids sums g/100g % Source
Sum saturated 0.376 22.4 1003
Sum monounsaturated 0.158 9.39 1003
Sum polyunsaturated 1.146 68.1 1003
Fatty acids, total 1.680 100 1003
Sum n-3 fatty acids 0.197 11.7 1003
Sum n-6 fatty acids 0.948 56.4 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 915 260 1059
Leucine 1410 400 1059
Lysine 1510 430 1059
Methionine 165 47 1059
Cystine 148 42 1059
Phenylalanine 915 260 1059
Tyrosine 528 150 1059
Threonine 739 210 1059
Tryptophan 183 52 1059
Valin 1160 330 1059
Arginine 2040 580 1059
Histidine 493 140 1059
Alanine 915 260 1059
Aspartic acid 2460 700 1059
Glutamic acid 3340 950 1059
Glycine 845 240 1059
Proline 880 250 1059
Serin 1060 300 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby