Legumes & Pulses · SOURCE-BASED NUTRITION
Snowpeas, fresh, cooked, no added fat nutrition facts
Survey (FNDDS)
Snowpeas, fresh, cooked, no added fat. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 44 kcal | — |
| Protein | 2.91 g | 5.8% |
| Carbohydrate, by difference | 7.84 g | 2.9% |
| Total lipid (fat) | 0.21 g | 0.3% |
| Fiber, total dietary | 2.7 g | 9.6% |
| Total Sugars | 4.15 g | — |
| Fatty acids, total saturated | 0.04 g | 0.2% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 125 mg | 5.4% |
| Potassium, K | 208 mg | 4.4% |
| Calcium, Ca | 45 mg | 3.5% |
| Iron, Fe | 2.16 mg | 12% |
| Magnesium, Mg | 25 mg | 6% |
| Phosphorus, P | 55 mg | 4.4% |
| Zinc, Zn | 0.28 mg | 2.5% |
| Copper, Cu | 0.08 mg | 9.1% |
| Selenium, Se | 0.7 µg | 1.3% |
| Vitamin A, RAE | 53 µg | 5.9% |
| Vitamin C, total ascorbic acid | 53 mg | 58.9% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.4 mg | 2.7% |
| Vitamin K (phylloquinone) | 26 µg | 21.7% |
| Thiamin | 0.14 mg | 11.7% |
| Riboflavin | 0.08 mg | 6.1% |
| Niacin | 0.59 mg | 3.7% |
| Vitamin B-6 | 0.15 mg | 8.8% |
| Folate, DFE | 37 µg | 9.3% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 18.1 mg | 3.3% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 43 µg | — |
| Carotene, beta | 622 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 0.02 g | — |
| Fatty acids, total polyunsaturated | 0.09 g | — |
| Folate, food | 37 µg | — |
| Folate, total | 37 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 730 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 0.02 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.08 g | — |
| PUFA 18:3 | 0.01 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0 g | — |
| SFA 16:0 | 0.03 g | — |
| SFA 18:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 88.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (58.9% DV), Vitamin K (21.7% DV) and Iron (12% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 53 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin K: blood clotting and bone metabolism
This amount provides 26 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 2.16 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.14 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 53 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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