Legumes & Pulses · SOURCE-BASED NUTRITION
Peas and corn, cooked, fat added nutrition facts
Survey (FNDDS)
Peas and corn, cooked, fat added. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Peas and corn, cooked, fat added nutrition
Peas and corn, cooked, fat added is a legumes & pulses food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 100 kcal | — |
| Protein | 3.74 g | 7.5% |
| Carbohydrate, by difference | 16.2 g | 5.9% |
| Total lipid (fat) | 3 g | 3.8% |
| Fiber, total dietary | 3.3 g | 11.8% |
| Total Sugars | 3.62 g | — |
| Fatty acids, total saturated | 0.74 g | 3.7% |
| Cholesterol | 2 mg | 0.7% |
| Sodium, Na | 156 mg | 6.8% |
| Potassium, K | 166 mg | 3.5% |
| Calcium, Ca | 13 mg | 1% |
| Iron, Fe | 0.97 mg | 5.4% |
| Magnesium, Mg | 24 mg | 5.7% |
| Phosphorus, P | 76 mg | 6.1% |
| Zinc, Zn | 0.63 mg | 5.7% |
| Copper, Cu | 0.07 mg | 8.2% |
| Selenium, Se | 0.8 µg | 1.5% |
| Vitamin A, RAE | 67 µg | 7.4% |
| Vitamin C, total ascorbic acid | 6.5 mg | 7.2% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.43 mg | 2.9% |
| Vitamin K (phylloquinone) | 13.9 µg | 11.6% |
| Thiamin | 0.15 mg | 12.7% |
| Riboflavin | 0.08 mg | 6.1% |
| Niacin | 1.35 mg | 8.4% |
| Vitamin B-6 | 0.12 mg | 7% |
| Folate, DFE | 46 µg | 11.5% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 24.2 mg | 4.4% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 18 µg | — |
| Carotene, beta | 634 µg | — |
| Cryptoxanthin, beta | 59 µg | — |
| Fatty acids, total monounsaturated | 1.01 g | — |
| Fatty acids, total polyunsaturated | 0.95 g | — |
| Folate, food | 46 µg | — |
| Folate, total | 46 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 1,490 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.01 g | — |
| MUFA 18:1 | 0.98 g | — |
| MUFA 20:1 | 0.01 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.85 g | — |
| PUFA 18:3 | 0.1 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 | 11 µg | — |
| SFA 10:0 | 0.02 g | — |
| SFA 12:0 | 0.02 g | — |
| SFA 14:0 | 0.06 g | — |
| SFA 16:0 | 0.43 g | — |
| SFA 18:0 | 0.14 g | — |
| SFA 4:0 | 0.02 g | — |
| SFA 6:0 | 0.01 g | — |
| SFA 8:0 | 0.01 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 76.1 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 Thiamin (B1) (12.7% DV), Dietary fiber (11.8% DV) and Vitamin K (11.6% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Thiamin (B1): energy and cell function
This amount provides 0.15 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 referenceDietary fiber: digestion and fullness
This amount provides 3.3 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. 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 13.9 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 referenceFolate: DNA and cell division
This amount provides 46 µg. Folate is needed to make DNA and RNA and for normal cell division. 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
Contributes Thiamin (B1)
This amount provides 0.15 mg. Thiamin helps turn food into energy and supports normal cell growth and function. 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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