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Green peas (canned), heated (without addition of salt) vs Green peas and carrots, canned: nutrition comparison
Per 100 g: 89 kcal for Green peas (canned), heated (without addition of salt), versus 68 kcal for Green peas and carrots, canned, a difference of 21 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Green peas (canned), heated (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein4.9 g
4.9 g
Fat0.8 g
0.8 g
Vitamin D0 µg
0 µg
Omega-30.1 g
0.1 g
Energy89 kcal
89 kcal
Protein+0.7 g
Fat+0.2 g
Vitamin Dequal
Omega-3equal
Energy+21 kcal
Green peas and carrots, canned
Cooked vegetables (incl. cans)100 g
Protein4.2 g
4.2 g
Fat0.6 g
0.6 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy68 kcal
68 kcal
Highest vitamin C content
Green peas and carrots, canned contains 19 mg more vitamin C per 100 g.
Highest folate content
Green peas and carrots, canned contains 33 µg more folate per 100 g.
Highest phosphorus content
Green peas (canned), heated (without addition of salt) contains 40 mg more phosphorus per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Green peas (canned), heated (without addition of salt) | Green peas and carrots, canned |
|---|---|---|
| Macronutrients | ||
| Energy | 89 kcal | 68 kcal |
| Protein | 4.9 g | 4.2 g |
| Fat | 0.8 g | 0.6 g |
| of which saturated fat | 0.1 g | 0.1 g |
| of which polyunsaturated | 0.4 g | 0.2 g |
| of which omega-3 | 0.1 g | 0 g |
| Carbohydrates | 13.1 g | 9.6 g |
| of which sugars | 0 g | 3.8 g |
| Dietary fibre | 5.1 g | 4.1 g |
| Water | 76.2 g | 81.8 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 32 mg | 38 mg |
| Iron | 1.4 mg | 0.7 mg |
| Magnesium | 20 mg | 18 mg |
| Phosphorus | 84 mg | 44 mg |
| Potassium | 110 mg | 200 mg |
| Sodium | 240 mg | 410 mg |
| Zinc | 0.5 mg | 0.4 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 7 mg | 26 mg |
| Folate | 26 µg | 59 µg |
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