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Cereal products, pulses and potatoes

Pea, mature seed, split, cooked (wothout addition of fat and salt)

Pulses 137 kcal / 100 g FSVO V7.1

100 g of Pea, mature seed, split, cooked (wothout addition of fat and salt) provides 137 kcal (579 kJ). Energy density and nutrient contents are detailed below, value by value. This food belongs to the “Pulses” category (“Cereal products, pulses and potatoes” family) of the Swiss database.

Pea, mature seed, split, cooked (wothout addition of fat and salt)

The essentials for 100 g

Protein9 g 18%
Fat0.7 g 1%
Carbohydrates21.2 g 8%
Dietary fibre5 g 17%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy137 kcal (579 kJ)C7%
Protein9 gC18%
Fat0.7 gC1%
of which saturated fat0.1 gC1%
of which polyunsaturated0.3 gCn/a
of which omega-30.1 gCn/a
Carbohydrates21.2 gC8%
of which sugars1.1 gC1%
Dietary fibre5 gC17%
Water64.2 gCn/a
Alcohol0 gCn/a
Minerals
Calcium18 mgC2%
Iron1.6 mgC11%
Magnesium36 mgC10%
Phosphorus140 mgC20%
Potassium340 mgC17%
Sodium3 mgC0%
Zinc1.2 mgC12%
Vitamins
Vitamin D0 µgC0%
Vitamin B120 µgC0%
Vitamin C1 mgC1%
Folate43 µgC21%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein18%
Fat1%
Carbohydrates8%
Dietary fibre17%
Folate21%
Phosphorus20%
Potassium17%
Zinc12%
Iron11%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Legumes/Pulses (average), cooked (without addition of fat and salt)− 0.6 g− 1.2 g+ 10 kcal
vs Common bean (all types), mature seed, cooked (without addition of fat and salt)+ 1.3 g+ 0.1 g+ 26 kcal
vs Lentil, whole, cooked (without addition of fat and salt)+ 0.2 g+ 0.2 g+ 26 kcal
vs Lentil, split, cooked (without addition of fat and salt)− 2 g+ 0.1 g+ 6 kcal
vs Chickpea, cooked (without addition of fat and salt)+ 1.7 g− 1.3 g+ 6 kcal

Similar foods

Within the “Cereal products, pulses and potatoes” family, selected by nutritional proximity (method v1.0).

Pea, mature seed, split, driedPea, mature seed, split, dried331 kcalPolenta nera (made from corn semolina and buckwheat flour,) cookedPolenta nera (made from corn semolina and buckwheat flour,) cooked113 kcalLegumes/Pulses (average), cooked (without addition of fat and salt)Legumes/Pulses (average), cooked (without addition of fat and salt)127 kcalCommon bean (all types), mature seed, cooked (without addition of fat and salt)Common bean (all types), mature seed, cooked (without addition of fat and salt)111 kcalLentil, whole, cooked (without addition of fat and salt)Lentil, whole, cooked (without addition of fat and salt)111 kcalSoybean, cooked (without addition of fat and salt)Soybean, cooked (without addition of fat and salt)157 kcalChickpea, driedChickpea, dried338 kcal

Frequently asked questions

How many calories in 100 g of Pea, mature seed, split, cooked (wothout addition of fat and salt)?
100 g of Pea, mature seed, split, cooked (wothout addition of fat and salt) provides 137 kcal, i.e. 579 kJ (FSVO data V7.1).
How much protein in 100 g of Pea, mature seed, split, cooked (wothout addition of fat and salt)?
100 g provides 9 g of protein, i.e. 18% of the adult reference value (50 g).
What is the fat content of 100 g of Pea, mature seed, split, cooked (wothout addition of fat and salt)?
100 g contains 0.7 g of fat, of which 0.1 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Pea, mature seed, split, cooked (wothout addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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