Pea (Pisum sativum) , also known as Lathyrus oleraceus Pisum arvense Pisum biflorum, is scientifically classified as Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Fabales Family: Fabaceae Genus: Pisum Species: P. sativum.

Legumes are plants that bear fruit in the form of pods enclosing the fleshy seeds we know as beans. Peas are one of the few members of the legume family that are commonly sold and cooked as fresh vegetables. Other members of the legume family, including lentils, chickpeas, and beans of all colors are most often sold in dried form.

Health Benefits

Peas benefit your immune system with antioxidant vitamins, especially if you eat them raw. A cup of raw peas has 58 milligrams of vitamin C, providing 65 percent of the daily requirement for men and 77 percent for women. The same amount of cooked peas has 23 milligrams of vitamin C. Peas are also rich in B-vitamins.

Nutrient Facts

Nutritional value per 100 g (3.5 oz)
Energy   339kj
Dietary fiber   5g
Carbohydrates   14g
Sugars   6g
Fat   0.4g
Protein   5g
Calcium 0% 0mg
Copper 0%  0mg
Iron 11% 0mg
Magnesium 9% 33mg
Manganese 20% 0.41mg
Phosphorus 15% 108mg
Potassium 5% 244mg
Sodium 0%  5mg
Zinc 13%  1.24mg
Vitamin A IU % 0mg
Vitamin A equivalent 5% 38mg
Beta-Carotene 4% 449mg
B1 - Thiamine 23% 0.266mg
B2 - Riboflavin 11% 0.132mg
B3 - Niacin 14% 2.09mg
B5 - Pantothenic acid 0% 0mg
B6 - Vitamin 13% 0.169mg
B9 - Folate 16% 65mg
Vitamin C 48% 40mg
Vitamin E 1% 0.13mg
Vitamin K 24% 24.8mg
Choline 0% 0mg
Betaine   0mg
Other constituents    
Water   0
Fluoride   0

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