Nevertheless, the usual way of consumption is as a cooked vegetable.
Given a small margin of harvest time, is full of vitamin C, thiamine B1, phosphorus and vitamin B6.
The pea is high in protein, potassium and phosphorus.
| Nutritional Value |
per 100g |
per 250g portion |
| Energy |
66kcal / 278kj |
166kcal/695Kj |
| Proteins |
6,5g |
16,2g |
| Carbohydrates |
9,5g |
23,7g |
| of which sugars |
3,3g |
8,2g |
| Fat |
0,5g |
1,2g |
| of which saturated |
0,10g |
0,25g |
| Fibre |
3,1g |
7,7g |
| Sodium |
0,09g |
0,225g |
| |
|
% of R.D.A.* |
| Vitamin A |
2058 I.U |
41% |
| Vitamin C |
18mg |
30% |
| Vitamin K |
27,9mg |
35% |
| |
| * RDA: Recommended Daily Amount to be consumed by an adult, according to EU Directive 90/496 |
|
