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Nutrition - Facts for Peas and carrots, canned, no salt added, solids and liquids
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Peas and carrots, canned, no salt added, solids and liquids.
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Peas and carrots, canned, no salt added, solids and liquids

Calories 38 Calories from Fat 2
(6%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 4mg 0.00%
Potassium 100mg 0.10%
Total Carbohydrate 8g 8%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.10 g
Alcohol, ethyl 0.00 g
Arginine 0.16 g
Ash 0.93 g
Aspartic acid 0.21 g
Caffeine 0.00 mg
Calcium, Ca 23.00 mg
Carbohydrate, by difference 8.48 g
Carotene, alpha 1353.00 mcg
Carotene, beta 3400.00 mcg
Cholesterol 0.00 mg
Choline, total 12.60 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 72.00 mcg
Cystine 0.01 g
Energy 38.00 kcal
Energy 159.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.13 g
Fatty acids, total saturated 0.05 g
Fiber, total dietary 3.30 g
Folate, DFE 18.00 mcg_DFE
Folate, food 18.00 mcg
Folate, total 18.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.31 g
Glycine 0.07 g
Histidine 0.04 g
Iron, Fe 0.75 mg
Isoleucine 0.08 g
Leucine 0.12 g
Lutein + zeaxanthin 1070.00 mcg
Lycopene 0.00 mcg
Lysine 0.12 g
Magnesium, Mg 14.00 mg
Manganese, Mn 0.36 mg
Methionine 0.03 g
Niacin 0.58 mg
Pantothenic acid 0.12 mg
Phenylalanine 0.08 g
Phosphorus, P 46.00 mg
Potassium, K 100.00 mg
Proline 0.07 g
Protein 2.17 g
Retinol 0.00 mcg
Riboflavin 0.05 mg
Selenium, Se 0.90 mcg
Serine 0.07 g
Sodium, Na 4.00 mg
Sugars, total 2.83 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Threonine 0.08 g
Total lipid (fat) 0.27 g
Tryptophan 0.02 g
Tyrosine 0.04 g
Valine 0.09 g
Vitamin A, IU 6854.00 IU
Vitamin A, RAE 343.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.09 mg
Vitamin C, total ascorbic acid 6.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.38 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 13.10 mcg
Water 88.15 g
Zinc, Zn 0.58 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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