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Pea soup nutrition, glycemic index, calories, and serving size

Soup, pea, green, canned, prepared with equal volume water
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Pea soup

Pea soup
66 (medium)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 serving 1 cup (259 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
1.3 (acidic )
Calories
61
69% Sodium
62% Copper
62% Fiber
54% Vitamin C
52% Manganese
Explanation: The given food contains more Sodium than 69% of foods. Note that this food itself is richer in Sodium than it is in any other nutrient. Similarly, it is relatively rich in Copper, Fiber, Vitamin C, and Manganese.
66

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Macronutrients chart

4% 2% 10% 85% 2%
Protein:
Daily Value: 6%
3.2 g of 50 g
6%
Fats:
Daily Value: 2%
1.09 g of 65 g
2%
Carbs:
Daily Value: 3%
9.88 g of 300 g
3%
Water:
Daily Value: 4%
84.55 g of 2,000 g
4%
Other:
1.28 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 61
% Daily Value*
2%
Total Fat 1g
5%
Saturated Fat 1g
Trans Fat g
0%
Cholesterol 0mg
15%
Sodium 336mg
3%
Total Carbohydrate 10g
8%
Dietary Fiber 2g
Total Sugars g
Includes ? g Added Sugars
Protein 3g
Vitamin D 0mcg 0%

Calcium 12mg 1%

Iron 1mg 13%

Potassium 71mg 2%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Pea soup nutrition infographic

Pea soup nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 4% 28% 11% 21% 7% 44% 18% 49% 32% 20% 8%
Calcium: 12 mg of 1,000 mg 1%
Iron: 0.73 mg of 8 mg 9%
Magnesium: 15 mg of 420 mg 4%
Phosphorus: 47 mg of 700 mg 7%
Potassium: 71 mg of 3,400 mg 2%
Sodium: 336 mg of 2,300 mg 15%
Zinc: 0.64 mg of 11 mg 6%
Copper: 0.146 mg of 1 mg 16%
Manganese: 0.245 mg of 2 mg 11%
Selenium: 3.6 µg of 55 µg 7%
Choline: 13.2 mg of 550 mg 2%

Mineral chart - relative view

Sodium
336 mg
TOP 31%
Copper
0.146 mg
TOP 38%
Manganese
0.245 mg
TOP 48%
Zinc
0.64 mg
TOP 63%
Iron
0.73 mg
TOP 69%
Selenium
3.6 µg
TOP 70%
Calcium
12 mg
TOP 71%
Magnesium
15 mg
TOP 73%
Phosphorus
47 mg
TOP 78%
Choline
13.2 mg
TOP 82%
Potassium
71 mg
TOP 89%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 1% 2% 0% 2% 10% 6% 9% 3% 5% 1% 0% 1%
Vitamin A: 12 IU of 5,000 IU 0%
Vitamin E : 0.09 mg of 15 mg 1%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 0.6 mg of 90 mg 1%
Vitamin B1: 0.04 mg of 1 mg 3%
Vitamin B2: 0.025 mg of 1 mg 2%
Vitamin B3: 0.462 mg of 16 mg 3%
Vitamin B5: 0.049 mg of 5 mg 1%
Vitamin B6: 0.02 mg of 1 mg 2%
Folate: 1 µg of 400 µg 0%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 0.2 µg of 120 µg 0%

Vitamin chart - relative view

Vitamin C
0.6 mg
TOP 46%
Vitamin A
12 IU
TOP 62%
Vitamin B1
0.04 mg
TOP 78%
Vitamin B3
0.462 mg
TOP 79%
Vitamin K
0.2 µg
TOP 85%
Vitamin E
0.09 mg
TOP 87%
Vitamin B2
0.025 mg
TOP 89%
Vitamin B6
0.02 mg
TOP 91%
Folate
1 µg
TOP 93%
Vitamin B5
0.049 mg
TOP 94%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Fat type information

0.524% 0.372% 0.142%
Saturated Fat: 0.524 g
Monounsaturated Fat: 0.372 g
Polyunsaturated fat: 0.142 g

Fiber content ratio for Pea soup

3.19% 1.9% 4.79%
Sugar: 3.19 g
Fiber: 1.9 g
Other: 4.79 g

All nutrients for Pea soup per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 8% 70% 3.2g 1.1 times more than Broccoli
Fats 2% 74% 1.09g 30.6 times less than Cheese
Carbs 3% 49% 9.88g 2.9 times less than Rice
Calories 3% 83% 61kcal 1.3 times more than Orange
Sugar 0% 54% 3.19g 2.8 times less than Coca-Cola
Fiber 8% 38% 1.9g 1.3 times less than Orange
Calcium 1% 71% 12mg 10.4 times less than Milk
Iron 9% 69% 0.73mg 3.6 times less than Beef
Magnesium 4% 73% 15mg 9.3 times less than Almond
Phosphorus 7% 78% 47mg 3.9 times less than Chicken meat
Potassium 2% 89% 71mg 2.1 times less than Cucumber
Sodium 15% 31% 336mg 1.5 times less than White Bread
Zinc 6% 63% 0.64mg 9.9 times less than Beef
Copper 16% 38% 0.15mg Equal to Shiitake
Vitamin E 1% 87% 0.09mg 16.2 times less than Kiwifruit
Vitamin D 0% 100% 0µg N/A
Vitamin C 1% 46% 0.6mg 88.3 times less than Lemon
Vitamin B1 3% 78% 0.04mg 6.7 times less than Pea
Vitamin B2 2% 89% 0.03mg 5.2 times less than Avocado
Vitamin B3 3% 79% 0.46mg 20.7 times less than Turkey meat
Vitamin B5 1% 94% 0.05mg 23.1 times less than Sunflower seed
Vitamin B6 2% 91% 0.02mg 6 times less than Oat
Folate 0% 93% 1µg 61 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Vitamin K 0% 85% 0.2µg 508 times less than Broccoli
Cholesterol 0% 100% 0mg N/A
Saturated Fat 3% 69% 0.52g 11.3 times less than Beef
Monounsaturated Fat 0% 74% 0.37g 26.3 times less than Avocado
Polyunsaturated fat 0% 82% 0.14g 332.2 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/174561/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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