Feast Get Feast
Menu

Portions and preparation · USDA nutrition

Green peas calories per cup: 109–196 across all 7 named USDA examples

Across all 7 named USDA examples, a cup contains 109–196 calories. Their listed weights span 145–165 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 80 g

54calories

Green peas, canned, cooked, no added fat

Protein
3.6 g
Carbs
9.1 g
Fat
0.6 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709961 Full nutrition profile →

Compare all 7 food records, nutrition tables and USDA sources

The 7 exact records in this guide report 54–99 calories in the records' own listed source servings and 68–119 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Green peas, begin by separating “Green peas, canned, cooked, no added fat” from “Green peas, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 7 linked records.

Equal-weight view

How green peas records compare at 100 grams

Five rank landmarks are shown from all 7 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Green peas, canned, cooked, no added fat 68 kcal
    68 kcal
  2. 25th-ranked landmark: Green peas, frozen, cooked, no added fat 78 kcal
    78 kcal
  3. Median-ranked landmark: Green peas, fresh, cooked, no added fat 84 kcal
    84 kcal
  4. 75th-ranked landmark: Green peas, fresh, cooked with butter or margarine 102 kcal
    102 kcal
  5. Maximum: Green peas, cooked, from restaurant 119 kcal
    119 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 7 named USDA records in view: 7 direct matches. All sit within “Other starchy vegetables.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 7 records together under the exact grouping key “green peas.” That rule determines membership before any nutrition result is read.

For Green peas, this page can compare 7 named records from FDC 2709961 through FDC 2709797. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

73–83 g before composition

The largest source amount is 1.1× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

51 kcal separates the fixed-weight endpoints

The lower endpoint is “canned”; the higher is “from restaurant.” This isolates density, not ingredient causation.

Discriminator

268 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (5 mg) and “canned” (273 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every green peas.

Important: “Lower” begins with Green peas, canned, cooked, no added fat; “higher” ends with Green peas, cooked, from restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every green peas meal.

Full comparison

Compare every selected FNDDS record

For Green peas, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Green peas nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Green peas, canned, cooked, no added fat Direct name match 80 gUSDA reference amount 54 kcal 68 3.6 g 3.9 g 218 mg FDC 2709961 ↗
Green peas, cooked, from restaurant Direct name match 83 gUSDA reference amount 99 kcal 119 4.5 g 4.6 g 175 mg FDC 2709958 ↗
Green peas, fresh, cooked with butter or margarine Direct name match 83 gUSDA reference amount 85 kcal 102 4.5 g 4.7 g 116 mg FDC 2709967 ↗
Green peas, fresh, cooked with oil Direct name match 83 gUSDA reference amount 90 kcal 109 4.5 g 4.7 g 101 mg FDC 2709966 ↗
Green peas, fresh, cooked, no added fat Direct name match 80 gUSDA reference amount 67 kcal 84 4.5 g 4.7 g 101 mg FDC 2709959 ↗
Green peas, frozen, cooked, no added fat Direct name match 80 gUSDA reference amount 62 kcal 78 4.1 g 3.6 g 150 mg FDC 2709960 ↗
Green peas, raw Direct name match 73 gUSDA reference amount 59 kcal 81 4 g 4.2 g 4 mg FDC 2709797 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 73 to 83 grams—a 10-gram gap before composition enters the comparison. Their own source servings run from 54 calories for “canned” to 99 for “from restaurant.” At a fixed 100 grams, “canned” is 68 calories and “from restaurant” is 119—a fixed-weight separation of 51 calories. For Green peas, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “canned, cooked, no added fat”, “fresh, cooked with butter or margarine”, “fresh, cooked with oil”, “frozen, cooked, no added fat”, and “raw”. The source formulations contain 7 distinct ingredient codes; examples that appear in only part of the set include peas, green, raw, salt, table, oil or table fat, nfs, and peas, green (includes baby and lesuer types), canned, drained solids, unprepared. On this Green peas page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Green peas” cannot resolve the differences between Green peas, canned, cooked, no added fat and Green peas, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 73–83 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “canned, cooked, no added fat”, “fresh, cooked with butter or margarine”, “fresh, cooked with oil”, “frozen, cooked, no added fat”, and “raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    7 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Green peas, canned, cooked, no added fat” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Green peas unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that green peas is the right meal family. Then resolve the phrases that actually separate this set—“canned, cooked, no added fat”, “fresh, cooked with butter or margarine”, “fresh, cooked, no added fat”, and “raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Green peas source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 7 exact records behind Green peas source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Green peas, canned, cooked, no added fat is higher in sodium per 100 g

Green peas, canned, cooked, no added fat reports 273 mg versus 5 mg for Green peas, raw: a 268 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Green peas, raw is denser; Green peas, frozen, cooked, no added fat is higher in its source amount

Green peas, raw reports 81 kcal per 100 g and 59 kcal in USDA source amount (73 g). Green peas, frozen, cooked, no added fat reports a lower 78 kcal per 100 g but a higher 62 kcal in USDA source amount (80 g).

Choose the record before reading the number

Green peas, canned, cooked, no added fat and Green peas, cooked, from restaurant are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (no added fat versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Green peas source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Green peas, canned, cooked, no added fat vs Green peas, cooked, from restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: no added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Green peas, cooked, from restaurant vs Green peas, frozen, cooked, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: No matching controlled term in the source name versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path 7 context records in this source topic Other starchy vegetables

Green peas, canned, cooked, no added fat and Green peas, cooked, from restaurant belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Peas, green, raw

USDA input 11304 appears in 5 of 7 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 5 of 7 context records; its summed listed input weight spans 0.3–0.5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 5 mg in Green peas, raw to 273 mg in Green peas, canned, cooked, no added fat, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Potassium: density and serving context

In this page’s records, potassium runs from 106 mg in Green peas, canned, cooked, no added fat to 253 mg in Green peas, fresh, cooked, no added fat, all per 100 g.

Follow this evidence path