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Portions and preparation · USDA nutrition

Peas and carrots calories per cup: 74–147 across all 6 named USDA examples

Across all 6 named USDA examples, a cup contains 74–147 calories. Their listed weights span 160–165 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 83 g

56calories

Peas and carrots, canned, cooked, fat added

Protein
2.1 g
Carbs
6.8 g
Fat
2.5 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 2709690 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 37–74 calories in the records' own listed source servings and 46–89 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 Peas and carrots, begin by separating “Peas and carrots, canned, cooked, fat added” from “Peas and carrots, frozen, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 6 linked records.

Equal-weight view

How peas and carrots records compare at 100 grams

Five rank landmarks are shown from all 6 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: Peas and carrots, canned, cooked, no added fat 46 kcal
    46 kcal
  2. 25th-ranked landmark: Peas and carrots, frozen, cooked, no added fat 58 kcal
    58 kcal
  3. Median-ranked landmark: Peas and carrots, fresh, cooked, no added fat 67 kcal
    67 kcal
  4. 75th-ranked landmark: Peas and carrots, canned, cooked, fat added 68 kcal
    68 kcal
  5. Maximum: Peas and carrots, fresh, cooked, fat added 89 kcal
    89 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 direct matches. All sit within “Other vegetables and combinations.” 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 6 records together under the exact grouping key “peas and carrots.” That rule determines membership before any nutrition result is read.

For Peas and carrots, this page can compare 6 named records from FDC 2709690 through FDC 2709685. 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

80–83 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

43 kcal separates the fixed-weight endpoints

The lower endpoint is “canned, cooked, no added fat”; the higher is “fresh, cooked, fat added.” This isolates density, not ingredient causation.

Discriminator

1.5 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “canned, cooked, fat added” (3.1 g) and “fresh, cooked, no added fat” (4.6 g).

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 peas and carrots.

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

Full comparison

Compare every selected FNDDS record

For Peas and carrots, 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 Peas and carrots nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Peas and carrots, canned, cooked, fat added Direct name match 83 gUSDA reference amount 56 kcal 68 2.1 g 2.6 g 215 mg FDC 2709690 ↗
Peas and carrots, canned, cooked, no added fat Direct name match 80 gUSDA reference amount 37 kcal 46 2 g 2.6 g 206 mg FDC 2709686 ↗
Peas and carrots, fresh, cooked, fat added Direct name match 83 gUSDA reference amount 74 kcal 89 2.7 g 3.7 g 143 mg FDC 2709688 ↗
Peas and carrots, fresh, cooked, no added fat Direct name match 80 gUSDA reference amount 54 kcal 67 2.6 g 3.7 g 134 mg FDC 2709684 ↗
Peas and carrots, frozen, cooked, fat added Direct name match 83 gUSDA reference amount 66 kcal 80 2.4 g 3.1 g 156 mg FDC 2709689 ↗
Peas and carrots, frozen, cooked, no added fat Direct name match 80 gUSDA reference amount 46 kcal 58 2.4 g 3 g 148 mg FDC 2709685 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 80 to 83 grams—a 3-gram gap before composition enters the comparison. Their own source servings run from 37 calories for “canned, cooked, no added fat” to 74 for “fresh, cooked, fat added.” At a fixed 100 grams, “canned, cooked, no added fat” is 46 calories and “fresh, cooked, fat added” is 89—a fixed-weight separation of 43 calories. For Peas and carrots, 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, fat added”, “canned, cooked, no added fat”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, and “frozen, cooked, no added fat”. The source formulations contain 8 distinct ingredient codes; examples that appear in only part of the set include salt, table, oil or table fat, nfs, carrots, canned, regular pack, drained solids, and carrots, frozen, unprepared. On this Peas and carrots 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 “Peas and carrots” cannot resolve the differences between Peas and carrots, canned, cooked, fat added and Peas and carrots, frozen, cooked, no added fat. 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 80–83 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, fat added”, “canned, cooked, no added fat”, “fresh, cooked, no added fat”, “frozen, cooked, fat added”, and “frozen, cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    8 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 “Peas and carrots, canned, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Peas and carrots 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 peas and carrots is the right meal family. Then resolve the phrases that actually separate this set—“canned, cooked, fat added”, “fresh, cooked, fat added”, “fresh, cooked, no added fat”, and “frozen, cooked, no added fat”—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 Peas and carrots 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 6 exact records behind Peas and carrots 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

Peas and carrots, fresh, cooked, fat added is higher in total fat per 100 g

Peas and carrots, fresh, cooked, fat added reports 3 g versus 0.4 g for Peas and carrots, frozen, cooked, no added fat: a 2.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Peas and carrots, canned, cooked, no added fat is denser; Peas and carrots, canned, cooked, fat added is higher in its source amount

Peas and carrots, canned, cooked, no added fat reports 2.6 g per 100 g and 2 g in USDA source amount (80 g). Peas and carrots, canned, cooked, fat added reports a lower 2.5 g per 100 g but a higher 2.1 g in USDA source amount (83 g).

Choose the record before reading the number

Peas and carrots, canned, cooked, no added fat and Peas and carrots, fresh, cooked, fat added are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (no added fat versus added fat) 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 Peas and carrots 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 Peas and carrots, canned, cooked, no added fat vs Peas and carrots, fresh, cooked, fat added

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

Follow this evidence path Compare two records on this page Peas and carrots, canned, cooked, fat added vs Peas and carrots, fresh, cooked, no added fat

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

Follow this evidence path 6 context records in this source topic Other vegetables and combinations

Peas and carrots, canned, cooked, fat added and Peas and carrots, canned, cooked, no added fat 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 Salt, table

USDA input 2047 appears in 4 of 6 context records; its summed listed input weight spans 0.3–0.3 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 Oil or table fat, NFS

USDA input 81200100 appears in 3 of 6 context records; its summed listed input weight spans 3–3 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 Potassium: density and serving context

In this page’s records, potassium runs from 139 mg in Peas and carrots, canned, cooked, fat added to 272 mg in Peas and carrots, fresh, cooked, no added fat, all per 100 g.

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

In this page’s records, calories runs from 46 kcal in Peas and carrots, canned, cooked, no added fat to 89 kcal in Peas and carrots, fresh, cooked, fat added, all per 100 g.

Follow this evidence path