51 %
Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.
How many calories are in boiled peas?
63.2kcal
in an 80 g portion
79 kcal per 100 g.
Source: UK CoFID 2021, record 13-439. Checked 5 October 2026.
1.3 gFat
5.4 gProtein
4.5 gFibre
51 %Daily thiamin
What’s in an 80 g portion
More than half of a portion is water. The rest is 8 g carbohydrate and 5.4 g protein.
- 1.3 gFat
- 5.4 gProtein
- 8 gCarbohydrate
- 4.5 gFibre
- 60.5 gWater
- 0.4 gMinerals and the rest
Above average for vegetables
Peas are 79 kcal per 100 g. The 240 vegetables in this database average 59.9.
Peas79
Vegetables average59.9
Low in sugar
1.2 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per portion0.96 g
Vitamins and minerals in peas
Two of the 23 recorded reach the “high in” level. Thiamin leads.
Only a trace
- Selenium
- Sodium
None recorded
- Vitamin D
- Vitamin B12
Show all 23 with amounts
Thiamin (vitamin B1)0.56 mg, 51 %
Vitamin K0.0312 mg, 42 %
Vitamin C12.8 mg, 16 %
Manganese0.32 mg, 16 %
Phosphorus104 mg, 15 %
Niacin (vitamin B3)2.3 mg, 15 %
Folate0.0216 mg, 11 %
Potassium184 mg, 9.2 %
Iron1.2 mg, 8.6 %
Zinc0.8 mg, 8 %
Magnesium23.2 mg, 6.2 %
Vitamin B60.07 mg, 5.1 %
Vitamin A0.0336 mg, 4.2 %
Copper0.02 mg, 2.4 %
Pantothenic acid (vitamin B5)0.12 mg, 2 %
Calcium15.2 mg, 1.9 %
Riboflavin (vitamin B2)0.02 mg, 1.7 %
Vitamin E0.17 mg, 1.4 %
Iodine0.0016 mg, 1.1 %
Chloride6.4 mg, 0.8 %
Biotin0.00032 mg, 0.6 %
Vitamin Dnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What peas don’t give you. And where to find it.
No recorded vitamin D, selenium or vitamin B12.
Vitamin D
0mgin peas
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein peas
Find it inKidney, pig, fried491 % per 100 g
Vitamin B12
0mgin peas
Find it inLiver, ox, raw4400 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Peas against other vegetables
Per 100 g, peas have the most thiamin of the 6 here, ahead of mushrooms (shiitake, dried, raw).
0.7mg
0.3mg
0.2mg
0.2mg
0.2mg
0.2mg
Peas, boiled in unsalted waterthis page
Onions, dried, raw−0.5 mg
Peas, mange-tout, raw−0.5 mg
Drumstick leaves, raw−0.5 mg
Okra, raw−0.5 mg
All values per 100 g, from the same dataset. Differences are against peas.
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Questions about peas
The questions people ask about peas, answered from the dataset.
How many calories are in a portion of peas?
A typical portion (80 g, one of your five a day) gives 63 kcal. Per 100 g the figure is 79 kcal.
Is peas high in thiamin?
Yes. Peas, boiled in unsalted water have 0.7 mg thiamin per 100 g, 64 % of the NRV, above the 30 % threshold for a “high in” claim.
Does boiling change the riboflavin in peas?
Yes. Per 100 g, riboflavin goes from 0.3 mg raw to 0.03 mg boiled. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals do peas have most of?
By share of the daily reference intake: thiamin (0.7 mg, 64 %), vitamin K (0.039 mg, 52 %) and vitamin C (16 mg, 20 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-439, Peas, boiled in unsalted water, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. IFR, The nutritional composition of retail vegetables in the UK, 1984-1987. Vitamin K1 from Bolton-Smith et al Br.J. Nutr.83, 2000. Values are per 100 g of the edible part; a portion is 80 g, one of your five a day, the usual UK portion for vegetables. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 240 vegetables kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Edible-podded Pea). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More vegetables
From the same group, with calories per 100 g, and the foods with the most thiamin.
More vegetables
- Okra, stir-fried269 kcal
- Pepper, capsicum, yellow, boiled26 kcal
- Spring onions, bulbs only, raw35 kcal
- Turnip tops, boiled13 kcal
- Breadfruit, boiled119 kcal
- Celery, boiled5.1 kcal
- All 240 vegetables