32 %
Vitamin K contributes to normal blood clotting and to the maintenance of normal bones.
How many calories are in canned peas?
47.2kcal
in an 80 g portion
59 kcal per 100 g.
Source: UK CoFID 2021, record 13-564, 10 analysed samples. Checked 5 October 2026.
0.72 gFat
4.2 gProtein
4.2 gFibre
32 %Daily vitamin K
What’s in an 80 g portion
More than half of a portion is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 0.72 gFat
- 4.2 gProtein
- 6.4 gCarbohydrate
- 4.2 gFibre
- 62.3 gWater
- 2.1 gMinerals and the rest
About average for vegetables
Peas are 59 kcal per 100 g. The 240 vegetables in this database average 59.9.
Peas59
Vegetables average59.9
Low in sugar
1.7 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per portion1.4 g
Vitamins and minerals in peas
One of the 20 reach the “high in” level: vitamin K.
Only a trace
- Biotin
- Selenium
- Sodium
None recorded
- Vitamin D
- Vitamin B12
Show all 20 with amounts
Vitamin K0.0243 mg, 32 %
Iron1.5 mg, 11 %
Niacin (vitamin B3)1.7 mg, 11 %
Folate0.02 mg, 10 %
Phosphorus64.8 mg, 9.3 %
Vitamin A0.0712 mg, 8.9 %
Manganese0.16 mg, 8 %
Thiamin (vitamin B1)0.07 mg, 6.5 %
Potassium104 mg, 5.2 %
Zinc0.48 mg, 4.8 %
Magnesium16 mg, 4.3 %
Riboflavin (vitamin B2)0.06 mg, 4 %
Vitamin B60.05 mg, 3.4 %
Calcium24 mg, 3 %
Copper0.02 mg, 1.6 %
Vitamin E0.18 mg, 1.5 %
Vitamin C0.8 mg, 1 %
Pantothenic acid (vitamin B5)0.03 mg, 0.5 %
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 or selenium, and only 1.3 % of the vitamin C reference intake per 100 g.
Vitamin D
0mgin peas
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein peas
Find it inKidney, pig, fried491 % per 100 g
Vitamin C
1.3%in peas, per 100 g
Find it inCherries, West Indian2150 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Peas against other vegetables
Peas come second for vitamin K here, just behind cauliflower (raw).
0.031mg
0.0304mg
0.0125mg
0.0104mg
0.0101mg
0.0092mg
Cauliflower, raw+0.0006 mg
Peas, canned in water, re-heated, drainedthis page
Plantain, ripe, fried−0.02 mg
Leeks, raw−0.0203 mg
Carrots, young, raw−0.0212 mg
All values per 100 g, from the same dataset. Differences are against peas.
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Questions about peas
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of peas?
A typical portion (80 g, one of your five a day) gives 47 kcal. Per 100 g the figure is 59 kcal.
Is peas high in vitamin K?
Yes. Peas, canned in water, re-heated, drained have 0.0304 mg vitamin K per 100 g, 41 % of the NRV, above the 30 % threshold for a “high in” claim.
Does cooking change the potassium in peas?
Yes. Per 100 g, potassium goes from 990 mg raw to 130 mg canned. 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: vitamin K (0.0304 mg, 41 %), iron (1.9 mg, 14 %) and niacin (2.1 mg, 13 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-564, Peas, canned in water, re-heated, drained, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Vegetables, Herbs and Spices Supplement, 1991; and industry data, 2013. LGC data for folate and carotenoids. 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. Edible proportion: 67 % of the weight as bought is eaten. 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. 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 vitamin K.
More vegetables
- Spinach, baby, boiled20 kcal
- Taro, boiled91 kcal
- Asparagus, steamed21 kcal
- Cassava, baked155 kcal
- Fenugreek leaves, raw35 kcal
- Mushrooms, shiitake, cooked55 kcal
- All 240 vegetables
Most vitamin K
- Spring greens, boiled0.893 mg
- Spinach, frozen, boiled0.84 mg
- Curly kale, raw0.623 mg
- Spinach, mature, boiled0.575 mg
- Parsley, fresh0.548 mg
- Spinach, mature, raw0.394 mg
- Vitamin K guide