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Green peas, frozen

BLS 4.0 food: Pea green, deep-frozen (Erbse grün, tiefgefroren), code G760200 · cross-reference USDA FDC #170016

Per portion (100 g)

77 kcalenergy

4.9 gprotein

5.3 gfibre

0.7 gfat

10 gcarbohydrate

Verified benefits — authorised EU health claims

Green peas, frozen meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.

✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 25 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Vitamin C contributes to normal collagen formation for the normal function of blood vessels.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of bones.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of cartilage.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 28 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of skin.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal energy-yielding metabolism.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal psychological function.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the normal function of the immune system.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the protection of cells from oxidative stress.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the reduction of tiredness and fatigue.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C increases iron absorption.

✓ 25 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Thiamine contributes to normal energy-yielding metabolism.

✓ 0.6 mg per 100 g = 55 % of the EU NRV (1.1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Thiamine contributes to normal psychological function.

✓ 0.6 mg per 100 g = 55 % of the EU NRV (1.1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Thiamine contributes to the normal function of the heart.

✓ 0.6 mg per 100 g = 55 % of the EU NRV (1.1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal energy-yielding metabolism.

✓ 3.1 mg per 100 g = 19 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal psychological function.

✓ 3.1 mg per 100 g = 19 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the maintenance of normal skin.

✓ 3.1 mg per 100 g = 19 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the reduction of tiredness and fatigue.

✓ 3.1 mg per 100 g = 19 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to maternal tissue growth during pregnancy.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal blood formation.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal psychological function.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the normal function of the immune system.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the reduction of tiredness and fatigue.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate has a role in the process of cell division.

✓ 56 µg per 100 g = 28 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Phosphorus contributes to the maintenance of normal bones.

✓ 118 mg per 100 g = 17 % of the EU NRV (700 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to maintenance of normal connective tissues.

✓ 0.15 mg per 100 g = 16 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to normal hair pigmentation.

✓ 0.15 mg per 100 g = 16 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to normal iron transport in the body.

✓ 0.15 mg per 100 g = 16 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to the normal function of the immune system.

✓ 0.15 mg per 100 g = 16 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the maintenance of normal bones.

✓ 0.36 mg per 100 g = 18 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the normal formation of connective tissue.

✓ 0.36 mg per 100 g = 18 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle ❤️ Heart health 🩸 Blood flow & blood vessels 💞 Sexual health & fertility 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🦵 Joints & cartilage 🛡️ Immune system ✨ Healthy skin 💇 Hair & nails 🩸 Healthy blood & iron 🌱 Long life & healthy ageing

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 100 g	%NRV	Origin
Energy	77 kcal	77 kcal		BLS `ENERCC` · Calculated by formula
Protein	4.9 g	4.9 g		BLS `PROT625` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Fat	0.7 g	0.7 g		BLS `FAT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Carbohydrate (available)	10 g	10 g		BLS `CHO` · Calculated by formula
Sugars (total)	5.4 g	5.4 g		BLS `SUGAR` · Calculated by formula
starch	4.6 g	4.6 g		BLS `STARCH` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Dietary fibre	5.3 g	5.3 g		BLS `FIBT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
fibreSoluble	1.2 g	1.2 g		BLS `FIBSOL` · Musterberechnung
Water	78.1 g	78.1 g		BLS `WATER` · Aggregated from several sources reference Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Salt	0.01 g	0.01 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Saturated fat	0.14 g	0.14 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.05 g	0.05 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.43 g	0.43 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.07 g	0.07 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.07 g	0.07 g		BLS `F18:3CN3` · Musterberechnung
EPA	0 mg	0 mg		BLS `F20:5CN3` · Logische Null
DHA	0 mg	0 mg		BLS `F22:6CN3` · Logische Null
EPA + DHA (long-chain omega-3)	0 mg	0 mg		BLS
omega6	0.36 g	0.36 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.36 g	0.36 g		BLS `F18:2CN6` · Musterberechnung
Oleic acid	0.05 g	0.05 g		BLS `F18:1CN9` · Musterberechnung
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 100 g	%NRV	Origin
Vitamin A	91 µg	91 µg	11 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	0.06 mg	0.06 mg	1 %	BLS `VITE` · Übernommener Wert
Vitamin K	0 µg	0 µg	0 %	BLS `VITK` · Calculated by formula
Vitamin C	25 mg	25 mg	31 %	BLS `VITC` · Übernommener Wert
Thiamin (vitamin B1)	0.6 mg	0.6 mg	55 %	BLS `THIA` · Scientific literature reference Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Riboflavin (vitamin B2)	0.08 mg	0.08 mg	6 %	BLS `RIBF` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Niacin (vitamin B3)	3.1 mg	3.1 mg	19 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.11 mg	0.11 mg	2 %	BLS `PANTAC` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Vitamin B6	0.09 mg	0.09 mg	7 %	BLS `VITB6` · Aggregated from several sources reference Ollilainen, V.; HPLC analysis of vitamin B6 in foods.; Agricultural and Food Science in Finland; 1999 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Biotin	0.5 µg	0.5 µg	1 %	BLS `BIOT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Folate	56 µg	56 µg	28 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	27 mg	27 mg		USDA FDC 170016

Minerals & trace elements

Nutrient	per 100 g	per 100 g	%NRV	Origin
Sodium	4 mg	4 mg		BLS `NA` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Potassium	186 mg	186 mg	9 %	BLS `K` · Aggregated from several sources reference Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Calcium	32 mg	32 mg	4 %	BLS `CA` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Magnesium	28 mg	28 mg	7 %	BLS `MG` · Aggregated from several sources reference Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Phosphorus	118 mg	118 mg	17 %	BLS `P` · Übernommener Wert
Iron	1.8 mg	1.8 mg	13 %	BLS `FE` · Aggregated from several sources reference Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Zinc	0.95 mg	0.95 mg	10 %	BLS `ZN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2009; 2009 Converted value from: BVL; Lebensmittel Monitoring 2003; 2003 Converted value from: BVL; Lebensmittel Monitoring 2006 ; 2006 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Iodine	4.2 µg	4.2 µg	3 %	BLS `ID` · Übernommener Wert
Selenium	1.9 µg	1.9 µg	3 %	USDA FDC 170016
Copper	0.15 mg	0.15 mg	16 %	BLS `CU` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2003; 2003 Converted value from: BVL; Lebensmittel Monitoring 2009; 2009 Converted value from: BVL; Lebensmittel Monitoring 2006 ; 2006 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Manganese	0.36 mg	0.36 mg	18 %	BLS `MN` · Aggregated from several sources reference Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
fluoride	0.03 mg	0.03 mg		BLS `FD` · Übernommener Wert

Essential amino acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Histidine	0.11 g	0.11 g		BLS `HIS` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Isoleucine	0.22 g	0.22 g		BLS `ILE` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Leucine	0.38 g	0.38 g		BLS `LEU` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Lysine	0.38 g	0.38 g		BLS `LYS` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Methionine	0.05 g	0.05 g		BLS `MET` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Phenylalanine	0.24 g	0.24 g		BLS `PHE` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Threonine	0.23 g	0.23 g		BLS `THR` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Tryptophan	0.05 g	0.05 g		BLS `TRP` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Valine	0.26 g	0.26 g		BLS `VAL` · Other nutrient database reference National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission
Vitamin C — fact sheet for health professionals — NIH Office of Dietary Supplements
Thiamin — fact sheet for health professionals — NIH Office of Dietary Supplements
Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
Copper — fact sheet for health professionals — NIH Office of Dietary Supplements
Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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