How many calories are in cooked peas and carrots?

100 g of cooked peas and carrots has 58 kcal. 1 cup (160 g): about 93 kcal.

How much protein is in cooked peas and carrots?

Cooked peas and carrots contains 3 g of protein per 100 g (6% of the 50 g Daily Value), or 4.8 g in 1 cup (160 g). About 20% of its calories come from protein. Compared with other other vegetables and combinations, that is among the highest quarter (median 2 g).

How many carbs are in cooked peas and carrots?

Cooked peas and carrots has 11.1 g of total carbohydrates per 100 g, including 3.8 g of fiber and 4.3 g of sugars.

How much fat is in cooked peas and carrots?

Cooked peas and carrots contains 0.37 g of fat per 100 g, of which 0.024 g is saturated (0.1% of the Daily Value).

What vitamins and minerals does cooked peas and carrots contain?

Per 100 g, the most notable amounts relative to the Daily Value are Vitamin A (53% DV), Vitamin K (16% DV), Thiamin (B1) (13% DV) and copper (10% DV). The full list is in the vitamins and minerals table above.

How much sodium is in cooked peas and carrots?

100 g contains 185 mg of sodium, 8% of the 2,300 mg Daily Value.

Does peas and carrots have the same nutrition cooked and canned?

No. Per 100 g, peas and carrots, frozen, cooked, no added fat has 58 kcal, while peas and carrots, canned, regular pack, solids and liquids has 38 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.

Where does this nutrition data come from?

From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 13, 2026. Each value above shows whether it was measured, calculated or taken from a label.

Calories in Peas and carrots, frozen, cooked, no added fat

Generic food Cooked Vegetables

Peas and carrots, frozen, cooked, no added fat contains 58 kcal per 100 g. A typical serving of 1 cup (160 g) provides about 93 kcal.

Roughly 74% of its calories come from carbohydrates, with 20% from protein and 6% from fat (estimated with general energy factors).

That is more energy than the typical item in other vegetables and combinations on FoodFactly, where the median is 46 kcal per 100 g across 135 foods.

100 g provides 53% of the Daily Value for Vitamin A, 16% of the Daily Value for Vitamin K and 13% of the Daily Value for Thiamin (B1).

These values are for the cooked food. Raw and other preparations have their own values, listed separately below.

The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.

58kcal per 100 g

3 gprotein

11.1 gcarbohydrates

0.37 gfat

93kcal in 1 cup (160 g)

Nutrition facts

Amount

Nutrition facts for the selected amount
Nutrient	Amount per 100 g	% DV
Calories C	58 kcal
Total fat C	0.37 g	0.5%
Saturated fat C	0.024 g	0.1%
Cholesterol C	0 mg	0%
Sodium C	185 mg	8%
Total carbohydrates C	11.1 g	4%
Dietary fiber C	3.8 g	14%
Total sugars C	4.3 g
Protein C	3 g	6%
Vitamin A C	474 µg	53%
Vitamin C C	6 mg	7%
Vitamin D C	0 µg	0%
Vitamin E C	0.36 mg	2%
Vitamin K C	19.4 µg	16%
Thiamin (B1) C	0.16 mg	13%
Riboflavin (B2) C	0.073 mg	6%
Niacin (B3) C	0.97 mg	6%
Vitamin B6 C	0.1 mg	6%
Folate (B9) C	33 µg	8%
Vitamin B12 C	0 µg	0%
Choline C	18 mg	3%
Calcium C	29 mg	2%
Iron C	0.97 mg	5%
Magnesium C	16 mg	4%
Phosphorus C	54 mg	4%
Potassium C	160 mg	3%
Zinc C	0.47 mg	4%
Copper C	0.092 mg	10%
Selenium C	0.8 µg	1%

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Protein 20%
Carbohydrates 74%
Fat 6%

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Vitamins and minerals, % Daily Value per 100 g

Nutritional insights

Protein3 gin the top quarter of other vegetables and combinations (median 2 g)
Fiber3.8 gin the top quarter of other vegetables and combinations (median 2.2 g)
Sugars4.3 gin the top quarter of other vegetables and combinations (median 2.4 g)
Fat0.37 gbelow the median for other vegetables and combinations (median 2.7 g)
Saturated fat0.024 gin the lowest quarter of other vegetables and combinations (median 0.69 g)
Sodium185 mgin the top quarter of other vegetables and combinations (median 138 mg)
Protein per 100 kcal5.1 gprotein density, useful for comparing foods with different calorie levels
Water84.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms

Full nutrient profile

Fats and cholesterol (2)

Monounsaturated fat C	0.012 g
Polyunsaturated fat C	0.15 g

Individual fatty acids (19)

EPA (omega-3, 20:5 n-3) C	0 g
DHA (omega-3, 22:6 n-3) C	0 g
Linoleic acid (omega-6, 18:2) C	0.13 g
SFA 4:0 C	0 g
SFA 6:0 C	0 g
SFA 8:0 C	0 g
SFA 10:0 C	0 g
SFA 12:0 C	0 g
SFA 14:0 C	0 g
SFA 16:0 C	0.022 g
SFA 18:0 C	0.002 g
MUFA 18:1 C	0.012 g
PUFA 18:3 C	0.012 g
PUFA 20:4 C	0 g
MUFA 16:1 C	0 g
PUFA 18:4 C	0 g
MUFA 20:1 C	0 g
MUFA 22:1 C	0 g
PUFA 22:5 n-3 (DPA) C	0 g

Carotenoids (6)

Beta-carotene C	4,710 µg
Lycopene C	0 µg
Lutein + zeaxanthin C	1,530 µg
Retinol C	0 µg
Carotene, alpha C	1,860 µg
Cryptoxanthin, beta C	0 µg

Other components (8)

Water C	84.6 g
Alcohol C	0 g
Caffeine C	0 mg
Theobromine C	0 mg
Folic acid C	0 µg
Folate, food C	33 µg
Vitamin E, added C	0 mg
Vitamin B-12, added C	0 µg

Other forms of Peas and carrots

Raw, cooked, dried and processed versions are separate records with their own measured values.

Food	Calories	Protein	Carbs	Fat
Peas and carrots, frozen, cooked, boiled, drained, without salt Cooked	48	3.1 g	10.1 g	0.42 g
Peas and carrots, canned, regular pack, solids and liquids Canned	38	2.2 g	8.5 g	0.27 g
Peas and carrots, frozen, unprepared Frozen	53	3.4 g	11.2 g	0.47 g
Peas and carrots, canned, no salt added, solids and liquids Canned	38	2.2 g	8.5 g	0.27 g
Peas and carrots, frozen, cooked, boiled, drained, with salt Cooked	48	3.1 g	10.1 g	0.42 g
Peas and carrots, fresh, cooked, no added fat Cooked	67	3.3 g	12.8 g	0.39 g
Peas and carrots, canned, cooked, no added fat Cooked	46	2.6 g	8.5 g	0.5 g
Peas and carrots, cooked, NS as to form Cooked	89	3.2 g	12.5 g	3 g
Peas and carrots, fresh, cooked, fat added Cooked	89	3.2 g	12.5 g	3 g
Peas and carrots, frozen, cooked, fat added Cooked	80	2.9 g	10.7 g	2.9 g
Peas and carrots, canned, cooked, fat added Cooked	68	2.5 g	8.2 g	3 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Foods with a similar nutritional profile

Food	Calories	Protein	Carbs	Fat
Green peas, canned, reduced sodium, cooked, no added fat Cooked	66	4 g	12.2 g	0.38 g
Peas, edible-podded, frozen, cooked, boiled, drained, without salt Cooked	52	3.5 g	9 g	0.38 g
Snowpeas, frozen, cooked, no added fat Cooked	52	3.5 g	9 g	0.38 g
Vegetables, mixed, frozen, cooked, boiled, drained, with salt Cooked	60	2.9 g	13.1 g	0.15 g
Classic mixed vegetables, frozen, cooked, no added fat Cooked	65	2.9 g	13 g	0.15 g
Vegetables, mixed, frozen, cooked, boiled, drained, without salt Cooked	65	2.9 g	13.1 g	0.15 g
Peas, edible-podded, frozen, cooked, boiled, drained, with salt Cooked	50	3.5 g	8.4 g	0.38 g
Asian stir fry vegetables, cooked, no added fat Cooked	50	2.1 g	9.9 g	0.3 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

USDA FoodData Central: FNDDS (Survey), record 2709685. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.

Last updated: November 13, 2026. Data quality score: 100/100 (how it is calculated).

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.