Pea Nutrition Facts and Health Benefits

Peas, annotated
Verywell / Alexandra Shytsman

Green peas are almost as American as apple pie. The peas we typically think of eating cooked or in a soup are green garden peas (or English peas). They are not the same as sugar snap peas, which are eaten as whole peapods.

If you've been wondering whether frozen, fresh, or even canned peas are good for you, you'll be happy to learn of their many nutritional benefits. Beyond peas and carrots or pea soup, peas can be integrated into a variety of healthy and creative dishes.

Peas Nutrition Facts

One-half cup of frozen peas, boiled without salt (80g), provides 62 calories, 4g of protein, 11g of carbohydrates, and 0.2g of fat. Peas are an excellent source of vitamin K, fiber, and zinc. The following nutrition information is provided by the USDA.

  • Calories: 62
  • Fat: 0.2g
  • Sodium: 58mg
  • Carbohydrates: 11g
  • Fiber: 3.6g
  • Sugars: 3.5g
  • Protein: 4.1g
  • Vitamin K: 19.2mcg
  • Zinc: 0.5mg


One half-cup serving of peas has 11 grams of carbohydrates, with almost 4 grams coming from fiber and 4 grams from natural sugars.

The glycemic index of green peas is 51, which is considered low. Per serving, the glycemic load is 4.


Peas are essentially fat-free unless prepared with added fats.


Peas provide about 4 grams of protein per serving. Compared to most other vegetables, peas are relatively high in protein.

Vitamins and Minerals

Peas provide many vitamins and minerals, including vitamin C, vitamin K, vitamin A, potassium, iron, magnesium, manganese, zinc, folate, and B-vitamins.


Peas are a low-calorie food with a one-half cup (80g) providing 62 calories, 73% of which comes from carbs, 24% from protein, and 2% from fat.


Peas are low in calories while providing filling fiber and protein. They are high in vitamin K, vitamin C, zinc, vitamin A, potassium, magnesium, folate, iron, and several B vitamins.

Health Benefits

The health benefits of peas are largely attributed to their natural antioxidant content, bioactive proteins, and oligosaccharides.

Supports Heart Health

Peas are naturally high in potassium, folate, and fiber, all of which provide well-established cardiovascular benefits. The high-quality protein, low sodium levels, and vitamins and minerals in peas make them a good addition to a heart-healthy eating plan.

May Help Reduce Risk of Cancer

Several types of cancer are believed to be prevented by plant-based eating, and peas are a great source of protein for vegetarian meals. Consider substituting peas for a portion of your processed snack food or meat intake.

Promotes a Healthy Gut

Pea proteins have been shown to increase the population of healthy gut bacteria, specifically Lactobacilli and Bifidobacteria. A healthy gut is responsible for a range of healthy body functions, such as a strong immune system and a functional digestive tract. Eating peas may help support a healthy gut microbiome.

Aids Weight Management

The fiber and protein in peas make them a filling, nutritious food choice. Green peas and other legumes are recommended by the Centers for Disease Control and Prevention (CDC) for weight control because of their low calorie density. Peas can help you feel satisfied despite eating less overall, making it easier to follow a healthy meal plan for weight loss.


Pea allergies are well documented. Also, according to the American Academy of Allergy, Asthma, and Immunology, if you are allergic to peanuts, you might also experience a reaction to peas. Furthermore, if you are allergic to peanuts or peas, you should also avoid split peas.

If you suspect a pea or peanut allergy, speak to a qualified health care provider for a full evaluation.

Adverse Effects

If you aren't used to eating a lot of fiber, you should increase your intake of peas and other legumes gradually to avoid digestive discomfort. Green peas are considered a moderate FODMAP food, meaning they may cause some digestive trouble for people with irritable bowel syndrome (IBS) and Crohn's disease. Speak to a registered dietitian for individualized digestive health advice.


Peas are generally characterized into two varieties: garden peas (also known as English peas) and sugar peas (including snap peas and snow peas). Garden peas either have smooth or wrinkled seeds, with wrinkled seed varieties being sweeter and lower in starch.

Frozen and canned shelled garden peas are also available for purchase. Rinse canned peas before use to eliminate some of the added sodium. If possible, purchase frozen peas over canned, as they typically contain no added salt and taste fresher.

Wasabi peas, a popular snack food, are roasted and flavored with horseradish and other spices. They contain around 120 calories per 30-gram serving. Although wasabi peas retain many of the health benefits of fresh or frozen peas, they have more calories due to added starch (carbohydrates) and oil used for roasting.

Split peas can be green or yellow. Green split peas are shelled peas that have been processed. To make a split pea, the green pea is split and dried. These types of green peas are grown specifically for drying. Split peas have a fast cooking time and do not need to be pre-soaked.

You can also find various pea-based products, like pea protein powder, which can be a good option for vegetarians looking to increase their protein intake.

When It's Best

If you find fresh shelling peas available for purchase, give them a try. Peak season is April and May. Choose small, fresh pea pods that are evenly green. They should be plump and moist and not appear yellow.

Cook and serve them as soon as you can—the fresher they are, the better they will taste. If you can't use them right away, store them in their pods in the refrigerator. Wait to shell them until you cook them.

Storage and Food Safety

Keep fresh, unwashed peas in perforated plastic bags in the refrigerator for 2 to 3 days. The sooner you eat them, the sweeter they will taste, since sugar quickly converts to starch once peas are picked. Wash peas under running water before shelling.

You can also freeze fresh shelled peas by blanching them in boiling water for 2 minutes, transferring to an ice bath, draining, and placing in freezer bags. Fresh peas will keep for up to 1 year in the freezer.

Frozen and canned peas stay fresh until their best-by date. Frozen and canned peas do not need to be cooked, just warmed up or added to other dishes.

How to Prepare

Fresh peas are best when steamed until tender. Be careful not to overcook them as they will turn mushy.

Peas can also be puréed to make dips or used in soups and stews. They make a great addition to whole grain side dishes, offering an added nutritional boost.

Get creative with your peas and purée them to top your toast, or simply toss them in at the last minute to complement your meal.

8 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Peas, green, frozen, cooked, boiled, drained, without salt. FoodData Central. U.S. Department of Agriculture.

  2. Glycemic index and glycemic load for 100+ foods. Oregon State Extension.

  3. Appleby PN, Key TJ. The long-term health of vegetarians and vegans. Proc Nutr Soc. 2016;75(3):287-93. doi:10.1017/s0029665115004334

  4. Busnelli M, Manzini S, Sirtori CR, Chiesa G, Parolini C. Effects of vegetable proteins on hypercholesterolemia and gut microbiota modulation. Nutrients. 2018;10(9). doi:10.3390/nu10091249

  5. Centers for Disease Control and Prevention. Eat more, weigh less?

  6. American Academy of Allergy, Asthma & Immunology. Pea allergy and peanut allergy.

  7. Peas. University of Illinois Extension Watch Your Garden Grow.

  8. Snacks, peas, roasted, wasabi-flavored. FoodData Central. U.S. Department of Agriculture.

By Barbie Cervoni MS, RD, CDCES, CDN
Barbie Cervoni MS, RD, CDCES, CDN, is a registered dietitian and certified diabetes care and education specialist, counseling patients with diabetes. Barbie was previously the Advanced Nutrition Coordinator for the Mount Sinai Diabetes and Cardiovascular Alliance and worked in pediatric endocrinology at The Steven and Alexandra Cohen Children's Medical Center.