Peas and onions, cooked, boiled, drained

vegetables

USDA name: Peas and onions, frozen, cooked, boiled, drained, without salt

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188 cal
P:3gC:9gF:0g
2.2g fiber
Nutrition Facts
Serving Size: 100g

Calories188

Total Fat0.2g

Saturated Fat0.0g

Total Carbs8.6g

Fiber2.2g

Sugars3.8g

Protein2.5g

Macro Breakdown

Protein2.5g (22%)
Carbs8.6g (74%)
Fat0.2g (4%)

Health Scores (0-10)

10.0
Metabolic
6.6
Inflammation
6.2
Hormonal
5.8
Gut Health
10.0
Skin Health
5.0
Brain Health
10.0
Bone Health
6.3
Sleep
6.2
Exercise
5.3
Longevity
5.2
Detox
6.3
Immunity
6.0
Pral
5.4
Satiety
0.0
Nutrient Density
5.7
Bioavailability
6.3
Electrolyte
5.4
Methylation

🧬 How Peas and onions, cooked, boiled, drained Affects Your Health

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Testosterone 3% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 3% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Cortisol 5% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 1% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

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Anemia

iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Inflammation

vitamin c + fiber. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .

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Iron 5% DV

5% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

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Magnesium 3% DV

3% DV. Calms nerves, relaxes muscles, supports sleep.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal188.0 kJ—
Protein2.5 g5% DV
Total Fat0.2 g—
Carbohydrate8.6 g3% DV
Fiber2.2 g8% DV
Sugar3.8 g8% DV
Sodium37.0 mg2% DV
Calcium14.0 mg1% DV
Iron0.9 mg5% DV
Magnesium13.0 mg3% DV
Phosphorus34.0 mg3% DV
Potassium117.0 mg2% DV
Zinc0.3 mg3% DV
Vitamin C6.9 mg8% DV
Vitamin B60.1 mg5% DV
Folate20.0 µg5% DV
Vitamin A53.0 µg6% DV
Vitamin E0.0 mg—
Vitamin K12.1 µg10% DV
Selenium0.4 µg1% DV

Compare Peas and onions, cooked, boiled, drained With...

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🔗 Related Guides: 🏥 Chronic Inflammation 🩸 Iron Deficiency / Low Ferritin 🧬 Cortisol 🫀 Gut Health

Frequently Asked Questions

Does Peas and onions, frozen, cooked, boiled, drained, without salt contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).