Nutrition Facts
Serving Size: 100g
Calories208
Total Fat0.4g
Saturated Fat0.0g
Total Carbs8.4g
Fiber3.1g
Sugars4.8g
Protein3.5g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
8.4
Inflammation
7.8
Hormonal
6.1
Gut Health
10.0
Skin Health
5.0
Brain Health
10.0
Bone Health
7.9
Sleep
7.4
Exercise
5.5
Longevity
5.3
Detox
8.8
Immunity
7.1
Pral
5.9
Satiety
0.0
Nutrient Density
7.2
Bioavailability
1.8
Electrolyte
5.7
Methylation
🧬 How Peas, edible-podded, cooked, boiled, drained Affects Your Health
Testosterone 4% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 7% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 10% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Anemia
iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Inflammation
vitamin c + fiber. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Iron 13% DV
13% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 7% DV
7% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 208.0 kJ | — |
| Protein | 3.5 g | 7% DV |
| Total Fat | 0.4 g | — |
| Carbohydrate | 8.4 g | 3% DV |
| Fiber | 3.1 g | 11% DV |
| Sugar | 4.8 g | 10% DV |
| Sodium | 241.0 mg | 10% DV |
| Calcium | 59.0 mg | 5% DV |
| Iron | 2.4 mg | 13% DV |
| Magnesium | 28.0 mg | 7% DV |
| Phosphorus | 58.0 mg | 5% DV |
| Potassium | 217.0 mg | 5% DV |
| Zinc | 0.5 mg | 4% DV |
| Vitamin C | 22.0 mg | 24% DV |
| Vitamin B6 | 0.2 mg | 10% DV |
| Folate | 35.0 µg | 9% DV |
| Vitamin A | 66.0 µg | 7% DV |
| Vitamin E | 0.5 mg | 3% DV |
| Vitamin K | 30.2 µg | 25% DV |
| Selenium | 0.8 µg | 1% DV |
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🔗 Related Guides: 🏥 Chronic Inflammation 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Cortisol 😴 Sleep Quality 🤒 Muscle Cramps
Frequently Asked Questions
How does Peas, edible-podded, frozen, cooked, boiled, drained, with salt support gut health?
Peas, edible-podded, frozen, cooked, boiled, drained, with salt contains 3.1g of fiber per 100g (11% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Peas, edible-podded, frozen, cooked, boiled, drained, with salt affect hormones?
Yes — Peas, edible-podded, frozen, cooked, boiled, drained, with salt is rich in fiber (11% DV), which Binds excess estrogen in gut for excretion (enterohepatic circulation interruption). Slows glucose absorption → lower insulin spikes.. fiber supports Estrogen and Insulin production. vitamin b6 supports Progesterone and Dopamine production. sugar supports Insulin and Cortisol production.
Is Peas, edible-podded, frozen, cooked, boiled, drained, with salt good for blood pressure?
Yes. Peas, edible-podded, frozen, cooked, boiled, drained, with salt provides 217mg of potassium per 100g (5% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.9.
Does Peas, edible-podded, frozen, cooked, boiled, drained, with salt boost immunity?
Yes. Peas, edible-podded, frozen, cooked, boiled, drained, with salt provides 22mg of vitamin C per 100g (24% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.
Does Peas, edible-podded, frozen, cooked, boiled, drained, with salt contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.