Green peas, canned, cooked with butter or margarine
Common food
Photo: Wikipedia
These are tender, sweet green peas, gently warmed and enriched with the rich, savory notes of melted butter or margarine. They offer a satisfyingly soft yet slightly firm bite, with a flavor profile that balances natural sweetness and earthy undertones. Nutritionally, they are a good source of plant-based protein and dietary fiber.
Calorie split: 20% protein · 50% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, classic flavor—a simple, savory-sweet side that evokes home cooking. Their versatility allows them to complement everything from roasted meats to pasta dishes.
⚠️ Watch-outs & how to enjoy it better
The added butter or margarine increases saturated fat and calorie content, which may concern those managing heart health or weight. Canned versions can also be high in sodium. To counteract, rinse the peas to reduce sodium by up to 40%, and consider using a small amount of olive oil or herbs instead of butter for flavor.
Key benefits
- Provides plant-based protein for muscle maintenance
- High in dietary fiber to support digestive health
- Contains vitamins A, C, and K
- Source of minerals like iron and manganese
- Offers a low-calorie, nutrient-dense side dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of canning peas began in the early 19th century, and by the American Civil War, canned peas were a staple ration for Union soldiers.
Full nutrition (USDA data · scales with serving)
| Water | 80.5 g |
| Energy | 86.0 kcal |
| Protein | 4.4 g |
| Total lipid (fat) | 3.0 g |
| Carbohydrate, by difference | 11.0 g |
| Fiber, total dietary | 4.8 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 66.0 mg |
| Potassium, K | 104 mg |
| Sodium, Na | 282 mg |
| Zinc, Zn | 0.64 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 3.7 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.05 mg |
| Niacin | 0.95 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 29.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 65.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 509 ug |
| Carotene, alpha | 9.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1311 ug |
| Vitamin E (alpha-tocopherol) | 0.58 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 37.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.13 g |
| SFA 16:0 | 0.58 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.65 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.61 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.71 g |
| PUFA 18:2 | 0.61 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
Estimated from Peas, green (includes baby and lesuer types), canned, drained solids, unprepared — USDA does not publish this profile for Green peas.
| Tryptophan | 0.03 g |
| Threonine | 0.17 g |
| Isoleucine | 0.16 g |
| Leucine | 0.27 g |
| Lysine | 0.26 g |
| Methionine | 0.07 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.17 g |
| Tyrosine | 0.09 g |
| Valine | 0.19 g |
| Arginine | 0.35 g |
| Histidine | 0.09 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.41 g |
| Glutamic acid | 0.61 g |
| Glycine | 0.15 g |
| Proline | 0.14 g |
| Serine | 0.15 g |
FAQ
Are canned peas as nutritious as fresh or frozen?
Canning can reduce heat-sensitive vitamins like vitamin C, but peas retain most of their fiber, protein, and minerals. Rinsing can help lower sodium.
Can I use this in cold dishes like salads?
Yes, but they are best when chilled after cooking. Their soft texture works well in pasta salads or grain bowls.
What's the best way to reheat leftover buttered peas?
Gently warm in a saucepan over medium-low heat with a splash of water or broth to prevent drying, stirring occasionally.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.86 kcal/g · 20% calories from protein · 4.8 g fiber · 2.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.