Green Peas Curry
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 43.18 g | 16% |
| Net Carbohydrates | 28.97 g | 12% |
| Sugars | 16.38 g | 47% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 14.21 g | 51% |
| Protein | 12.47 g | 25% |
| Total Fat | 16.7 g | 21% |
| Saturated Fat | 2.38 g | 12% |
| Monounsaturated Fat | 10.47 g | - |
| Polyunsaturated Fat | 2 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 2.35 mg | 1% |
| Vitamins | ||
| Vitamin A | 130.42 mcg | 14% |
| Vitamin C | 87.71 mg | 97% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2503.61 mg | 109% |
| Potassium | 908.74 mg | 19% |
| Calcium | 114.22 mg | 9% |
| Magnesium | 89.31 mg | 21% |
| Iron | 5.16 mg | 29% |
| Zinc | 2.47 mg | 22% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
14%
Vitamin C
97%
Vitamin D
0%
Vitamin E
23%
Vitamin K
53%
Vitamin B1
46%
Vitamin B2
19%
Vitamin B3
27%
Vitamin B5
8%
Vitamin B6
30%
Vitamin B7
-
Vitamin B9
0.7%
Vitamin B12
0.6%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
9%
Iron
29%
Magnesium
21%
Phosphorus
19%
Potassium
19%
Sodium
109%
Zinc
22%
Copper
50%
Manganese
45%
Selenium
8%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
2%
Isoleucine
2%
Valine
2%
Lysine
2%
Tryptophan
2%
Threonine
2%
Phenylalanine
2%
Methionine
2%
Histidine
2%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 352 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
52 min
Jogging
45 min
Cycling
46 min
Walking
1 h 23 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Green peas, a primary ingredient in green peas curry, are recognized for their ability to enhance satiety and support blood sugar control. Research published in ScienceDaily and PubMed demonstrates that legume-based meals, including peas, significantly increase feelings of fullness, aiding in weight management. Furthermore, green peas are a good source of plant protein and dietary fiber, which, according to Medical News Today, may contribute to heart health and gut health.
1. Peas: Nutrition, Benefits, Types, and More
Source: Medical News Today, 2022
Summary: Green peas are a good source of plant protein and fiber, offering health benefits such as protection against heart disease, improved gut health, and stabilization of blood sugar levels, while being low in saturated fat, cholesterol, and salt.
Read More: https://www.medicalnewstoday.com/articles/peas-nutrition
2. Beans and Peas Increase Fullness More Than Meat
Source: ScienceDaily, 2026
Summary: Green peas, when consumed as part of legume-based meals, contribute to increased satiety more effectively than pork and veal-based meals, even with a lower protein content, likely due to their higher fiber content.
Read More: https://www.sciencedaily.com/releases/2016/12/161209100227.htm
3. Meals Based on Vegetable Protein Sources (Beans and Peas) Are More Satiating Than Meals Based on Animal Protein Sources (Veal and Pork) - a Randomized Cross-Over Meal Test Study.
Source: PubMed
Summary: Green peas, as a vegetable protein source in meals, contribute to greater satiety compared to animal protein sources like veal and pork, as demonstrated in a randomized cross-over meal test study.
Read More: https://pubmed.ncbi.nlm.nih.gov/27765144/
4. Comparison of the Effects of Dried Peas With Those of Potatoes in Mixed Meals on Postprandial Glucose and Insulin Concentrations in Patients With Type 2 Diabetes.
Source: PubMed
Summary: Dried peas, when included in mixed meals, are being investigated for their effects on postprandial glucose and insulin concentrations in patients with type 2 diabetes, particularly in comparison to potatoes, due to their fiber content and low glycemic index.
Read More: https://pubmed.ncbi.nlm.nih.gov/12816777/
