Frozen immature seeds black-eyed peas
Nutrition facts per 3.5 oz (100 g) and per 1 cup · Vegetables and Vegetable Products
3.5 oz (100 g) of Black-eyed peas, immature seeds, frozen, cooked provides 132 calories, 8.49 g protein, 0.66 g fat and 23.8 g carbohydrate (6.4 g fiber). Per 100 g it is high in Folate (35% DV), Vitamin K (31% DV), Dietary fiber (23% DV), Thiamin (B1) (22% DV), Copper (20% DV).
Protein 25%Fat 4%Carbohydrate 70%
Calculated from the grams above at 4 calories/g for protein and carbohydrate and 9 calories/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
Quick answers
How many calories are in 1 cup of cooked black-eyed peas (immature seeds)?
1 cup (6 oz, 170 g) of Black-eyed peas, immature seeds, frozen, cooked has 224 calories. Per 3.5 oz (100 g): 132 calories.
How much protein is in 1 cup of cooked black-eyed peas (immature seeds)?
1 cup (6 oz, 170 g) has 14.4 g of protein. Per 3.5 oz (100 g): 8.5 g.
How many carbs are in 1 cup of cooked black-eyed peas (immature seeds)?
1 cup (6 oz, 170 g) has 40.4 g of total carbohydrate, including 10.9 g of fiber, so about 29.5 g of net carbs. Per 3.5 oz (100 g): 23.8 g carbohydrate and 6.4 g fiber.
How much fat is in 1 cup of cooked black-eyed peas (immature seeds)?
1 cup (6 oz, 170 g) has 1.1 g of fat, of which 0.3 g is saturated. Per 3.5 oz (100 g): 0.66 g.
Sugar, sodium and minerals in 1 cup of cooked black-eyed peas (immature seeds)
Per 1 cup (6 oz, 170 g):
- Total sugars: 7.6 g
- Sodium: 8.5 mg, 0% DV
- Potassium: 638 mg, 14% DV
- Iron: 3.6 mg, 20% DV
- Calcium: 39 mg, 3% DV
What is cooked black-eyed peas (immature seeds) high in?
Per 1 cup (6 oz, 170 g):
- Folate: 240 mcg, 60% DV
- Vitamin K: 63 mcg, 52% DV
USDA values for this exact food, scaled to the serving. % DV uses FDA Daily Values. Sugar is total sugars: USDA does not separate added sugar for this food.
What stands out
- Folate: 141 mcg per 3.5 oz (100 g) — 35% of the Daily Value. Other top sources →
- Vitamin K: 36.8 mcg per 3.5 oz (100 g) — 31% of the Daily Value. Other top sources →
- Dietary fiber: 6.4 g per 3.5 oz (100 g) — 23% of the Daily Value. Other top sources →
- Thiamin (B1): 0.26 mg per 3.5 oz (100 g) — 22% of the Daily Value. Other top sources →
- Copper: 0.18 mg per 3.5 oz (100 g) — 20% of the Daily Value. Other top sources →
- Protein: 8.49 g per 3.5 oz (100 g) — 17% of the Daily Value. Other top sources →
- Zinc: 1.42 mg per 3.5 oz (100 g) — 13% of the Daily Value. Other top sources →
- Magnesium: 50 mg per 3.5 oz (100 g) — 12% of the Daily Value. Other top sources →
Before you use this number
- If you take anticoagulants, steady matters more than low. People taking warfarin and similar anticoagulants need a consistent vitamin K intake rather than a low one: sudden changes in either direction can increase or decrease the effect of the medicine. Evidence: vitk-04
- High-dose zinc supplements can cause copper deficiency. This applies to supplements, not to food. People who regularly take high doses of zinc, or use large amounts of zinc-containing denture cream, can develop copper deficiency, because zinc inhibits copper absorption. Evidence: cu-04
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
Energy and macronutrients
| Nutrient | per 3.5 oz (100 g) | per 1 cup (170 g) | % DV per 1 cup |
|---|---|---|---|
| Energy | 132 kcal | 224 kcal | |
| Protein | 8.49 g | 14.4 g | 29% |
| Total fat | 0.66 g | 1.12 g | 1% |
| Saturated fat | 0.17 g | 0.3 g | 1% |
| Monounsaturated fat | 0.06 g | 0.1 g | |
| Polyunsaturated fat | 0.28 g | 0.48 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate | 23.8 g | 40.4 g | 15% |
| Dietary fiber | 6.4 g | 10.9 g | 39% |
| Sugars (total) | 4.46 g | 7.58 g | |
| Water | 66.1 g | 112.4 g |
Vitamins
| Nutrient | per 3.5 oz (100 g) | per 1 cup (170 g) | % DV per 1 cup |
|---|---|---|---|
| Vitamin A (RAE) | 4 mcg | 6.8 mcg | 1% |
| Vitamin C | 2.6 mg | 4.42 mg | 5% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.3 mg | 0.51 mg | 3% |
| Vitamin K | 36.8 mcg | 62.6 mcg | 52% |
| Thiamin (B1) | 0.26 mg | 0.44 mg | 37% |
| Riboflavin (B2) | 0.06 mg | 0.11 mg | 8% |
| Niacin (B3) | 0.73 mg | 1.24 mg | 8% |
| Vitamin B6 | 0.1 mg | 0.16 mg | 9% |
| Folate | 141 mcg | 239.7 mcg | 60% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Choline | 45.6 mg | 77.5 mg | 14% |
Minerals
| Nutrient | per 3.5 oz (100 g) | per 1 cup (170 g) | % DV per 1 cup |
|---|---|---|---|
| Calcium | 23 mg | 39.1 mg | 3% |
| Iron | 2.12 mg | 3.6 mg | 20% |
| Magnesium | 50 mg | 85 mg | 20% |
| Phosphorus | 122 mg | 207.4 mg | 17% |
| Potassium | 375 mg | 637.5 mg | 14% |
| Sodium | 5 mg | 8.5 mg | 0% |
| Zinc | 1.42 mg | 2.41 mg | 22% |
| Copper | 0.18 mg | 0.31 mg | 35% |
| Selenium | 3.4 mcg | 5.78 mcg | 11% |
More in Vegetables and Vegetable Products
- Boiled bitter melon pods
- Raw bitter melon pods
- Boiled immature seeds black-eyed peas
- Raw borage
- Raw immature seeds broadbeans
- Cooked broccoli raab
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Source and how to read this
Data: USDA FoodData Central, SR Legacy, release 2018-04 (final), FDC ID 168404. Described in USDA as Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, without salt; we shorten these names for readability and keep the original here. Values are per 3.5 oz (100 g) of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 cup" = 170 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labeling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? learn@humblebee.ltd
Related on Bioma
Pages that use this data.
- Cowpeas: iron on the label, very little in the blood — food page
- Which vegetables are highest in fiber? — question