Babyfood, Vegetables, Peas, Strained

Serving Size 1 cup

Nutritional Value and Analysis

Babyfood, Vegetables, Peas, Strained with a serving size of 1 cup has a total of 120 calories with 1.03 grams of fat. The serving size is equivalent to 240 grams of food and contains 9.27 calories from fat. This item is classified as baby foods foods.

This food is a good source of vitamin k . Babyfood, Vegetables, Peas, Strained is a low fat food because it contains less than 3 grams of fat per serving.

Vitamin K 31% of DV

A serving of 240 grams of babyfood, vegetables, peas, strained has 31% of the recommended daily needs of vitamin k.

Nutrition Facts

Serving Size 1 cup (240 g)

Amount Per Serving
Calories 120 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 20.1g 7%
Dietary Fiber 4.8g 19%
Sugars 5g
Protein 8g
Vitamin A 10% Vitamin C 2%
Calcium 3% Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A518.4 IU10%
Vitamin A, RAE26.4 µg3%
Alpha Carotene26.4 µg-
Beta Carotene297.6 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin3516 µg-
Lycopene0 µg-
Vitamin B-120 µg0%
Vitamin B-60.04 mg2%
Vitamin C1.44 mg2%
Vitamin D0 IU0%
Vitamin E0.05 mg0%
→ Beta Tocopherol0 mg-
→ Delta Tocopherol0.05 mg-
→ Gamma Tocopherol1.61 mg-
→ Alpha Tocotrienol0.02 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0 mg-
Vitamin K37.2 µg31%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate20.06 g7%
Sugars4.82 g19%
→ Sucrose4.82 g-
→ Glucose0 g-
→ Fructose0 g-
→ Lactose0 g-
→ Maltose0 g-
→ Galactose0 g-
→ Starch5.62 g-
Fiber4.8 g19%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat1.03 g2%
Saturated Fats0.17 g1%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0 g-
→ Palmitic Acid0.17 g-
→ Stearic Acid0 g-
→ Arachidic Acid0 g-
→ Behenic Acid0 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats0.12 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0 g-
→ Heptadecenoic Acid0 g-
→ Oleic Acid 0.12 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
→ Nervonic Acid0 g-
Polyunsaturated Fats0.48 g-
→ Linolenic Acid (18:2)0.41 g-
→ Linolenic Acid (18:3)0.07 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein7.85 g15%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium43.2 mg3%
Copper0.15 mg17%
Iron2.28 mg13%
Magnesium40.8 mg10%
Manganese0.52 mg23%
Phosphorus120 mg10%
Potassium254.4 mg5%
Selenium0.24 µg0%
Sodium12 mg1%
Zinc1.13 mg10%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol0 mg0%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash1.01 g-
Caffeine0 mg-
Theobromine0 mg-
Water210.05 g-

Calories Burn off Time

How long would it take to burn off Babyfood, Vegetables, Peas, Strained with 120calories? A brisk walk for 26 minutes, jogging for 12 minutes, or hiking for 20 minutes will help your burn off the calories in babyfood, vegetables, peas, strained.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less25 minutes
Dancing22 minutes
Golfing22 minutes
Hiking20 minutes
Light Gardening22 minutes
Stretching40 minutes
Walking - 3.5 mph26 minutes
Weight Training - light workout33 minutes
Aerobics15 minutes
Basketball16 minutes
Bicycling - 10 mph or more12 minutes
Running - 5 mph12 minutes
Swimming14 minutes
Walking - 4.5 mph16 minutes
Weight Training - vigorous workout16 minutes
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Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium