Peas vs Pork
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peas, green, split, mature seeds, raw is higher in more vitamins & minerals
Calories (kcal)
Peas 364
Pork 548
Protein (g)
Peas 23.1
Pork 35.7
Carbs (g)
Peas 61.6
Pork 1.35
Fat (g)
Peas 3.89
Pork 43.3
Fiber (g)
Peas 22.2
Pork 0
Quick answers
Which has more protein?
Pork, cured, bacon, cooked, baked — 35.7g vs 23.1g per 100g.
Which has fewer calories?
Peas, green, split, mature seeds, raw — 364 vs 548 kcal per 100g.
Which is more nutrient-dense?
Peas, green, split, mature seeds, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Peas | Pork | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 364 kcal | 548 kcal | -34% |
| Macronutrients | |||
| Water | 8.69 g | 12.5 g | -31% |
| Protein | 23.1 g | 35.7 g | -35% |
| Total lipid (fat) | 3.89 g | 43.3 g | -91% |
| Carbohydrate, by difference | 61.6 g | 1.35 g | +4465% |
| Fiber, total dietary | 22.2 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.408 g | 14.2 g | -97% |
| Fatty acids, total monounsaturated | 0.615 g | 19.1 g | -97% |
| Fatty acids, total trans | 0.004 g | 0 g | |
| Cholesterol | 0 mg | 107 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.80 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.719 mg | 0.348 mg | +107% |
| Riboflavin (Vitamin B2) | 0.244 mg | 0.251 mg | -3% |
| Niacin (Vitamin B3) | 3.61 mg | 10.6 mg | -66% |
| Pantothenic acid (Vitamin B5) | 0.962 mg | 1.03 mg | -7% |
| Vitamin B-6 — Pyridoxine | 0.140 mg | 0.309 mg | -55% |
| Biotin (Vitamin B7) | 15.0 ug | 2.00 ug | +650% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 157 mg | 119 mg | +32% |
| Vitamin B-12 — Cobalamin | 0 ug | 1.16 ug | -100% |
| Vitamin A, RAE | 7.00 ug | 11.0 ug | -36% |
| Carotene, beta | 89.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.120 mg | 0.320 mg | -63% |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 46.0 mg | 10.0 mg | +360% |
| Iron, Fe | 4.73 mg | 1.49 mg | +217% |
| Magnesium, Mg | 63.0 mg | 30.0 mg | +110% |
| Phosphorus, P | 334 mg | 506 mg | -34% |
| Potassium, K | 852 mg | 539 mg | +58% |
| Sodium, Na | 5.00 mg | 2193 mg | -100% |
| Zinc, Zn | 3.49 mg | 3.36 mg | +4% |
| Copper, Cu | 0.809 mg | 0.182 mg | +345% |
| Manganese, Mn | 1.19 mg | 0.022 mg | +5309% |
| Selenium, Se | 10.7 ug | 59.0 ug | -82% |
| Other Nutrients | |||
| Energy | 1521 kj | 2293 kj | -34% |
| Ash | 2.67 g | 7.12 g | -62% |
| Total Sugars | 3.14 g | 0 g | |
| Sucrose | 2.69 g | — | |
| Glucose | 0.440 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 15.0 ug | 2.00 ug | +650% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 15.0 ug | 2.00 ug | +650% |
| Betaine | 0.600 mg | 3.40 mg | -82% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 11.0 ug | -100% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 149 IU | 37.0 IU | +303% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 5.75 mg | 0.070 mg | +8114% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.140 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.030 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 15.9 ug | 0.100 ug | +15800% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0.004 g | 0.010 g | -60% |
| SFA 12:0 (Lauric acid) | 0.001 g | 0 g | |
| SFA 14:0 (Myristic acid) | 0.006 g | 0.551 g | -99% |
| SFA 15:0 (Pentadecanoic acid) | 0.005 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.268 g | 9.03 g | -97% |
| SFA 17:0 (Margaric acid) | 0.005 g | 0.107 g | -95% |
| SFA 18:0 (Stearic acid) | 0.096 g | 4.41 g | -98% |
| SFA 20:0 (Arachidic acid) | 0.013 g | 0.081 g | -84% |
| SFA 22:0 (Behenic acid) | 0.004 g | 0 g | |
| SFA 24:0 (Lignoceric acid) | 0.007 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 1.24 g | -100% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.001 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.001 g | 0.061 g | -98% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.602 g | 17.4 g | -97% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.600 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.009 g | 0.329 g | -97% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.002 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 1.02 g | 4.86 g | -79% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.856 g | 4.09 g | -79% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.854 g | 4.09 g | -79% |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.163 g | 0.210 g | -22% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.163 g | 0.210 g | -22% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0 g | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | 0.199 g | -99% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | 0 g | = |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.001 g | 0.152 g | -99% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0.002 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0.002 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.002 g | — | |
| Fatty acids, total trans-polyenoic | 0.002 g | — | |
| Tryptophan (EAA) | 0.159 g | 0.299 g | -47% |
| Threonine (EAA) | 0.813 g | 1.40 g | -42% |
| Isoleucine (EAA, BCAA) | 0.983 g | 1.68 g | -41% |
| Leucine (EAA, BCAA) | 1.68 g | 2.78 g | -40% |
| Lysine (EAA) | 1.77 g | 2.96 g | -40% |
| Methionine (EAA) | 0.195 g | 0.795 g | -75% |
| Cystine (conditionally essential) | 0.273 g | 0.397 g | -31% |
| Phenylalanine (EAA) | 1.15 g | 1.42 g | -19% |
| Tyrosine (conditionally essential) | 0.518 g | 1.12 g | -54% |
| Valine (EAA, BCAA) | 1.03 g | 1.90 g | -46% |
| Arginine (conditionally essential) | 1.90 g | 2.31 g | -18% |
| Histidine (EAA) | 0.586 g | 1.34 g | -56% |
| Alanine | 1.05 g | 2.29 g | -54% |
| Aspartic acid | 2.55 g | 3.36 g | -24% |
| Glutamic acid | 3.87 g | 5.26 g | -26% |
| Glycine (conditionally essential) | 1.01 g | 2.51 g | -60% |
| Proline (conditionally essential) | 1.03 g | 1.96 g | -47% |
| Serine | 1.07 g | 1.36 g | -21% |
| Hydroxyproline | 0 g | 0.628 g | -100% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | 0.320 mg | — | |
| Genistein | 0.112 mg | — | |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | — | 14.0 mg | |
| Choline from phosphatidylcholine | — | 82.0 mg | |
| Choline from phosphocholine | — | 2.50 mg | |
| Choline from sphingomyelin | — | 9.30 mg | |
| Free Choline | — | 12.0 mg | |
| Total Choline | — | 120 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 1.10 mcg | |
| Isoflavones | |||
| Total isoflavones | 0.445 mg | — | |
| Purines | |||
| Purine, adenine | 88.0 mg | 27.6 mg | +219% |
| Purine, guanine | 74.0 mg | 27.9 mg | +165% |
| Purine, hypoxanthine | 11.0 mg | 373 mg | -97% |
| Purine, uric acid | — | 0 mg | |
| Purine, xanthine | 22.0 mg | 0.300 mg | +7233% |
| Purines, total | 195 mg | 429 mg | -55% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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