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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, frozen peas can be added directly to boiling water, soups, or stir-fries. Thawing them beforehand can make them mushy.
They are best used within 8 to 12 months. While safe to eat longer, they may develop freezer burn or lose flavor.
Yes, frozen peas are often flash-frozen immediately after harvest, which preserves their nutritional value, sometimes making them more nutrient-dense than 'fresh' peas that have sat in transport.
Frozen edamame, canned peas (though softer), or fresh shell peas are the best alternatives.
Look for large ice crystals (sign of thawing and refreezing), a dull greyish color, or a shriveled appearance.
While they are blanched before freezing, it is generally recommended to heat them to ensure any potential bacteria from the packaging process are destroyed.
This usually happens due to overcooking or high-heat roasting. Cook them briefly until just tender.
Peas are higher in starch than leafy greens, containing about 9g of net carbs per 100g, so they should be consumed in moderation on keto.
frozen sweet peas is a versatile ingredient found in cuisines around the world. With 77 calories per 100g and 5.2 grams of protein, it's a nutritious addition to many dishes.
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