scored 93/100
A nutrient-dense vegetable blend combining sweet peas and carrots, providing plant-based protein, fiber, and carotenoids in a low-calorie package. Rich in vitamin A and folate, this combination supports vision, cellular health, and longevity-related metabolic pathways.
6.0 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 93.
Peas and carrots represent a classic pairing rooted in culinary tradition and nutritional complementarity. Peas contribute plant-based protein (3.1g per 100g), making them unusual among vegetables, while carrots supply beta-carotene and lutein. Together, they deliver 3.1g of dietary fiber per 100g, supporting gut microbiota diversity—a key biomarker for healthy aging. The folate content (26 mcg per 100g) supports one-carbon metabolism critical for DNA methylation and homocysteine regulation, both implicated in cardiovascular and cognitive longevity. Carrots' beta-carotene (476 IU vitamin A per 100g) accumulates in retinal tissues and supports macular health. The potassium-sodium balance (158:68 mg) provides cardiovascular benefit without sodium excess. This modest-calorie combination (48 kcal per 100g) enables high nutrient density, making it ideal for longevity-focused eating patterns. Whether fresh, frozen, or lightly cooked, peas and carrots maintain bioavailability of carotenoids and resistant starch, supporting both glycemic stability and microbiome health—two hallmarks of successful aging.
Potassium promotes vasodilation and sodium-potassium pump function; folate reduces homocysteine, a cardiovascular risk factor
Beta-carotene and lutein accumulate in the macula and lens, protecting against oxidative photodamage
Fiber and resistant starch feed beneficial bacteria, increasing short-chain fatty acid production, which supports intestinal barrier integrity and systemic immunity
Folate and choline serve as methyl donors, crucial for gene expression regulation and epigenetic stability with age
High fiber-to-carbohydrate ratio slows glucose absorption; resistant starch in cooled peas improves insulin sensitivity
Low glycemic load, fiber content, and absence of stimulants make peas and carrots suitable for any meal. Midday consumption with complex carbs optimizes sustained energy; evening consumption with protein supports satiety and overnight microbiota fermentation.
Breaks a fast
As a carbohydrate-containing vegetable, peas and carrots are best consumed during eating windows rather than during fasting periods to maintain metabolic efficiency.
Per 100 g of the default form. Bars show how much higher or lower peas and carrot is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Peas And Carrot is classified as a vegetable. A nutrient-dense vegetable blend combining sweet peas and carrots, providing plant-based protein, fiber, and carotenoids in a low-calorie package.
Peas And Carrot scores 93/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Thiamin, Vitamin K, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 2.6 g of protein (~5% of the 50 g daily value).
Not really. A 85 g serving provides about 2.6 g of fiber (~9% of the 28 g daily value).
In a 85 g serving, peas and carrot is highest in Thiamin (~16% DV), Vitamin K (~13% DV).
Sometimes — it depends on your daily carb budget. A 85 g serving has about 6 g of net carbs (8.6 g total minus 2.6 g fiber).
Best any time of day. Low glycemic load, fiber content, and absence of stimulants make peas and carrots suitable for any meal. Midday consumption with complex carbs optimizes sustained energy; evening consumption with protein supports satiety and overnight microbiota fermentation.
A typical serving is around 85 g (~41 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating peas and carrot alongside several other vegetable sources.
Peas And Carrot pairs nicely with: Pair with olive oil: fat-soluble carotenoids (beta-carotene, lutein) require dietary lipids for absorption; olive oil's polyphenols add antioxidant synergy; Combine with leafy greens (spinach, kale): vitamin K from greens enhances calcium absorption; additional folate and antioxidants amplify one-carbon metabolism benefits; Mix with whole grains (brown rice, quinoa): complementary amino acid profiles create complete protein; fiber synergy slows glycemic response; Serve with garlic or onions: sulfur compounds enhance gut barrier function and modulate microbiota composition synergistically with vegetable fiber.
Encyclopedia entries that supply the same signature nutrients peas and carrot contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients peas and carrotcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.