Are Peas High in Phosphorus? Understanding the Content and Health Impact

December 1, 2025 •

3 min read

While peas are recognized as a nutritious vegetable, containing vitamins C and K, manganese, and fiber, they also contain phosphorus. The amount of phosphorus in peas is often a point of interest for individuals managing their dietary mineral intake, particularly those with kidney disease.

Quick Summary

Peas contain a moderate amount of phosphorus, but the body absorbs less of this plant-based mineral compared to phosphorus from animal sources. The specific content varies by type and preparation, with dried peas generally containing more than fresh or frozen peas. This makes them a viable option for many diets, including certain renal diets when consumed in moderation.

Key Points

Moderate Phosphorus Content: Peas contain a moderate amount of naturally occurring phosphorus, which is less of a concern than the additives found in many processed foods.
Lower Absorption from Plants: The body absorbs only about 50% of the phosphorus from plant sources like peas, compared to a higher percentage from animal-based and processed foods.
Consider the Pea Type: Fresh or frozen green peas have less phosphorus than their mature, dried counterparts, making them a better choice for those monitoring their intake.
Healthy Kidneys Manage Phosphorus: For individuals with healthy kidney function, consuming peas is not a risk, as the kidneys efficiently filter excess phosphorus.
Kidney Disease Precautions: People with chronic kidney disease should consult a dietitian to determine safe portion sizes, as their kidneys cannot effectively remove excess phosphorus.
Check for Additives: Always read labels for packaged or canned peas to avoid products with added phosphate preservatives, which have a much higher absorption rate.

Phosphorus in Peas: Content and Absorption Explained

Peas are a legume known for their nutrient profile, but their phosphorus content and how the body processes it requires a closer look. While a 1/2 cup serving of boiled green peas offers approximately 94 mg of phosphorus, what's most important is the bioavailability of this mineral from plant-based sources. The human body absorbs only about 50% of the phosphorus from legumes like peas, which is significantly less than the absorption rate from animal-based foods. This lower absorption rate is a critical factor for those monitoring their mineral intake. For example, a person on a renal diet might be able to incorporate moderate amounts of fresh or frozen peas, while limiting other, higher-phosphorus foods.

How Pea Type and Preparation Affect Phosphorus Levels

The phosphorus content in peas can differ based on whether they are fresh, frozen, or mature and dried. Mature, dried peas (like split peas) have a higher concentration of minerals, including phosphorus, compared to fresh or frozen varieties. Canned peas, especially those with added preservatives, may also have different mineral levels, and it is crucial to check labels for added phosphates. When cooking peas, methods like boiling can help reduce the mineral content, though cooking time and water amount are key factors.

Comparing Peas to Other Phosphorus Sources

Understanding where peas fit into the broader dietary landscape of phosphorus is helpful for meal planning. While meat, dairy, and processed foods with additives are typically high in this mineral, many vegetables contain varying amounts. For example, a 100-gram serving of raw peas contains approximately 108 mg of phosphorus, making it higher than some other vegetables but lower than animal sources. Processed foods containing phosphate additives are often the greatest concern for individuals needing to limit phosphorus, as this form is almost fully absorbed by the body.

Peas vs. Other Common Foods: Phosphorus Comparison


Food (1/2 cup serving)	Phosphorus Content (approx.)	Source Type	Key Takeaway
Boiled Green Peas	~94 mg	Plant (natural)	Moderate content with lower absorption rate.
Cooked Lentils	~180 mg	Plant (natural)	Higher content than peas, also with reduced absorption.
Shredded Mozzarella	~197 mg	Animal (dairy)	High content with higher absorption rate.
Chicken (3 oz)	~180-240 mg	Animal (meat)	High content with high absorption rate.
Cooked Oatmeal	~180 mg	Plant (natural)	Moderate content, but some grains have lower bioavailability.
Frozen Green Peas	~62 mg	Plant (natural)	Lower content than boiled green peas per 1/2 cup.

Health Implications for Normal and Impaired Kidney Function

For the average person with healthy kidney function, consuming peas as part of a balanced diet is not a concern regarding phosphorus intake. Healthy kidneys are highly effective at filtering out excess phosphorus from the blood. However, for individuals with chronic kidney disease (CKD), particularly those in later stages (Stage 4 or 5), the kidneys lose their ability to effectively remove this mineral. High phosphorus levels (hyperphosphatemia) can cause serious complications, including weakened bones and cardiovascular issues. A renal dietitian can help patients determine an appropriate amount of peas and other legumes for their specific needs.

Incorporating Peas into a Balanced Diet

For most people, including peas in their diet is a healthy choice, providing essential nutrients like fiber, protein, and various vitamins and minerals. The moderate phosphorus content and reduced bioavailability from plant sources mean they pose no threat to individuals with healthy kidneys. Those monitoring their phosphorus intake can choose fresh or frozen green peas over dried or canned varieties to manage their levels more effectively. Portion control is also key, and combining peas with other low-phosphorus vegetables can create a healthy, balanced meal.

Conclusion

In summary, while peas do contain phosphorus, they are not considered a high-phosphorus food in the same category as some dairy or meat products, especially when considering the bioavailability. For healthy individuals, the phosphorus in peas is not a concern. For those with kidney disease, careful portioning of fresh or frozen green peas is often acceptable under a renal dietitian's guidance, thanks to the lower absorption rate compared to animal-based and processed food sources. Making informed choices based on the type of pea and individual health needs is the best way to incorporate this nutritious legume into your diet.

For more information on phosphorus and kidney health, consult resources from authoritative organizations such as the National Kidney Foundation.

Frequently Asked Questions

Frozen green peas have a lower phosphorus content compared to dried peas. A 1/2 cup serving contains approximately 62 mg of phosphorus, making them a relatively low-phosphorus vegetable choice.

No, the body absorbs only about 50% of the naturally occurring phosphorus in legumes like peas. This is significantly less than the high absorption rate for phosphorus from animal-based foods or processed additives.

For most individuals with healthy kidney function, peas are a nutritious food. However, for those with advanced chronic kidney disease, peas should be consumed in moderation and with guidance from a renal dietitian, due to the need to limit phosphorus intake.

Dried peas (mature legumes) have a higher concentration of phosphorus than fresh or frozen green peas. This is due to the process of drying, which removes water and concentrates the mineral content.

Not necessarily. Many individuals on a low-phosphorus diet, such as for kidney disease, can incorporate fresh or frozen peas in small, controlled portions. It is the highly-absorbable phosphorus from processed foods that is often the main concern.

Many foods are significantly higher in phosphorus, especially when considering the absorption rate. Examples include dairy products like cheese, meat, fish, and processed foods with phosphate additives.

Yes, boiling peas can help reduce their mineral content, including phosphorus, as some of the mineral leaches into the cooking water. It is recommended to cook them for a short time with less water to retain other nutrients.