Red Peppers Sweet Nutrition Facts

The Nutritional Value of Peppers, sweet, red, raw

Refuse: 18% (Stem ends, seed and core)
NDB No: 11821 (Nutrient values and weights are for edible portion)

Red Peppers Sweet Nutrition Facts
Red Peppers Sweet Nutrition Facts

Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce peppercorns which develop into fruits in different colors, including red, yellow, green and orange.

Nutrient Units Value per
100 grams
Number
of Data
Points
Std.
Error
Proximates
Water
g
92.21
4
0.399
Energy
kcal
31
0
0
Energy
kj
129
0
0
Protein
g
0.99
4
0.035
Total lipid (fat)
g
0.30
4
0.009
Ash
g
0.47
4
0.031
Carbohydrate, by difference
g
6.03
0
0
Fiber, total dietary
g
2.1
0
0
Sugars, total
g
4.20
0
0
Sucrose
g
0.00
4
0
Glucose (dextrose)
g
1.94
4
0.12
Fructose
g
2.26
4
0.109
Lactose
g
0.00
4
0
Maltose
g
0.00
4
0
Galactose
g
0.00
0
0
Starch
g
0.00
2
0
Minerals
Calcium, Ca
mg
7
4
0.489
Iron, Fe
mg
0.43
4
0.035
Magnesium, Mg
mg
12
4
0.26
Phosphorus, P
mg
26
4
0.723
Potassium, K
mg
211
4
7.761
Sodium, Na
mg
4
0
0
Zinc, Zn
mg
0.25
4
0.033
Copper, Cu
mg
0.017
4
0
Manganese, Mn
mg
0.112
4
0.013
Selenium, Se
mcg
0.1
2
0
Vitamins
Vitamin C, total ascorbic acid
mg
127.7
4
47.179
Thiamin
mg
0.054
4
0.005
Riboflavin
mg
0.085
4
0.004
Niacin
mg
0.979
4
0.085
Pantothenic acid
mg
0.317
4
0.044
Vitamin B-6
mg
0.291
4
0.041
Folate, total    (1)
mcg
46
2
0
Folic acid
mcg
0
0
0
Folate, food
mcg
46
2
0
Folate, DFE
mcg_DFE
46
0
0
Choline, total
mg
5.6
0
0
Betaine
mg
0.1
1
0
Vitamin B-12
mcg
0.00
0
0
Vitamin B-12, added
mcg
0.00
0
0
Vitamin A, IU
IU
3131
0
0
Vitamin A, RAE
mcg_RAE
157
0
0
Retinol
mcg
0
0
0
Vitamin E (alpha-tocopherol)
mg
1.58
2
0
Vitamin E, added
mg
0.00
0
0
Tocopherol, beta
mg
0.05
2
0
Tocopherol, gamma
mg
0.14
2
0
Tocopherol, delta
mg
0.01
2
0
Vitamin K (phylloquinone)
mcg
4.9
4
0.609
Lipids
Fatty acids, total saturated
g
0.027
0
0
4:0
g
0.000
0
0
6:0
g
0.000
0
0
8:0
g
0.000
2
0
10:0
g
0.000
2
0
12:0
g
0.000
2
0
14:0
g
0.000
2
0
15:0
g
0.000
2
0
16:0
g
0.025
2
0
17:0
g
0.000
2
0
18:0
g
0.002
2
0
20:0
g
0.000
2
0
22:0
g
0.000
2
0
24:0
g
0.000
2
0
Fatty acids, total monounsaturated
g
0.003
0
0
14:1
g
0.000
2
0
15:1
g
0.000
2
0
16:1 undifferentiated
g
0.002
2
0
17:1
g
0.000
2
0
18:1 undifferentiated
g
0.002
2
0
20:1
g
0.000
2
0
22:1 undifferentiated
g
0.000
2
0
Fatty acids, total polyunsaturated
g
0.070
0
0
18:2 undifferentiated
g
0.045
2
0
18:3 undifferentiated
g
0.025
2
0
18:4
g
0.000
2
0
20:2 n-6 c,c
g
0.000
2
0
20:3 undifferentiated
g
0.000
2
0
20:4 undifferentiated
g
0.000
2
0
20:5 n-3
g
0.000
2
0
22:5 n-3
g
0.000
2
0
22:6 n-3
g
0.000
2
0
Cholesterol
mg
0
0
0
Amino acids
Tryptophan
g
0.012
0
0
Threonine
g
0.040
0
0
Isoleucine
g
0.021
0
0
Leucine
g
0.036
0
0
Lysine
g
0.036
0
0
Methionine
g
0.006
0
0
Cystine
g
0.019
0
0
Phenylalanine
g
0.050
0
0
Tyrosine
g
0.009
0
0
Valine
g
0.031
0
0
Arginine
g
0.036
0
0
Histidine
g
0.017
0
0
Alanine
g
0.026
0
0
Aspartic acid
g
0.284
0
0
Glutamic acid
g
0.211
0
0
Glycine
g
0.028
0
0
Proline
g
0.024
0
0
Serine
g
0.050
0
0
Other
Alcohol, ethyl
g
0.0
0
0
Caffeine
mg
0
0
0
Theobromine
mg
0
0
0
Carotene, beta
mcg
1624
8
158.823
Carotene, alpha
mcg
20
6
0
Cryptoxanthin, beta
mcg
490
5
5.129
Lycopene
mcg
0
1
0
Lutein + zeaxanthin
mcg
51
4
8.033
Footnotes:
1 Value based on the analysis of 5-methyltetrahydrofolic acid
USDA National Nutrient Database for Standard Reference, Release 20 (2007)

Nutrition Note: All values are for 100 grams (3.52 ounces) and for raw fresh fruits or vegetables. The longer you store or cook your products the more nutritional value is lost, so if you need to cook do it short and fast and always use fresh products. Also If   you have special needs or conditions make sure you consult with your doctor or nutritionist.

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