Yellow Peppers Sweet Nutrition Facts

The Nutritional Value of Peppers, sweet, yellow, raw

Refuse: 18% (Stem ends, seeds and core)
Scientific Name: Capsicum annuum
NDB No: 11951 (Nutrient values and weights are for edible portion)

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. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”.

Nutrient Units Value per
100 grams
Number
of Data
Points
Std.
Error
Proximates
Water
g
92.02
2
0
Energy
kcal
27
0
0
Energy
kj
112
0
0
Protein
g
1.00
2
0
Total lipid (fat)
g
0.21
2
0
Ash
g
0.45
2
0
Carbohydrate, by difference
g
6.32
0
0
Fiber, total dietary
g
0.9
1
0
Minerals
Calcium, Ca
mg
11
2
0
Iron, Fe
mg
0.46
4
0
Magnesium, Mg
mg
12
2
0
Phosphorus, P
mg
24
2
0
Potassium, K
mg
212
2
0
Sodium, Na
mg
2
2
0
Zinc, Zn
mg
0.17
1
0
Copper, Cu
mg
0.107
1
0
Manganese, Mn
mg
0.117
2
0
Selenium, Se
mcg
0.3
0
0
Vitamins
Vitamin C, total ascorbic acid
mg
183.5
2
0
Thiamin
mg
0.028
2
0
Riboflavin
mg
0.025
2
0
Niacin
mg
0.890
2
0
Pantothenic acid
mg
0.168
2
0
Vitamin B-6
mg
0.168
2
0
Folate, total
mcg
26
2
0
Folic acid
mcg
0
0
0
Folate, food
mcg
26
2
0
Folate, DFE
mcg_DFE
26
0
0
Vitamin B-12
mcg
0.00
0
0
Vitamin A, IU
IU
200
0
0
Vitamin A, RAE
mcg_RAE
10
0
0
Retinol
mcg
0
0
0
Lipids
Fatty acids, total saturated
g
0.031
0
0
Cholesterol
mg
0
0
0
Amino acids
Tryptophan
g
0.013
0
0
Threonine
g
0.037
0
0
Isoleucine
g
0.032
0
0
Leucine
g
0.052
0
0
Lysine
g
0.044
0
0
Methionine
g
0.012
0
0
Cystine
g
0.019
0
0
Phenylalanine
g
0.031
0
0
Tyrosine
g
0.021
0
0
Valine
g
0.042
0
0
Arginine
g
0.048
0
0
Histidine
g
0.020
0
0
Alanine
g
0.041
0
0
Aspartic acid
g
0.143
0
0
Glutamic acid
g
0.132
0
0
Glycine
g
0.037
0
0
Proline
g
0.044
0
0
Serine
g
0.040
0
0
Other
Carotene, beta
mcg
120
1
0
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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