Vegetables

Nutrition Facts Peppers (Bell)

Peppers (Bell) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories23
Protein0.7g
Carbs4.8g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 23 kcal
Protein 0.72 g
Total Fat 0.11 g
Carbohydrates 4.78 g
Fiber 0.94 g
Total Sugars 2.4 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 94.12 g
Energy (Atwater General Factors) 22.93 kcal
Energy (Atwater Specific Factors) 19.69 kcal
Nitrogen 0.11 g
Protein 0.72 g
Total lipid (fat) 0.11 g
Ash 0.28 g
Energy 84 kj
Energy 20 kcal
Carbohydrates
Carbohydrate, by difference 4.78 g
Fiber, total dietary 0.94 g
Sucrose 0.11 g
Glucose 1.16 g
Maltose 0 g
Starch 0 g
Fructose 1.12 g
Lactose 0 g
Sugars, Total 2.4 g
Galactose 0 g
Lipids
Fatty acids, total saturated 0.06 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
PUFA 22:6 n-3 (DHA) 0 g
SFA 22:0 0 g
MUFA 14:1 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Phytosterols 9 mg
SFA 17:0 0 g
SFA 24:0 0 g
MUFA 17:1 0 g
MUFA 15:1 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.05 g
SFA 18:0 0.008 g
SFA 20:0 0 g
MUFA 18:1 0.008 g
PUFA 18:2 0.05 g
PUFA 18:3 0.008 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.008 g
Fatty acids, total polyunsaturated 0.06 g
SFA 15:0 0 g
PUFA 20:2 n-6 c,c 0 g
PUFA 20:3 0 g
Fatty acids, total trans 0 g
Cholesterol 0 mg
Amino acids
Tryptophan 0.01 g
Threonine 0.04 g
Methionine 0.007 g
Phenylalanine 0.09 g
Tyrosine 0.01 g
Alanine 0.04 g
Glutamic acid 0.19 g
Glycine 0.03 g
Proline 0.02 g
Isoleucine 0.02 g
Leucine 0.04 g
Lysine 0.04 g
Cystine 0.01 g
Valine 0.04 g
Arginine 0.03 g
Histidine 0.01 g
Aspartic acid 0.21 g
Serine 0.05 g
Minerals
Calcium, Ca 7.5 mg
Iron, Fe 0.19 mg
Magnesium, Mg 9 mg
Phosphorus, P 16.75 mg
Potassium, K 163.1 mg
Sodium, Na 0 mg
Zinc, Zn 0.13 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.1 mg
Selenium, Se 0 ug
Fluoride, F 2 ug
Vitamins and other components
Vitamin C, total ascorbic acid 99.51 mg
Thiamin 0.04 mg
Riboflavin 0.09 mg
Niacin 0.64 mg
Vitamin B-6 0.25 mg
Biotin 0 ug
Folate, total 22.21 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Pantothenic acid 0.1 mg
Vitamin E (alpha-tocopherol) 0.37 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Cryptoxanthin, beta 7 ug
Lycopene 0 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Carotene, beta 208 ug
Carotene, alpha 21 ug
Tocotrienol, delta 0 mg
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 7.4 ug
Folate, food 10 ug
Vitamin A, RAE 18 ug
Vitamin A, IU 370 iu
Choline, total 5.5 mg
Folate, DFE 10 ug
Betaine 0.1 mg
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Lutein + zeaxanthin 341 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.