Vegetables

Nutrition Facts Peppers (Bell, Yellow)

Peppers (Bell, Yellow) 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.

Calories31
Protein0.8g
Carbs6.6g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 31 kcal
Protein 0.82 g
Total Fat 0.12 g
Carbohydrates 6.6 g
Fiber 1.07 g
Total Sugars Not reported
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 92.08 g
Energy (Atwater General Factors) 30.77 kcal
Energy (Atwater Specific Factors) 26.58 kcal
Nitrogen 0.13 g
Protein 0.82 g
Total lipid (fat) 0.12 g
Ash 0.38 g
Energy 112 kj
Energy 27 kcal
Carbohydrates
Carbohydrate, by difference 6.6 g
Fiber, total dietary 1.07 g
Lipids
Fatty acids, total trans 0 g
Cholesterol 0 mg
Fatty acids, total saturated 0.03 g
Amino acids
Tryptophan 0.01 g
Threonine 0.04 g
Methionine 0.01 g
Phenylalanine 0.03 g
Tyrosine 0.02 g
Alanine 0.04 g
Glutamic acid 0.13 g
Glycine 0.04 g
Proline 0.04 g
Isoleucine 0.03 g
Leucine 0.05 g
Lysine 0.04 g
Cystine 0.02 g
Valine 0.04 g
Arginine 0.05 g
Histidine 0.02 g
Aspartic acid 0.14 g
Serine 0.04 g
Minerals
Calcium, Ca 6.69 mg
Iron, Fe 0.36 mg
Magnesium, Mg 10.34 mg
Phosphorus, P 24.76 mg
Potassium, K 197.3 mg
Sodium, Na 0 mg
Zinc, Zn 0.19 mg
Copper, Cu 0.05 mg
Manganese, Mn 0.14 mg
Selenium, Se 0 ug
Vitamins and other components
Vitamin C, total ascorbic acid 138.8 mg
Thiamin 0.05 mg
Riboflavin 0.1 mg
Niacin 0.91 mg
Vitamin B-6 0.29 mg
Biotin 0.46 ug
Folate, total 41.63 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Folate, food 26 ug
Vitamin A, IU 200 iu
Vitamin A, RAE 10 ug
Carotene, beta 120 ug
Folate, DFE 26 ug
Vitamin B-12 0 ug
Pantothenic acid 0.17 mg
Vitamin D (D2 + D3) 0 ug

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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Recipes with this food

Use peppers (bell, yellow) in simple recipes

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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.