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Vegetables

Peppers (Bell, Orange) Nutrition Facts

Peppers (Bell, Orange) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C.

Calories32

Protein0.9 g

Carbs6.7 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories32 kcal

Protein0.9 g

Total Fat0.2 g

Carbohydrates6.7 g

Fiber1 g

Total SugarsNot reported

Sodium0 mg

Nutrients

Full nutrient profile

Proximates

Water91.88 g

Nitrogen0.1411 g

Protein0.881875 g

Total lipid (fat)0.1556 g

Ash0.3794 g

Carbohydrates

Carbohydrate, by difference6.703125 g

Fiber, total dietary0.9674 g

Minerals

Calcium, Ca4.899 mg

Iron, Fe0.3652 mg

Magnesium, Mg10.43 mg

Phosphorus, P26.59 mg

Potassium, K200.8 mg

Sodium, Na0 mg

Zinc, Zn0.2422 mg

Copper, Cu0.0351 mg

Manganese, Mn0.1491 mg

Selenium, Se0.3 ug

Vitamins and other components

Vitamin C, total ascorbic acid158.3 mg

Thiamin0.05456 mg

Riboflavin0.1017 mg

Niacin1.078 mg

Vitamin B-60.3324 mg

Biotin0.58 ug

Practical guidance

How to choose and store Peppers (Bell, Orange)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.4gC 5.1gF 0.2g