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Vegetables

Peppers (Bell, Red) Nutrition Facts

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

Calories31

Protein0.9 g

Carbs6.7 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories31 kcal

Protein0.9 g

Total Fat0.1 g

Carbohydrates6.7 g

Fiber1.2 g

Sodium0 mg

Total Sugars4.2 g

Source: USDA FoodData Central, record 2258590

Nutrients

Full nutrient profile

Proximates

Water91.93 g

Nitrogen0.1433 g

Protein0.895625 g

Total lipid (fat)0.1256 g

Ash0.3956 g

Carbohydrates

Carbohydrate, by difference6.653175 g

Fiber, total dietary1.158 g

Sugars, Total4.2 g

Starch0 g

Fructose2.26 g

Lactose0 g

Sucrose0 g

Glucose1.94 g

Maltose0 g

Galactose0 g

Minerals

Calcium, Ca6.361 mg

Iron, Fe0.3533 mg

Magnesium, Mg10.98 mg

Phosphorus, P26.59 mg

Potassium, K212.7 mg

Sodium, Na0 mg

Zinc, Zn0.2023 mg

Copper, Cu0.03983 mg

Manganese, Mn0.1328 mg

Selenium, Se0 ug

Vitamins and other components

Vitamin C, total ascorbic acid141.7 mg

Thiamin0.05494 mg

Riboflavin0.1422 mg

Niacin1.024 mg

Vitamin B-60.3027 mg

Biotin0.4267 ug

Folate, total47.32 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Carotene, beta1624 ug

Carotene, alpha20 ug

Cryptoxanthin, beta490 ug

Betaine0.1 mg

Choline, total5.6 mg

Retinol0 ug

Folate, food46 ug

Vitamin A, RAE157 ug

Lycopene0 ug

Vitamin A, IU3131 iu

Folate, DFE46 ug

Lutein + zeaxanthin51 ug

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Tocopherol, delta0.01 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)4.9 ug

Vitamin E (alpha-tocopherol)1.58 mg

Pantothenic acid0.317 mg

Tocopherol, beta0.05 mg

Tocopherol, gamma0.14 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Vitamin B-120 ug

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total monounsaturated0.007 g

Fatty acids, total polyunsaturated0.156 g

SFA 16:00.056 g

SFA 18:00.004 g

MUFA 18:10.004 g

PUFA 18:20.1 g

PUFA 18:30.056 g

Fatty acids, total trans0 g

Fatty acids, total saturated0.059 g

MUFA 16:10.004 g

SFA 4:00 g

SFA 6:00 g

Cholesterol0 mg

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

SFA 22:00 g

MUFA 14:10 g

SFA 20:00 g

SFA 15:00 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

SFA 10:00 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Amino acids

Tryptophan0.012 g

Threonine0.04 g

Methionine0.006 g

Phenylalanine0.05 g

Tyrosine0.009 g

Alanine0.026 g

Glutamic acid0.211 g

Glycine0.028 g

Proline0.024 g

Isoleucine0.021 g

Leucine0.036 g

Lysine0.036 g

Cystine0.019 g

Valine0.031 g

Arginine0.036 g

Histidine0.017 g

Aspartic acid0.284 g

Serine0.05 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Ripening Builds Vitamin C

A red bell pepper is a green one left on the plant to finish, and the wait changes what is inside it. Half a cup raw holds 95 mg of vitamin C — 106% of the Daily Value — where the same half cup at the green stage holds 60 mg.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Peppers (Bell, Red)

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 1gC 6.4gF 0.2g

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