Vegetables

Nutrition Facts Peppers (Bell, Red)

Peppers (Bell, Red) 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
Protein0.9g
Carbs6.7g
Fat0.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 31 kcal
Protein 0.9 g
Total Fat 0.13 g
Carbohydrates 6.65 g
Fiber 1.16 g
Total Sugars 4.2 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 91.93 g
Energy (Atwater General Factors) 31.33 kcal
Energy (Atwater Specific Factors) 26.99 kcal
Nitrogen 0.14 g
Protein 0.9 g
Total lipid (fat) 0.13 g
Ash 0.4 g
Energy 26 kcal
Energy 111 kj
Carbohydrates
Carbohydrate, by difference 6.65 g
Fiber, total dietary 1.16 g
Sugars, Total 4.2 g
Starch 0 g
Fructose 2.26 g
Lactose 0 g
Sucrose 0 g
Glucose 1.94 g
Maltose 0 g
Galactose 0 g
Lipids
Fatty acids, total monounsaturated 0.007 g
Fatty acids, total polyunsaturated 0.16 g
SFA 16:0 0.06 g
SFA 18:0 0.004 g
MUFA 18:1 0.004 g
PUFA 18:2 0.1 g
PUFA 18:3 0.06 g
Fatty acids, total trans 0 g
Fatty acids, total saturated 0.06 g
MUFA 16:1 0.004 g
SFA 4:0 0 g
SFA 6:0 0 g
Cholesterol 0 mg
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
SFA 17:0 0 g
SFA 24:0 0 g
MUFA 17:1 0 g
MUFA 15:1 0 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
SFA 20:0 0 g
SFA 15:0 0 g
PUFA 20:2 n-6 c,c 0 g
PUFA 20:3 0 g
SFA 10:0 0 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Amino acids
Tryptophan 0.01 g
Threonine 0.04 g
Methionine 0.006 g
Phenylalanine 0.05 g
Tyrosine 0.009 g
Alanine 0.03 g
Glutamic acid 0.21 g
Glycine 0.03 g
Proline 0.02 g
Isoleucine 0.02 g
Leucine 0.04 g
Lysine 0.04 g
Cystine 0.02 g
Valine 0.03 g
Arginine 0.04 g
Histidine 0.02 g
Aspartic acid 0.28 g
Serine 0.05 g
Minerals
Calcium, Ca 6.36 mg
Iron, Fe 0.35 mg
Magnesium, Mg 10.98 mg
Phosphorus, P 26.59 mg
Potassium, K 212.7 mg
Sodium, Na 0 mg
Zinc, Zn 0.2 mg
Copper, Cu 0.04 mg
Manganese, Mn 0.13 mg
Selenium, Se 0 ug
Vitamins and other components
Vitamin C, total ascorbic acid 141.7 mg
Thiamin 0.05 mg
Riboflavin 0.14 mg
Niacin 1.02 mg
Vitamin B-6 0.3 mg
Biotin 0.43 ug
Folate, total 47.32 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Carotene, beta 1624 ug
Carotene, alpha 20 ug
Cryptoxanthin, beta 490 ug
Betaine 0.1 mg
Choline, total 5.6 mg
Retinol 0 ug
Folate, food 46 ug
Vitamin A, RAE 157 ug
Lycopene 0 ug
Vitamin A, IU 3131 iu
Folate, DFE 46 ug
Lutein + zeaxanthin 51 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Tocopherol, delta 0.01 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 4.9 ug
Vitamin E (alpha-tocopherol) 1.58 mg
Pantothenic acid 0.32 mg
Tocopherol, beta 0.05 mg
Tocopherol, gamma 0.14 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Vitamin B-12 0 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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Recipes with this food

Use peppers (bell, red) 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.