Vegetables

Peppers (Bell) Nutrition Facts

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

Calories23

Protein0.7 g

Carbs4.8 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories23 kcal

Protein0.7 g

Total Fat0.1 g

Carbohydrates4.8 g

Fiber0.9 g

Sodium0 mg

Total Sugars2.4 g

Source: USDA FoodData Central, record 2258588

Nutrients

Full nutrient profile

Proximates

Water94.12 g

Nitrogen0.1144 g

Protein0.715 g

Total lipid (fat)0.1063 g

Ash0.2806 g

Carbohydrates

Carbohydrate, by difference4.7781 g

Fiber, total dietary0.9419 g

Sucrose0.11 g

Glucose1.16 g

Maltose0 g

Starch0 g

Fructose1.12 g

Lactose0 g

Sugars, Total2.4 g

Galactose0 g

Minerals

Calcium, Ca7.496 mg

Iron, Fe0.1861 mg

Magnesium, Mg9.004 mg

Phosphorus, P16.75 mg

Potassium, K163.1 mg

Sodium, Na0 mg

Zinc, Zn0.1256 mg

Copper, Cu0.05775 mg

Manganese, Mn0.09991 mg

Selenium, Se0 ug

Fluoride, F2 ug

Vitamins and other components

Vitamin C, total ascorbic acid99.51 mg

Thiamin0.03906 mg

Riboflavin0.08875 mg

Niacin0.6363 mg

Vitamin B-60.2468 mg

Biotin0 ug

Folate, total22.21 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Pantothenic acid0.099 mg

Vitamin E (alpha-tocopherol)0.37 mg

Tocopherol, beta0 mg

Tocopherol, gamma0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Cryptoxanthin, beta7 ug

Lycopene0 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Carotene, beta208 ug

Carotene, alpha21 ug

Tocotrienol, delta0 mg

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)7.4 ug

Folate, food10 ug

Vitamin A, RAE18 ug

Vitamin A, IU370 iu

Choline, total5.5 mg

Folate, DFE10 ug

Betaine0.1 mg

Retinol0 ug

Vitamin B-120 ug

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Lutein + zeaxanthin341 ug

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0.058 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

MUFA 16:10 g

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

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

Phytosterols9 mg

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.05 g

SFA 18:00.008 g

SFA 20:00 g

MUFA 18:10.008 g

PUFA 18:20.054 g

PUFA 18:30.008 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.008 g

Fatty acids, total polyunsaturated0.062 g

SFA 15:00 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

Fatty acids, total trans0 g

Cholesterol0 mg

Amino acids

Tryptophan0.012 g

Threonine0.036 g

Methionine0.007 g

Phenylalanine0.092 g

Tyrosine0.012 g

Alanine0.036 g

Glutamic acid0.194 g

Glycine0.03 g

Proline0.024 g

Isoleucine0.024 g

Leucine0.036 g

Lysine0.039 g

Cystine0.012 g

Valine0.036 g

Arginine0.027 g

Histidine0.01 g

Aspartic acid0.208 g

Serine0.054 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

A Pan Concentrates It

A cup of raw chopped green bell pepper carries about 120 mg of vitamin C, against a 90 mg Daily Value. Sautéing drives off water, so a cup of the sautéed pepper — less pepper by weight, more pepper by density — measures over 200 mg.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Peppers (Bell)

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 0.9gC 4.4gF 0.1g

Cook with it

395 kcal · P 32 g · C 58.7 g · F 3.8 g

1 serving20 min

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