Pepper, sweet, green, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Fruiting vegetables

Pepper, sweet, green, raw

Capsicum annuum L. var. grossum (L.) Terpø

	Energy Distribution % of total food energy
	Protein, total	14.6 %
	Fat, total	10.9 %
	Carbohydrate, total	74.5 %
	Alcohol	0 %

Refuse: 20%


Content per 100 grams
Energy	88	kJ
Protein, total	0.9	g
total-N	0.1	g
Fat, total	0.3	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	4.6	g
carbohydrate, available	2.8	g
added sugar	0	g
dietary fibre	1.8	g
Alcohol	0	g
Ash	0.4	g
Moisture	93.8	g

Vitamins
Vitamin A	13.9	RE
retinol	0	μg
ß-carotene	167	μg
Vitamin D	0	μg
Vitamin E	0.55	aTE
alpha-tocopherol	0.55	mg
Vitamin B1, thiamin	0.034	mg
Vitamin B2, riboflavin	0.025	mg
Niacin equivalents	0.683	NE
niacin	0.6	mg
tryptophan	0.083	mg
Vitamin B6	0.19	mg
Pantothenic Acid	0.23	mg
Folates	35	μg
Vitamin B12	0	μg
Vitamin C	104	mg
L-Ascorbic Acid	99.1	mg
L-Dehydroascorbic acid	5	mg

Minerals
Sodium, Na	6	mg
Potassium, K	187	mg
Calcium, Ca	8.55	mg
Magnesium, Mg	11.1	mg
Phosphorus, P	27.4	mg
Iron, Fe	0.354	mg
Copper, Cu	0.083	mg
Zinc, Zn	0.11	mg
Iodine, I	0.4	μg
Manganese, Mn	0.1	mg
Chromium, Cr	1.5	μg
Selenium, Se	0.1	μg
Nickel, Ni	8.2	μg

Carbohydrates
Fructose	1.04	g
Glucose	0.84	g
Lactose	0	g
Maltose	0	g
Saccharose	0.07	g
All sugars, total	1.95	g
Starch	0.1	g

Lipids
C 16:0	0.041	g
C 18:0	0.014	g
C 18:1, n-9	0.008	g
C 18:2, n-6	0.096	g
C 18:3, n-3	0.054	g

Sums lipids
Sum saturated	0.055	g
Sum monounsaturated	0.008	g
Sum polyunsaturated	0.15	g
Sum n-3 fatty acids	0.054	g
Sum n-6 fatty acids	0.096	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	27	mg
Leucine	36	mg
Lysine	42	mg
Methionine	7	mg
Cystine	7	mg
Phenylalanine	27	mg
Tyrosine	13	mg
Threonine	29	mg
Tryptophan	5	mg
Valine	42	mg
Arginine	35	mg
Histidine	14	mg
Alanine	35	mg
Aspartic acid	120	mg
Glutamic acid	120	mg
Glycine	30	mg
Proline	23	mg
Serine	43	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0206