Peppers, sweet, red, frozen, chopped, unprepared

Plant foods · Vegetables · All vegetables

g
Macronutrients 72 / 100 How is this scored?

Composition

Energy

Protein 1.1 g · 4 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 4.5 g · 18 kcal/100g
Fiber 1.6 g
Water 94 g
Total energy 20 kcal

Energy is predominantly from carbs (74%); EFSA recommends 45–60% for a balanced diet

Fat quality 67 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.10g

Saturated fat is 1.4% of energy, within the WHO limit of 10%.

Protein quality 88 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 88%
Lysine 99%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Leucine (88% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 27 / 100 How is this scored?

Vitamins

Vitamin A 121 µg
Vitamin C 58.7 mg
Vitamin D 0.0 µg
Vitamin E 1.2 mg
Vitamin K 4 µg
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.04 mg
Niacin (B3) 1.4 mg
Pantothenic (B5) 0.0 mg
Vitamin B6 0.14 mg
Folate (B9) 14 µg
Vitamin B12 0.00 µg

Minerals

Calcium 9 mg
Iron 0.6 mg
Magnesium 8 mg
Phosphorus 17 mg
Potassium 91 mg
Sodium 5 mg
Zinc 0.1 mg
Copper 0.05 mg
Manganese 0.12 mg
Selenium 0.2 µg

Notable source of Vitamin C (73% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.