Peppers, sweet, red, sauteed — Food Nutrition Browser

Composition

Energy

Protein 1.0 g · 4 kcal/100g

Fat 12.8 g · 115 kcal/100g

Carbs 6.6 g · 26 kcal/100g

Fiber 1.8 g

Water 79 g

Total energy 133 kcal

Energy is predominantly from fat (79%); EFSA recommends 20–35% for a balanced diet

Total fat

12.8g

Saturated

1.6g

Monounsat.

2.3g

Polyunsat.

5.7g

Omega-6

4.94g

Saturated fat is 10.5% of energy, above the WHO limit of 10%.

Histidine 100%

Isoleucine 71%

Leucine 60%

Lysine 79%

Methionine + Cysteine 100%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 79%

Limiting amino acid is Leucine (60% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 138 µg

Vitamin C 162.8 mg

Vitamin D 0.0 µg

Vitamin E 3.1 mg

Vitamin K 16 µg

Thiamin (B1) 0.06 mg

Riboflavin (B2) 0.11 mg

Niacin (B3) 1.0 mg

Pantothenic (B5) 0.2 mg

Vitamin B6 0.36 mg

Folate (B9) 2 µg

Vitamin B12 0.00 µg

Minerals

Calcium 7 mg

Iron 0.5 mg

Magnesium 12 mg

Phosphorus 23 mg

Potassium 193 mg

Sodium 21 mg

Zinc 0.2 mg

Copper 0.02 mg

Manganese 0.12 mg

Notable source of Vitamin C (204% of EU NRV per 100 g). Score averages coverage across 20 tracked nutrients.