Peppers, sweet, red, freeze-dried

Plant foods · Vegetables · All vegetables

g
Macronutrients 75 / 100 How is this scored?

Composition

Energy

Protein 17.9 g · 72 kcal/100g
Fat 3.0 g · 27 kcal/100g
Carbs 68.7 g · 275 kcal/100g
Fiber 21.3 g
Water 2 g
Total energy 314 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
3.0g
Saturated
0.4g
Monounsat.
0.2g
Polyunsat.
1.6g
Omega-6
1.46g

Saturated fat is 1.3% of energy, within the WHO limit of 10%.

Protein quality 89 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 89%
Lysine 99%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Leucine (89% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 84 / 100 How is this scored?

Vitamins

Vitamin A 3863 µg
Vitamin C 1900.0 mg
Vitamin D 0.0 µg
Vitamin E 4.0 mg
Vitamin K 114 µg
Thiamin (B1) 1.20 mg
Riboflavin (B2) 1.20 mg
Niacin (B3) 7.4 mg
Pantothenic (B5) 0.5 mg
Vitamin B6 2.22 mg
Folate (B9) 229 µg
Vitamin B12 0.00 µg

Minerals

Calcium 134 mg
Iron 10.4 mg
Magnesium 188 mg
Phosphorus 327 mg
Potassium 3170 mg
Sodium 193 mg
Zinc 2.4 mg
Copper 1.39 mg
Manganese 1.90 mg
Selenium 3.7 µg

Notable source of Vitamin C (2375% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.