Peppers, sweet, yellow, raw

Plant foods · Vegetables · All vegetables

g
Macronutrients 65 / 100 How is this scored?

Composition

Energy

Protein 1.0 g · 4 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 6.3 g · 25 kcal/100g
Fiber 0.9 g
Water 92 g
Total energy 27 kcal

Energy is predominantly from carbs (81%); EFSA recommends 45–60% for a balanced diet

Fat quality 100 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g

Saturated fat is 1.0% of energy, within the WHO limit of 10%.

Protein quality 88 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 88%
Lysine 98%
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 26 / 100 How is this scored?

Vitamins

Vitamin A 10 µg
Vitamin C 183.5 mg
Vitamin D 0.0 µg
Thiamin (B1) 0.03 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 0.9 mg
Pantothenic (B5) 0.2 mg
Vitamin B6 0.17 mg
Folate (B9) 26 µg
Vitamin B12 0.00 µg

Minerals

Calcium 11 mg
Iron 0.5 mg
Magnesium 12 mg
Phosphorus 24 mg
Potassium 212 mg
Sodium 2 mg
Zinc 0.2 mg
Copper 0.11 mg
Manganese 0.12 mg
Selenium 0.3 µg

Notable source of Vitamin C (229% of EU NRV per 100 g). Score averages coverage across 19 tracked nutrients.