Peppers, hot chili, green, raw

Plant foods · Vegetables · All vegetables

g
Macronutrients 64 / 100 How is this scored?

Composition

Energy

Protein 2.0 g · 8 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 9.5 g · 38 kcal/100g
Fiber 1.5 g
Water 88 g
Total energy 40 kcal

Energy is predominantly from carbs (79%); 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 0.5% 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 43 / 100 How is this scored?

Vitamins

Vitamin A 59 µg
Vitamin C 242.5 mg
Vitamin D 0.0 µg
Vitamin E 0.7 mg
Vitamin K 14 µg
Thiamin (B1) 0.09 mg
Riboflavin (B2) 0.09 mg
Niacin (B3) 1.0 mg
Pantothenic (B5) 0.1 mg
Vitamin B6 0.28 mg
Folate (B9) 23 µg
Vitamin B12 0.00 µg

Minerals

Calcium 18 mg
Iron 1.2 mg
Magnesium 25 mg
Phosphorus 46 mg
Potassium 340 mg
Sodium 7 mg
Zinc 0.3 mg
Copper 0.17 mg
Manganese 0.24 mg
Selenium 0.5 µg

Notable source of Vitamin C (303% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.