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Nutritional Data for 100 grams of PEPPERS; SWEET, RED, CKD, BOILED, DRAINED, WO/SALT

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1 PEPPER = 73.00 gm, 1/2 CUP CHOPPED = 68.00 gm
6.0% Cals from fat, 12.4% Cals from protein, 81.6% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   28.000     1.0%     1.3%
Protein                 Gms :    0.920     1.5%     1.8%
Total lipid (fat)       Gms :    0.200     0.2%     0.3%
Carbohydrate, by diff.  Gms :    6.700     1.4%     2.0%
Total saturated fat     Gms :    0.029     0.1%     0.1%
Ttl monounsaturated fat Gms :    0.013
Ttl polyunsaturated fat Gms :    0.106
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    2.000     0.4%     0.4%
Total dietary fiber     Gms :    1.200     4.8%     4.8%
Vitamin A               Re  :  376.000    37.6%    47.0%
Vitamin A               IU  : 3760.000
Ascorbic acid           Mg  :  171.000   285.0%   285.0%
Thiamin                 Mg  :    0.059     3.9%     5.4%
Riboflavin              Mg  :    0.030     1.8%     2.3%
Niacin                  Mg  :    0.477     2.5%     3.2%
Vitamin B6              Mg  :    0.233    11.7%    14.6%
Folacin                 Mcg :   16.000     8.0%     8.9%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  166.000     8.3%     8.3%
Calcium                 Mg  :    9.000     1.1%     1.1%
Phosphorus              Mg  :   18.000     2.2%     2.2%
Magnesium               Mg  :   10.000     2.9%     3.6%
Iron                    Mg  :    0.460     4.6%     3.1%
Zinc                    Mg  :    0.120     0.8%     1.0%
Pantothenic acid        Mg  :    0.079     1.6%     1.6%
Copper                  Mg  :    0.065     3.2%     3.2%
Manganese               Mg  :    0.115     3.3%     3.3%
Ash                     Gms :    0.310
Water                   Gms :   91.870
Food energy             KJ  :  116.000
Lauric acid   (12:0)    Gms :    0.000
Myristic acid (14:0)    Gms :    0.000
Palmitic acid (16:0)    Gms :    0.022
Stearic acid  (18:0)    Gms :    0.007
Palmitoleic acid(16:1)  Gms :    0.001
Oleic acid      (18:1)  Gms :    0.012
Linoleic acid (18:2/n6) Gms :    0.096     1.5%     2.0%
Linolenic acid(18:3/n3) Gms :    0.010     0.6%     0.8%
Phytosterols            Mg  :    9.000
Histidine               Gms :    0.019     2.0%     2.5%
Isoleucine              Gms :    0.030     3.8%     4.8%
Leucine                 Gms :    0.048     4.3%     5.5%
Lysine                  Gms :    0.041     4.3%     5.4%
Methionine              Gms :    0.011
Cystine                 Gms :    0.018
Methionine+Cystine      Gms :    0.029     2.8%     3.5%
Phenylalanine           Gms :    0.029
Tyrosine                Gms :    0.019
Phenylalanine+Tyrosine  Gms :    0.048     4.3%     5.5%
Threonine               Gms :    0.034     6.2%     3.9%
Tryptophan              Gms :    0.012     4.3%     5.5%
Valine                  Gms :    0.039     4.9%     6.2%
Arginine                Gms :    0.044
Alanine                 Gms :    0.038
Aspartic acid           Gms :    0.132
Glutamic acid           Gms :    0.122
Glycine                 Gms :    0.034
@Y:    0.040
Serine                  Gms :    0.037
Protein Score: 100, 50% ideal. EAA score: 1.37. 
Limiting Amino Acid: Histidine          


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