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Nutrition - Facts for Peppers, sweet, green, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Peppers, sweet, green, raw.
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Peppers, sweet, green, raw

Calories 20 Calories from Fat 1
(7%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 3mg 0.00%
Potassium 175mg 0.18%
Total Carbohydrate 5g 5%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.04 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.03 g
Ash 0.43 g
Aspartic acid 0.21 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 10.00 mg
Carbohydrate, by difference 4.64 g
Carotene, alpha 21.00 mcg
Carotene, beta 208.00 mcg
Cholesterol 0.00 mg
Choline, total 5.50 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 7.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 20.00 kcal
Energy 84.00 kJ
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.06 g
Fatty acids, total saturated 0.06 g
Fiber, total dietary 1.70 g
Fluoride, F 2.00 mcg
Folate, DFE 10.00 mcg_DFE
Folate, food 10.00 mcg
Folate, total 10.00 mcg
Folic acid 0.00 mcg
Fructose 1.12 g
Galactose 0.00 g
Glucose (dextrose) 1.16 g
Glutamic acid 0.19 g
Glycine 0.03 g
Histidine 0.01 g
Iron, Fe 0.34 mg
Isoleucine 0.02 g
Kaempferol 0.00 mg
Lactose 0.00 g
Leucine 0.04 g
Lutein + zeaxanthin 341.00 mcg
Luteolin 0.69 mg
Lycopene 0.00 mcg
Lysine 0.04 g
Magnesium, Mg 10.00 mg
Maltose 0.00 g
Manganese, Mn 0.12 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.48 mg
Pantothenic acid 0.10 mg
Phenylalanine 0.09 g
Phosphorus, P 20.00 mg
Phytosterols 9.00 mg
Potassium, K 175.00 mg
Proline 0.02 g
Protein 0.86 g
Quercetin 0.65 mg
Retinol 0.00 mcg
Riboflavin 0.03 mg
Selenium, Se 0.00 mcg
Serine 0.05 g
Sodium, Na 3.00 mg
Starch 0.00 g
Sucrose 0.11 g
Sugars, total 2.40 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.04 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.17 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.04 g
Vitamin A, IU 370.00 IU
Vitamin A, RAE 18.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.22 mg
Vitamin C, total ascorbic acid 80.40 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.37 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 7.40 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 93.89 g
Zinc, Zn 0.13 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002 Beltsville MD
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
  9. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  10. Produce Marketing Association (PMA). "Nutrient Content of Pepper". 1987
  11. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD
  12. C. Martin-Villa. "High performance liquid chromatographic determination of carbohydrates in raw and cooked vegetables". 1982 Journal of Food Science 47 Pg. 2086
  13. Nutrient Data Laboratory, ARS, USDA. "Determination of the Tocopherol Content of Selected Foods". 1992 Beltsville MD
  14. J Marlett. "Content and composition of dietary fiber in 117 frequently consumed foods". 1992 Journal of the American Dietetic Association 92 2
  15. C. Lintas, M. Capelloni. "Content and composition of dietary fibre in raw and cooked vegetables". 1988 Food Sciences and Nutrition 42F Pg. 117 - 124
  16. J L Bureau, R J Bushway. "HPLC determination of carotenoids in fruits and vegetables in the United States". 1986 J Food Sci 52 Pg. 128 - 130
  17. R J Bushway. "Determination of alpha- and beta-carotene in some raw fruits and vegetables by high-performance liquid chromatography". 1986 J Agr Food Chem 34 Pg. 409 - 412
  18. R J Bushway, A Yang, A M Yamani. "Comparison of alpha- and beta-carotene content of supermarket versus roadside stand produce". 1987 J Food Qual 9 Pg. 437 - 443
  19. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  20. T.J. Koivu, V. I. Piironen, S.K. Henttonen, P.H. Mattila. "Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection". 1997 American Chemical Society

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