Peppers, sweet, red, raw
Calories 31Calories from Fat 3 [1]
Nutrient Quantity Units Alanine 0.03 g Alcohol, ethyl 0.00 g Apigenin 0.00 mg Arginine 0.04 g Ash 0.47 g Aspartic acid 0.28 g Betaine 0.10 mg Caffeine 0.00 mg Calcium, Ca 7.00 mg Carbohydrate, by difference 6.03 g Carotene, alpha 20.00 mcg Carotene, beta 1624.00 mcg Catechin(+)- 0.00 mg Cholesterol 0.00 mg Choline, total 5.60 mg Copper, Cu 0.02 mg Cryptoxanthin, beta 490.00 mcg Cystine 0.02 g Dihydrophylloquinone 0.00 mcg Energy 31.00 kcal Energy 129.00 kJ Epicatechin 3-gallate(-)- 0.00 mg Epicatechin(-)- 0.00 mg Epigallocatechin 3-gallate(-)- 0.00 mg Epigallocatechin(-)- 0.00 mg Fatty acids, total monounsaturated 0.00 g Fatty acids, total polyunsaturated 0.07 g Fatty acids, total saturated 0.03 g Fiber, total dietary 2.10 g Folate, DFE 46.00 mcg_DFE Folate, food 46.00 mcg Folate, total 46.00 mcg Folic acid 0.00 mcg Fructose 2.26 g Galactose 0.00 g Gallocatechin(+)- 0.00 mg Glucose (dextrose) 1.94 g Glutamic acid 0.21 g Glycine 0.03 g Histidine 0.02 g Iron, Fe 0.43 mg Isoleucine 0.02 g Kaempferol 0.00 mg Lactose 0.00 g Leucine 0.04 g Lutein + zeaxanthin 51.00 mcg Luteolin 0.63 mg Lycopene 0.00 mcg Lysine 0.04 g Magnesium, Mg 12.00 mg Maltose 0.00 g Manganese, Mn 0.11 mg Methionine 0.01 g Myricetin 0.00 mg Niacin 0.98 mg Pantothenic acid 0.32 mg Phenylalanine 0.05 g Phosphorus, P 26.00 mg Potassium, K 211.00 mg Proline 0.02 g Protein 0.99 g Quercetin 0.00 mg Retinol 0.00 mcg Riboflavin 0.09 mg Selenium, Se 0.10 mcg Serine 0.05 g Sodium, Na 4.00 mg Starch 0.00 g Sucrose 0.00 g Sugars, total 4.20 g Theobromine 0.00 mg Thiamin 0.05 mg Threonine 0.04 g Tocopherol, beta 0.05 mg Tocopherol, delta 0.01 mg Tocopherol, gamma 0.14 mg Total lipid (fat) 0.30 g Tryptophan 0.01 g Tyrosine 0.01 g Valine 0.03 g Vitamin A, IU 3131.00 IU Vitamin A, RAE 157.00 mcg_RAE Vitamin B-12 0.00 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.29 mg Vitamin C, total ascorbic acid 127.70 mg Vitamin D 0.00 IU Vitamin D (D2 + D3) 0.00 mcg Vitamin E (alpha-tocopherol) 1.58 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 4.90 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 92.21 g Zinc, Zn 0.25 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243 G K Gregory, T-S Chen, T R Philip. "Quantitative analysis of carotenoids and carotenoid esters in fruits by HPLC: red bell peppers". 1987 J Food Sci 52 Pg. 1071 - 1073 T Philip, T S Chen. "Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits.". 1988 J. Food Science 53 Pg. 1703 - 1707 Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002
