Pepper (C. annuum)

Pepper (C. Annuum)

Peppers, hot chile, sun-dried

16.2%
324 kcal

Energy

8.3%
5.8 g

Fat

4.1%
0.8 g

Saturates

45.6%
41.1 g

Sugar

3.8%
0.2 g

Salt

carbs
75%
fat
14%
protein
11%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 324 (1356 kJ)
16%
from Carbohydrate 279 (1170 kJ)
from Fat 52 (219 kJ)
from Protein 42 (177 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 69.9 g
25%
Dietary Fiber 28.7 g
96%
Starch ~
Sugars 41.1 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 5.8 g
8%
Saturated Fat 0.8 g
4%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 16.0 mg
Pentadecanoic Acid ~
Palmitic Acid 690.0 mg
Margaric Acid ~
Stearic Acid 107.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 19.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 449.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 3.1 g
Linoleic Acid 3,056.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 23.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 23.0 mg
Omega-6 Fatty Acids 3,056.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.6 g
21%
Essential Aminos
Histidine 215.0 mg
26%
Isoleucine 342.0 mg
30%
Leucine 554.0 mg
21%
Lysine 471.0 mg
21%
Methionine 127.0 mg
11%
Phenylalanine 327.0 mg
17%
Threonine 389.0 mg
32%
Tryptophan 135.0 mg
45%
Valine 447.0 mg
31%
Non-essential Aminos
Alanine 433.0 mg
Arginine 508.0 mg
Aspartic Acid 1,512.0 mg
Cystine 203.0 mg
Glutamic Acid 1,397.0 mg
Glycine 391.0 mg
Proline 460.0 mg
Serine 425.0 mg
Tyrosine 220.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 7.2 g
Ash 6.6 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 84.3 mg
Vitamin A 26,488 IU
530%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 1.2 mg
71%
Vitamin B3 (niacin) 8.7 mg
43%
Vitamin B5 (pantothenic acid) 1.0 mg
10%
Vitamin B6 (pyridoxine) 0.8 mg
41%
Vitamin B9 (folate) 51 mcg
13%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 31.4 mg
52%
Vitamin D 0 IU
0%
Vitamin E 5 IU
16%
Vitamin K 108 mcg
135%
Minerals % Daily Value
Calcium 45.0 mg
5%
Copper 0.2 mg
11%
Fluoride ~
Iron 6.0 mg
34%
Magnesium 88.0 mg
22%
Manganese 0.8 mg
41%
Phosphorus 159.0 mg
16%
Potassium 1,870.0 mg
53%
Sodium 91.0 mg
4%
Zinc 1.0 mg
7%
Pepper (C. Annuum)

About Pepper (C. Annuum)

Capsicum annuum is a domesticated species of the plant genus Capsicum native to southern North America and northern South America. The three species C. annuum, C. frutescens and C. chinense all evolved from a single common ancestor located somewhere in the northwest Brazil - Colombia area. Read More

Capsicum annuum is a domesticated species of the plant genus Capsicum native to southern North America and northern South America. The three species C. annuum, C. frutescens and C. chinense all evolved from a single common ancestor located somewhere in the northwest Brazil - Colombia area. Capsicum annuum is the most common and extensively cultivated of the five domesticated capsicums. The species is a source of popular "sweet peppers":http://en.wikipedia.org/wiki/Bell_peppers and "hot chilis":http://en.wikipedia.org/wiki/Chili_pepper with numerous varieties cultivated all around the world. In American English the plant is commonly known as a chili pepper or bell pepper. In British English, the sweet varieties are called red or green peppers and the hot varieties chillies, whereas in Australian and Indian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties. See a "list of capsicum cultivars":http://en.wikipedia.org/wiki/List_of_Capsicum_cultivars.