Pepper (C. annuum)

Pepper (C. Annuum)

Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids

1.1%
21 kcal

Energy

0.1%
0.1 g

Fat

0.1%
0.0 g

Saturates

3.5%
3.1 g

Sugar

48.9%
2.9 g

Salt

carbs
80%
fat
4%
protein
16%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 21 (88 kJ)
1%
from Carbohydrate 20 (85 kJ)
from Fat 1 (4 kJ)
from Protein 4 (15 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 5.1 g
2%
Dietary Fiber 1.3 g
4%
Starch ~
Sugars 3.1 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.1 g
0%
Saturated Fat 0.0 g
0%
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 1.0 mg
Pentadecanoic Acid ~
Palmitic Acid 8.0 mg
Margaric Acid ~
Stearic Acid 1.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5.0 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 0.1 g
Linoleic Acid 52.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 2.0 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 2.0 mg
Omega-6 Fatty Acids 52.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.9 g
2%
Essential Aminos
Histidine 18.0 mg
2%
Isoleucine 29.0 mg
3%
Leucine 47.0 mg
2%
Lysine 40.0 mg
2%
Methionine 11.0 mg
1%
Phenylalanine 28.0 mg
1%
Threonine 33.0 mg
3%
Tryptophan 12.0 mg
4%
Valine 38.0 mg
3%
Non-essential Aminos
Alanine 37.0 mg
Arginine 43.0 mg
Aspartic Acid 129.0 mg
Cystine 17.0 mg
Glutamic Acid 119.0 mg
Glycine 33.0 mg
Proline 39.0 mg
Serine 36.0 mg
Tyrosine 19.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 92.5 g
Ash 1.4 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 6.8 mg
Vitamin A 721 IU
14%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.1 mg
3%
Vitamin B3 (niacin) 0.8 mg
4%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 10 mcg
3%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 68.0 mg
113%
Vitamin D 0 IU
0%
Vitamin E 1 IU
3%
Vitamin K 9 mcg
11%
Minerals % Daily Value
Calcium 7.0 mg
1%
Copper 0.1 mg
5%
Fluoride ~
Iron 0.5 mg
3%
Magnesium 14.0 mg
4%
Manganese 0.1 mg
7%
Phosphorus 17.0 mg
2%
Potassium 187.0 mg
5%
Sodium 1,173.0 mg
49%
Zinc 0.2 mg
1%
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.