Pepper (C. Annuum) · Capsicum annuum
Peppers, hungarian, raw
Nutrition facts per 100 g · edible portion
Vegetables36 forms & preparations
Dietary labels are inferred automatically from Peppers, hungarian, raw's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Excellent nutrient density 60/100
How many beneficial nutrients Peppers, hungarian, raw delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Peppers, hungarian, raw come from — the split across carbs, fat & protein.
80% from carbs
-
Carbs 80%6.7 g per serving
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Fat 11%0.4 g per serving
-
Protein 9%0.8 g per serving
What Peppers, hungarian, raw is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 6.7 g | |
| Dietary Fiber | 1.0 g | |
| Total Sugars | 3.5 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.4 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.2 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 11.0 mg | — |
| Omega-6 Fatty Acids | 229.0 mg | — |
| 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 | — |
| Myristic Acid | 2.0 mg | — |
| Palmitic Acid | 33.0 mg | — |
| Stearic Acid | 7.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 24.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 229.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.8 g | |
| Histidine | 16.0 mg | — |
| Isoleucine | 26.0 mg | — |
| Leucine | 42.0 mg | — |
| Lysine | 36.0 mg | — |
| Methionine | 10.0 mg | — |
| Phenylalanine | 25.0 mg | — |
| Threonine | 30.0 mg | — |
| Tryptophan | 10.0 mg | — |
| Valine | 34.0 mg | — |
| Alanine | 33.0 mg | — |
| Arginine | 39.0 mg | — |
| Aspartic Acid | 115.0 mg | — |
| Cystine | 15.0 mg | — |
| Glutamic Acid | 106.0 mg | — |
| Glycine | 30.0 mg | — |
| Proline | 35.0 mg | — |
| Serine | 32.0 mg | — |
| Tyrosine | 17.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 41.0 mcg | |
| Vitamin C | 92.9 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.5 mg | |
| Vitamin K | 9.9 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 1.1 mg | |
| Vitamin B6 | 0.5 mg | |
| Folate (B9) | 53.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.2 mg | |
| Choline | 7.7 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 12.0 mg | |
| Iron | 0.5 mg | |
| Magnesium | 16.0 mg | |
| Phosphorus | 29.0 mg | |
| Potassium | 202.0 mg | |
| Sodium | 1.0 mg | |
| Zinc | 0.3 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 0.3 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.6 g | — |
About Peppers, hungarian, raw
The species Capsicum annuum covers an enormous range of peppers, from sweet, crunchy bell peppers to fiery chilies like jalapeno, serrano, cayenne, and poblano, all native to the Americas. They ripen from green to red, yellow, or orange, growing sweeter and richer in color as they mature. Peppers are very low in calories and exceptionally high in vitamin C, often more than an orange, along with vitamin A, vitamin B6, and antioxidants like beta-carotene.
The heat in chili types comes from capsaicin, the compound behind their burn, measured on the Scoville scale, while sweet bell peppers have essentially none. Bells are eaten raw, stuffed, roasted, or sauteed, while chilies flavor salsas, curries, stir-fries, and hot sauces, and dried and ground they become paprika, cayenne, and chili powder. Roasting deepens their sweetness and loosens the skins. Choose firm, glossy peppers that feel heavy for their size with tight, unwrinkled skin, and store them unwashed in the crisper drawer of the refrigerator.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Peppers, hungarian, raw?
There are 29 calories in 100 g of Peppers, hungarian, raw, or about 8 calories in 1 pepper (27 g).
How much protein is in Peppers, hungarian, raw?
Peppers, hungarian, raw contains 0.8 g of protein per 100 g.
How many carbs are in Peppers, hungarian, raw?
Peppers, hungarian, raw has 6.7 g of carbohydrates per 100 g.
How much fat is in Peppers, hungarian, raw?
Peppers, hungarian, raw provides 0.4 g of total fat per 100 g.
What is Peppers, hungarian, raw a good source of?
Peppers, hungarian, raw is an excellent source of Vitamin C (103% DV) and Vitamin B6 (30% DV) and a good source of Folate (B9) and Copper (per 100 g). Daily Values are based on a 2,000-calorie diet.
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