Pepper (C. annuum)

Pepper (C. Annuum)

Peppers, sweet, green, cooked, boiled, drained, without salt

1.4%
28 kcal

Energy

0.3%
0.2 g

Fat

0.1%
0.0 g

Saturates

3.5%
3.2 g

Sugar

0.1%
0.0 g

Salt

carbs
82%
fat
6%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 28 (117 kJ)
1%
from Carbohydrate 27 (112 kJ)
from Fat 2 (8 kJ)
from Protein 4 (15 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.7 g
2%
Dietary Fiber 1.2 g
4%
Starch ~
Sugars 3.2 g
Sucrose 150.0 mg
Glucose 1,550.0 mg
Fructose 1,500.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.2 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 0.0 mg
Pentadecanoic Acid ~
Palmitic Acid 22.0 mg
Margaric Acid ~
Stearic Acid 7.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 12.0 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 96.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 10.0 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 10.0 mg
Omega-6 Fatty Acids 96.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols 9.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.9 g
2%
Essential Aminos
Histidine 19.0 mg
2%
Isoleucine 30.0 mg
3%
Leucine 48.0 mg
2%
Lysine 41.0 mg
2%
Methionine 11.0 mg
1%
Phenylalanine 29.0 mg
1%
Threonine 34.0 mg
3%
Tryptophan 12.0 mg
4%
Valine 39.0 mg
3%
Non-essential Aminos
Alanine 38.0 mg
Arginine 44.0 mg
Aspartic Acid 132.0 mg
Cystine 18.0 mg
Glutamic Acid 122.0 mg
Glycine 34.0 mg
Proline 40.0 mg
Serine 37.0 mg
Tyrosine 19.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 91.9 g
Ash 0.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 7.4 mg
Vitamin A 468 IU
9%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 0.5 mg
2%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 16 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 74.4 mg
124%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 10 mcg
12%
Minerals % Daily Value
Calcium 9.0 mg
1%
Copper 0.1 mg
3%
Fluoride ~
Iron 0.5 mg
3%
Magnesium 10.0 mg
3%
Manganese 0.1 mg
6%
Phosphorus 18.0 mg
2%
Potassium 166.0 mg
5%
Sodium 2.0 mg
0%
Zinc 0.1 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.