Pepper (C. annuum)

Pepper (C. Annuum)

Peppers, sweet, green, sauteed

6.4%
127 kcal

Energy

16.9%
11.9 g

Fat

8%
1.6 g

Saturates

2.4%
2.2 g

Sugar

0.7%
0.0 g

Salt

carbs
13%
fat
84%
protein
2%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 127 (530 kJ)
6%
from Carbohydrate 17 (71 kJ)
from Fat 107 (447 kJ)
from Protein 3 (13 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 4.2 g
2%
Dietary Fiber 1.8 g
6%
Starch 0.0 g
Sugars 2.2 g
Sucrose 0.0 mg
Glucose 1,090.0 mg
Fructose 1,080.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 11.9 g
17%
Saturated Fat 1.6 g
8%
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 0.0 mg
Palmitic Acid 1,100.0 mg
Margaric Acid 0.0 mg
Stearic Acid 420.0 mg
Arachidic Acid 35.0 mg
Behenic Acid 35.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 2.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 2,310.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 25.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 5.9 g
Linoleic Acid 5,130.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 770.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
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 770.0 mg
Omega-6 Fatty Acids 5,130.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.8 g
2%
Essential Aminos
Histidine 9.0 mg
1%
Isoleucine 22.0 mg
2%
Leucine 33.0 mg
1%
Lysine 36.0 mg
2%
Methionine 7.0 mg
1%
Phenylalanine 84.0 mg
4%
Threonine 33.0 mg
3%
Tryptophan 11.0 mg
4%
Valine 33.0 mg
2%
Non-essential Aminos
Alanine 33.0 mg
Arginine 24.0 mg
Aspartic Acid 189.0 mg
Cystine 11.0 mg
Glutamic Acid 176.0 mg
Glycine 27.0 mg
Proline 22.0 mg
Serine 49.0 mg
Tyrosine 11.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 82.7 g
Ash 0.5 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine 0.1 mg
Choline 4.8 mg
Vitamin A 273 IU
5%
Vitamin B1 (thiamine) 0.0 mg
3%
Vitamin B2 (riboflavin) 0.0 mg
3%
Vitamin B3 (niacin) 0.6 mg
3%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.2 mg
10%
Vitamin B9 (folate) 2 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 177.0 mg
295%
Vitamin D 0 IU
0%
Vitamin E 2 IU
7%
Vitamin K 21 mcg
27%
Minerals % Daily Value
Calcium 8.0 mg
1%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.3 mg
2%
Magnesium 8.0 mg
2%
Manganese 0.1 mg
3%
Phosphorus 15.0 mg
2%
Potassium 134.0 mg
4%
Sodium 17.0 mg
1%
Zinc 0.1 mg
0%
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.