Pepper (C. annuum)

Pepper (C. Annuum)

Peppers, sweet, red, freeze-dried

15.7%
314 kcal

Energy

4.3%
3.0 g

Fat

2.2%
0.4 g

Saturates

45.3%
40.8 g

Sugar

8%
0.5 g

Salt

carbs
74%
fat
7%
protein
19%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 314 (1314 kJ)
16%
from Carbohydrate 275 (1151 kJ)
from Fat 27 (113 kJ)
from Protein 72 (300 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 68.7 g
25%
Dietary Fiber 21.3 g
71%
Starch ~
Sugars 40.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 3.0 g
4%
Saturated Fat 0.4 g
2%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 2.0 mg
Tridecylic Acid ~
Myristic Acid 9.0 mg
Pentadecanoic Acid ~
Palmitic Acid 331.0 mg
Margaric Acid ~
Stearic Acid 105.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.2 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 21.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 181.0 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 1.6 g
Linoleic Acid 1,462.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 145.0 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 145.0 mg
Omega-6 Fatty Acids 1,462.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 17.9 g
36%
Essential Aminos
Histidine 364.0 mg
43%
Isoleucine 579.0 mg
51%
Leucine 937.0 mg
36%
Lysine 796.0 mg
35%
Methionine 215.0 mg
19%
Phenylalanine 553.0 mg
28%
Threonine 659.0 mg
55%
Tryptophan 229.0 mg
76%
Valine 756.0 mg
53%
Non-essential Aminos
Alanine 733.0 mg
Arginine 859.0 mg
Aspartic Acid 2,558.0 mg
Cystine 344.0 mg
Glutamic Acid 2,363.0 mg
Glycine 662.0 mg
Proline 779.0 mg
Serine 719.0 mg
Tyrosine 372.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 2.0 g
Ash 8.4 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 77,261 IU
1545%
Vitamin B1 (thiamine) 1.2 mg
80%
Vitamin B2 (riboflavin) 1.2 mg
71%
Vitamin B3 (niacin) 7.4 mg
37%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 2.2 mg
111%
Vitamin B9 (folate) 229 mcg
57%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 1,900.0 mg
3167%
Vitamin D 0 IU
0%
Vitamin E 6 IU
20%
Vitamin K 114 mcg
143%
Minerals % Daily Value
Calcium 134.0 mg
13%
Copper 1.4 mg
69%
Fluoride ~
Iron 10.4 mg
58%
Magnesium 188.0 mg
47%
Manganese 1.9 mg
95%
Phosphorus 327.0 mg
33%
Potassium 3,170.0 mg
91%
Sodium 193.0 mg
8%
Zinc 2.4 mg
16%
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.