Pepper (C. annuum)
6.7%
133 kcal

Energy

18.2%
12.8 g

Fat

7.8%
1.6 g

Saturates

4.8%
4.3 g

Sugar

0.9%
0.1 g

Salt

carbs
18%
fat
79%
protein
3%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 133 (555 kJ)
7%
from Carbohydrate 26 (110 kJ)
from Fat 115 (480 kJ)
from Protein 4 (17 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.6 g
2%
Dietary Fiber 1.8 g
6%
Starch 0.0 g
Sugars 4.3 g
Sucrose 60.0 mg
Glucose 1,910.0 mg
Fructose 2,310.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 12.8 g
18%
Saturated Fat 1.6 g
8%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 9.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 1,066.0 mg
Margaric Acid 5.0 mg
Stearic Acid 397.0 mg
Arachidic Acid 35.0 mg
Behenic Acid 35.0 mg
Lignoceric Acid 10.0 mg
Monounsaturated Fat 2.3 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 9.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 2,251.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 26.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 5.7 g
Linoleic Acid 4,944.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 775.0 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 775.0 mg
Omega-6 Fatty Acids 4,944.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 1.0 g
2%
Essential Aminos
Histidine 17.0 mg
2%
Isoleucine 22.0 mg
2%
Leucine 37.0 mg
1%
Lysine 37.0 mg
2%
Methionine 6.0 mg
1%
Phenylalanine 53.0 mg
3%
Threonine 42.0 mg
4%
Tryptophan 12.0 mg
4%
Valine 32.0 mg
2%
Non-essential Aminos
Alanine 27.0 mg
Arginine 37.0 mg
Aspartic Acid 298.0 mg
Cystine 20.0 mg
Glutamic Acid 221.0 mg
Glycine 30.0 mg
Proline 25.0 mg
Serine 52.0 mg
Tyrosine 10.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 79.0 g
Ash 0.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.1 mg
Choline 6.1 mg
Vitamin A 2,760 IU
55%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.1 mg
6%
Vitamin B3 (niacin) 1.0 mg
5%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.4 mg
18%
Vitamin B9 (folate) 2 mcg
1%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 162.8 mg
271%
Vitamin D 0 IU
0%
Vitamin E 5 IU
15%
Vitamin K 16 mcg
21%
Minerals % Daily Value
Calcium 7.0 mg
1%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.5 mg
3%
Magnesium 12.0 mg
3%
Manganese 0.1 mg
6%
Phosphorus 23.0 mg
2%
Potassium 193.0 mg
6%
Sodium 21.0 mg
1%
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.