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Vegetables

Peppers (Bell, Yellow) Nutrition Facts

Peppers (Bell, Yellow)

Peppers (Bell, Yellow) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C.

Calories31
Protein0.8 g
Carbs6.6 g
Fat0.1 g
ProteinCarbsFat

Nutrition for 100 g

Calories31 kcal
Protein0.8 g
Total Fat0.1 g
Carbohydrates6.6 g
Fiber1.1 g
Total SugarsNot reported
Sodium0 mg
Nutrients

Full nutrient profile

Proximates
Water92.08 g
Nitrogen0.1311 g
Protein0.819375 g
Total lipid (fat)0.1211 g
Ash0.3778 g
Carbohydrates
Carbohydrate, by difference6.601725 g
Fiber, total dietary1.071 g
Minerals
Calcium, Ca6.686 mg
Iron, Fe0.3596 mg
Magnesium, Mg10.34 mg
Phosphorus, P24.76 mg
Potassium, K197.3 mg
Sodium, Na0 mg
Zinc, Zn0.193 mg
Copper, Cu0.04529 mg
Manganese, Mn0.1417 mg
Selenium, Se0 ug
Vitamins and other components
Vitamin C, total ascorbic acid138.8 mg
Thiamin0.04867 mg
Riboflavin0.09778 mg
Niacin0.91 mg
Vitamin B-60.2918 mg
Biotin0.46 ug
Folate, total41.63 ug
Folic acid0 ug
Vitamin D (D2 + D3), International Units0 iu
Retinol0 ug
Folate, food26 ug
Vitamin A, IU200 iu
Vitamin A, RAE10 ug
Carotene, beta120 ug
Folate, DFE26 ug
Vitamin B-120 ug
Pantothenic acid0.168 mg
Vitamin D (D2 + D3)0 ug
Lipids
Fatty acids, total trans0 g
Cholesterol0 mg
Fatty acids, total saturated0.031 g
Amino acids
Tryptophan0.013 g
Threonine0.037 g
Methionine0.012 g
Phenylalanine0.031 g
Tyrosine0.021 g
Alanine0.041 g
Glutamic acid0.132 g
Glycine0.037 g
Proline0.044 g
Isoleucine0.032 g
Leucine0.052 g
Lysine0.044 g
Cystine0.019 g
Valine0.042 g
Arginine0.048 g
Histidine0.02 g
Aspartic acid0.143 g
Serine0.04 g
Practical guidance

How to choose and store Peppers (Bell, Yellow)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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