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Peppers (Bell, Orange) Nutrition Facts

Peppers (Bell, Orange)

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

Calories32
Protein0.9 g
Carbs6.7 g
Fat0.2 g
ProteinCarbsFat

Nutrition for 100 g

Calories32 kcal
Protein0.9 g
Total Fat0.2 g
Carbohydrates6.7 g
Fiber1 g
Total SugarsNot reported
Sodium0 mg
Nutrients

Full nutrient profile

Proximates
Water91.88 g
Nitrogen0.1411 g
Protein0.881875 g
Total lipid (fat)0.1556 g
Ash0.3794 g
Carbohydrates
Carbohydrate, by difference6.703125 g
Fiber, total dietary0.9674 g
Minerals
Calcium, Ca4.899 mg
Iron, Fe0.3652 mg
Magnesium, Mg10.43 mg
Phosphorus, P26.59 mg
Potassium, K200.8 mg
Sodium, Na0 mg
Zinc, Zn0.2422 mg
Copper, Cu0.0351 mg
Manganese, Mn0.1491 mg
Selenium, Se0.3 ug
Vitamins and other components
Vitamin C, total ascorbic acid158.3 mg
Thiamin0.05456 mg
Riboflavin0.1017 mg
Niacin1.078 mg
Vitamin B-60.3324 mg
Biotin0.58 ug
Practical guidance

How to choose and store Peppers (Bell, Orange)

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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