United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  11951, Peppers, sweet, yellow, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Capsicum annuum
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 18%   Refuse Description:   Stem ends, seeds and core
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
pepper, large (3-3/4" long, 3" dia) 186 g

strips 52 g
Proximates Water g 92.02 2 -- 171.16 47.85
Proximates Energy kcal 27 -- -- 50 14
Proximates Energy kJ 112 -- -- 208 58
Proximates Protein g 1.00 2 -- 1.86 0.52
Proximates Total lipid (fat) g 0.21 2 -- 0.39 0.11
Proximates Ash g 0.45 2 -- 0.84 0.23
Proximates Carbohydrate, by difference g 6.32 -- -- 11.76 3.29
Proximates Fiber, total dietary g 0.9 1 -- 1.7 0.5
Minerals Calcium, Ca mg 11 2 -- 20 6
Minerals Iron, Fe mg 0.46 4 0.000 0.86 0.24
Minerals Magnesium, Mg mg 12 2 -- 22 6
Minerals Phosphorus, P mg 24 2 -- 45 12
Minerals Potassium, K mg 212 2 -- 394 110
Minerals Sodium, Na mg 2 2 -- 4 1
Minerals Zinc, Zn mg 0.17 1 -- 0.32 0.09
Minerals Copper, Cu mg 0.107 1 -- 0.199 0.056
Minerals Manganese, Mn mg 0.117 2 -- 0.218 0.061
Minerals Selenium, Se µg 0.3 -- -- 0.6 0.2
Vitamins Vitamin C, total ascorbic acid mg 183.5 2 -- 341.3 95.4
Vitamins Thiamin mg 0.028 2 -- 0.052 0.015
Vitamins Riboflavin mg 0.025 2 -- 0.047 0.013
Vitamins Niacin mg 0.890 2 -- 1.655 0.463
Vitamins Pantothenic acid mg 0.168 2 -- 0.312 0.087
Vitamins Vitamin B-6 mg 0.168 2 -- 0.312 0.087
Vitamins Folate, total µg 26 2 -- 48 14
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 26 2 -- 48 14
Vitamins Folate, DFE µg 26 -- -- 48 14
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 10 -- -- 19 5
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1 µg 120 1 -- 223 62
Vitamins Vitamin A, IU IU 200 -- -- 372 104
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Lipids Fatty acids, total saturated g 0.031 -- -- 0.058 0.016
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.013 -- -- 0.024 0.007
Amino Acids Threonine g 0.037 -- -- 0.069 0.019
Amino Acids Isoleucine g 0.032 -- -- 0.060 0.017
Amino Acids Leucine g 0.052 -- -- 0.097 0.027
Amino Acids Lysine g 0.044 -- -- 0.082 0.023
Amino Acids Methionine g 0.012 -- -- 0.022 0.006
Amino Acids Cystine g 0.019 -- -- 0.035 0.010
Amino Acids Phenylalanine g 0.031 -- -- 0.058 0.016
Amino Acids Tyrosine g 0.021 -- -- 0.039 0.011
Amino Acids Valine g 0.042 -- -- 0.078 0.022
Amino Acids Arginine g 0.048 -- -- 0.089 0.025
Amino Acids Histidine g 0.020 -- -- 0.037 0.010
Amino Acids Alanine g 0.041 -- -- 0.076 0.021
Amino Acids Aspartic acid g 0.143 -- -- 0.266 0.074
Amino Acids Glutamic acid g 0.132 -- -- 0.246 0.069
Amino Acids Glycine g 0.037 -- -- 0.069 0.019
Amino Acids Proline g 0.044 -- -- 0.082 0.023
Amino Acids Serine g 0.040 -- -- 0.074 0.021
Anthocyanidins Cyanidin 2 mg 0.0 2 -- 0.0 0.0
Flavones Apigenin 2 mg 0.0 2 -- 0.0 0.0
Flavones Luteolin 2, 3 mg 1.0 3 0.06 1.9 0.5
Flavonols Kaempferol 2, 4 mg 0.0 3 0.01 0.0 0.0
Flavonols Myricetin 4 mg 0.2 1 -- 0.4 0.1
Flavonols Quercetin 2, 3, 4 mg 1.0 4 0.4 1.9 0.5

Sources of Data

1T Philip, T S Chen Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits. , 1988 J. Food Science 53   pp.1703-1707
2Arabbi, P. R., Genovese, M. I., and Lajolo, F. M.  Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population. , 2004 J. Agric. Food Chem. 52 5   pp.1124-1131
3Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B.  Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity , 2000 J. Agric. Food Chem. 48   pp.1713-1720
4Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B2631 YELLOW BELL PEPPER
  • C0139 FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED
  • E0151 SOLID
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0003 NO PRESERVATION METHOD USED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
  • Z0052 RIPE OR MATURE