United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11339, Peppers, sweet, green, sauteed
heading Nutrient Unit
Value per 100 g

cup chopped 115g
Proximates Water g 82.65 95.05
Proximates Energy kcal 127 146
Proximates Protein g 0.78 0.90
Proximates Total lipid (fat) g 11.85 13.63
Proximates Carbohydrate, by difference g 4.22 4.85
Proximates Fiber, total dietary g 1.8 2.1
Proximates Sugars, total g 2.17 2.50
Minerals Calcium, Ca mg 8 9
Minerals Iron, Fe mg 0.30 0.34
Minerals Magnesium, Mg mg 8 9
Minerals Phosphorus, P mg 15 17
Minerals Potassium, K mg 134 154
Minerals Sodium, Na mg 17 20
Minerals Zinc, Zn mg 0.06 0.07
Vitamins Vitamin C, total ascorbic acid mg 177.0 203.6
Vitamins Thiamin mg 0.042 0.048
Vitamins Riboflavin mg 0.048 0.055
Vitamins Niacin mg 0.582 0.669
Vitamins Vitamin B-6 mg 0.196 0.225
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 14 16
Vitamins Vitamin A, IU IU 273 314
Vitamins Vitamin E (alpha-tocopherol) mg 1.40 1.61
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 21.3 24.5
Lipids Fatty acids, total saturated g 1.590 1.829
Lipids Fatty acids, total monounsaturated g 2.337 2.688
Lipids Fatty acids, total polyunsaturated g 5.900 6.785
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0