United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  11670, Peppers, hot chili, green, raw
heading Nutrient Unit
Value per 100 g

pepper 45 g

cup, chopped or diced 75 g
Proximates Water g 87.74 39.48 65.81
Proximates Energy kcal 40 18 30
Proximates Protein g 2.00 0.90 1.50
Proximates Total lipid (fat) g 0.20 0.09 0.15
Proximates Carbohydrate, by difference g 9.46 4.26 7.10
Proximates Fiber, total dietary g 1.5 0.7 1.1
Proximates Sugars, total g 5.10 2.29 3.83
Minerals Calcium, Ca mg 18 8 14
Minerals Iron, Fe mg 1.20 0.54 0.90
Minerals Magnesium, Mg mg 25 11 19
Minerals Phosphorus, P mg 46 21 34
Minerals Potassium, K mg 340 153 255
Minerals Sodium, Na mg 7 3 5
Minerals Zinc, Zn mg 0.30 0.14 0.23
Vitamins Vitamin C, total ascorbic acid mg 242.5 109.1 181.9
Vitamins Thiamin mg 0.090 0.041 0.068
Vitamins Riboflavin mg 0.090 0.041 0.068
Vitamins Niacin mg 0.950 0.427 0.713
Vitamins Vitamin B-6 mg 0.278 0.125 0.209
Vitamins Folate, DFE µg 23 10 17
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 59 27 44
Vitamins Vitamin A, IU IU 1179 531 884
Vitamins Vitamin E (alpha-tocopherol) mg 0.69 0.31 0.52
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 14.3 6.4 10.7
Lipids Fatty acids, total saturated g 0.021 0.009 0.016
Lipids Fatty acids, total monounsaturated g 0.011 0.005 0.008
Lipids Fatty acids, total polyunsaturated g 0.109 0.049 0.082
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0