United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11819, Peppers, hot chili, red, raw
heading Nutrient Unit
Value per 100 g

pepper 45 g

cup, chopped or diced 75 g
Proximates Water g 88.02 39.61 66.02
Proximates Energy kcal 40 18 30
Proximates Protein g 1.87 0.84 1.40
Proximates Total lipid (fat) g 0.44 0.20 0.33
Proximates Carbohydrate, by difference g 8.81 3.96 6.61
Proximates Fiber, total dietary g 1.5 0.7 1.1
Proximates Sugars, total g 5.30 2.38 3.98
Minerals Calcium, Ca mg 14 6 10
Minerals Iron, Fe mg 1.03 0.46 0.77
Minerals Magnesium, Mg mg 23 10 17
Minerals Phosphorus, P mg 43 19 32
Minerals Potassium, K mg 322 145 242
Minerals Sodium, Na mg 9 4 7
Minerals Zinc, Zn mg 0.26 0.12 0.20
Vitamins Vitamin C, total ascorbic acid mg 143.7 64.7 107.8
Vitamins Thiamin mg 0.072 0.032 0.054
Vitamins Riboflavin mg 0.086 0.039 0.064
Vitamins Niacin mg 1.244 0.560 0.933
Vitamins Vitamin B-6 mg 0.506 0.228 0.380
Vitamins Folate, DFE µg 23 10 17
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 48 22 36
Vitamins Vitamin A, IU IU 952 428 714
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 14.0 6.3 10.5
Lipids Fatty acids, total saturated g 0.042 0.019 0.032
Lipids Fatty acids, total monounsaturated g 0.024 0.011 0.018
Lipids Fatty acids, total polyunsaturated g 0.239 0.108 0.179
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0