United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11921, Peppers, sweet, red, sauteed
heading Nutrient Unit
Value per 100 g

cup chopped 106g
Proximates Water g 78.95 83.69
Proximates Energy kcal 133 141
Proximates Protein g 1.04 1.10
Proximates Total lipid (fat) g 12.75 13.52
Proximates Carbohydrate, by difference g 6.57 6.96
Proximates Fiber, total dietary g 1.8 1.9
Proximates Sugars, total g 4.28 4.54
Minerals Calcium, Ca mg 7 7
Minerals Iron, Fe mg 0.47 0.50
Minerals Magnesium, Mg mg 12 13
Minerals Phosphorus, P mg 23 24
Minerals Potassium, K mg 193 205
Minerals Sodium, Na mg 21 22
Minerals Zinc, Zn mg 0.15 0.16
Vitamins Vitamin C, total ascorbic acid mg 162.8 172.6
Vitamins Thiamin mg 0.056 0.059
Vitamins Riboflavin mg 0.109 0.116
Vitamins Niacin mg 0.954 1.011
Vitamins Vitamin B-6 mg 0.364 0.386
Vitamins Folate, DFE µg 2 2
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 138 146
Vitamins Vitamin A, IU IU 2760 2926
Vitamins Vitamin E (alpha-tocopherol) mg 3.09 3.28
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 16.4 17.4
Lipids Fatty acids, total saturated g 1.557 1.650
Lipids Fatty acids, total monounsaturated g 2.287 2.424
Lipids Fatty acids, total polyunsaturated g 5.719 6.062
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0