Nutritional Value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 84 kJ (20 kcal) |
| Carbohydrates | 4.64 g |
| - Sugars | 2.40 g |
| - Dietary fiber | 1.7 g |
| Fat | 0.17 g |
| Protein | 0.86 g |
| Vitamin A equiv. | 18 μg (2%) |
| Thiamine (vit. B1) | 0.057 mg (5%) |
| Riboflavin (vit. B2) | 0.028 mg (2%) |
| Niacin (vit. B3) | 0.480 mg (3%) |
| Pantothenic acid (B5) | 0.099 mg (2%) |
| Vitamin B6 | 0.224 mg (17%) |
| Folate (vit. B9) | 10 μg (3%) |
| Vitamin C | 80.4 mg (97%) |
| Calcium | 10 mg (1%) |
| Iron | 0.34 mg (3%) |
| Magnesium | 10 mg (3%) |
| Phosphorus | 20 mg (3%) |
| Potassium | 175 mg (4%) |
| Zinc | 0.13 mg (1%) |
| Percentages are relative to US recommendations for adults. |
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Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.
Read more about this topic: Bell Pepper