Sweet pepper, red, raw
Energy in 100 g
Per 100 g
110 kJ (26 kcal)
More sweet pepper:
110 kJ (26 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 4.2 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 450c | 0.1 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 60a | 0 g |
| Polyunsaturated fatty acids | 450c | 0.1 g |
| Omega-3 | 73f | 0.1 g |
| Omega-6 | 74f | 0.1 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 460f | 0 g |
| C14:0 (myristic acid) | 460f | 0 g |
| C16:0 (palmitic acid) | 460f | 0.1 g |
| C18:0 (stearic acid) | 460f | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 460f | 0 g |
| C18:1 sum (oleic acid) | 460f | 0 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 48 µg-RE | |
| Vitamin A (RE) | MI0322 | 96 µg-RE | 12 % |
| Beta-carotene | 450c | 580 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 450c | 1 mg-ATE | 8 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450c | 0.07 mg | 5 % |
| Vitamin B2 (riboflavin) | 450c | 0.06 mg | 3 % |
| Vitamin B3 (niacin) | 450c | 0.5 mg | |
| Niacin equivalents | MI0421 | 0.6 mg | 2 % |
| Vitamin B6 (pyridoxine) | 450c | 0.23 mg | 12 % |
| Vitamin B9 (folate) | 450c | 75 µg | 23 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 450c | 126 mg | 120 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450c | 7 mg | 0 % |
| Potassium (K) | 450c | 216 mg | 6 % |
| Sodium (Na) | 450c | 1 mg | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 450c | 23 mg | 3 % |
| Magnesium (Mg) | 450c | 11 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450c | 0.4 mg | 3 % |
| Copper (Cu) | 450c | 0.05 mg | 5 % |
| Zinc (Zn) | 450c | 0.2 mg | 1 % |
| Selenium (Se) | 60a | 0 µg | 0 % |
| Iodine (I) | 325 | 3 µg | 2 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0826 | Vegetable (EXCLUDING POTATO) (EUROFIR) |
| B2630 | Red bell pepper |
| C0139 | Fruit, peel present, core, pit or seed removed |
| E0150 | Whole, natural shape |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |