Jump to content

Sweet pepper, red, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 85 % 306 Blaker B, Jørgensen K, Rimestad AH and Solvang A. Poteter, grønnsaker, frukt og bær - stykkvekt og spiselig del [Potatoes, vegetables, fruit and berries - pack weight, volume weight and edible portion], Matvett No. 3, 1989.
Water 93 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 110 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 26 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 0.2 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 0.1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
C12:0 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C14:0 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C16:0 0.08 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:0 0.01 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Transunsaturated fatty acids 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
C16:1 sum 0.01 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:1 sum 0.01 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids 0.1 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
C18:2n-6 0.14 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C18:3n-3 0.08 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-3 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:3n-6 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-3 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:4n-6 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C20:5n-3 (EPA) 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:5n-3 (DPA) 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
C22:6n-3 (DHA) 0 g 460f US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 27 (2014). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-3 0.08 g 73f Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cis-poly unsaturated fatty acids, n-6 0.14 g 74f Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 4.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 4.2 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 2 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Protein 0.8 g 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Salt 0 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 48 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 580 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1 mg-ATE 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.07 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.06 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 0.5 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.23 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Folate 75 µg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 126 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Calcium 7 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.4 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 1 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 216 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 11 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 0.2 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Copper 0.05 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 23 mg 450c Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
Iodine 3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
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

Foods in Vegetables, raw and frozen

Food Groups