Food Composition DatabaseSweet peppers, fruit, yellow, raw
Proximates
| Energy (kcal) | 27kcal/100g |
| Energy (kj) | 113kj/100g |
Proteins (Amino Acids)
| Protein | 0.8g/100g |
| Protein: the sum of amino acid residues | (0.6)g/100g |
| Isoleucine | (26)mg/100g |
| Leucine | (26)mg/100g |
| Lysine | (26)mg/100g |
| Methionine | (9.6)mg/100g |
| Cystine | (15)mg/100g |
| Amino acids, total sulphur-containing | (25)mg/100g |
| Phenylalanine | (25)mg/100g |
| Tyrosine | (17)mg/100g |
| Amino acids, total aromatic | (42)mg/100g |
| Threonine | (30)mg/100g |
| Tryptophan | (10)mg/100g |
| Valine | (34)mg/100g |
| Histidine | (16)mg/100g |
| Arginine | (38)mg/100g |
| Alanine | (33)mg/100g |
| Aspartic acid | (110)mg/100g |
| Glutamic acid | (110)mg/100g |
| Glycine | (30)mg/100g |
| Glycine | (35)mg/100g |
| Serine | (32)mg/100g |
| Hydroxy-proline | - |
Lipids
| Lipid | 0.2g/100g |
| Triacyl-glycerol equivalents | (0.1)g/100g |
| Fatty acids, total | (0.07)g/100g |
| Fatty acids, total saturated | (0.02)g/100g |
| Fatty acids, total mono-unsaturated | (Tr) |
| Fatty acids, total poly-unsaturated | (0.05)g/100g |
| Fatty acids,total n-3 poly-unsaturated | (0.01)g/100g |
| Fatty acids,total n-6 poly-unsaturated | (0.03)g/100g |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -4.9g/100g |
| Starch | (Tr) |
| Glucose | (2.0)g/100g |
| Fructose | (2.9)g/100g |
| Galactose | (Tr) |
| Sucrose | (Tr) |
| Maltose | (0)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 1.3g/100g |
| Dietary fiber, soluble | 0.4g/100g |
| Dietary fiber, insoluble | 0.9g/100g |
Minerals
| Sodium (Na) | Tr |
| Potassium (K) | 200mg/100g |
| Calcium (CA) | 8mg/100g |
| Magnesium (Mg) | 10mg/100g |
| Phosphorus (P) | 21mg/100g |
| Iron (Fe) | 0.3mg/100g |
| Zinc (Zn) | 0.2mg/100g |
| Copper (Cu) | 0.04mg/100g |
| Manganese (Mn) | 0.15mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | 71µg/100g | |
| beta-Carotene | 160µg/100g | |
| beta-Cryptoxanthin | 27µg/100g | |
| beta-Carotene equivalents | 200µg/100g | |
| Retinol activity equivalents | 17µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 2.4mg/100g | |
| beta-Tocopherol | 0.1mg/100g | |
| gamma-Tocopherol | Tr | |
| delta-Tocopherol | 0mg/100g | |
| Vitamin K | 3µg/100g | |
| Thiamin | 0.04mg/100g | |
| Riboflavin | 0.03mg/100g | |
| Niacin | 1mg/100g | |
| Vitamin B-6 | 0.26mg/100g | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 54µg/100g | |
| Pantothenic acid | 0.25mg/100g | |
| Biotin | - | |
| Ascorbic acid | 150mg/100g | |
misc
| Water | 92.0g/100g |
| Ash | 0.4g/100g |
| Salt equivalents | 0g/100g |
Remarks
Removed portion: calyx and cavity contents
Related Foods
- Chinese cabbage, head, pickles, salted pickles
- Chinese cabbage, head, pickles, Kimchi
- Bok choy, leaves, raw
- Basil, leaves, raw
- Parsley, leaves, raw
- Little radish, root, raw
- Chayote, fruit, white-colored, raw
- Chayote, fruit, white-colored, salted pickles
- Red beet*, root, raw ［*Syn. Table beet］
- Red beet*, root, boiled ［*Syn. Table beet］
- Sweet peppers, fruit, green, raw
- Sweet peppers, fruit, green, saut_ed
- Sweet peppers, fruit, red, raw
- Sweet peppers, fruit, red, saut_ed
- Sweet peppers, fruit, yellow, saut_ed
- Sweet peppers, "Tomapi", fruit, raw
- Turnip, "Hinona", root with top portion, raw
- Turnip, "Hinona", root with top portion, pickles, sweetened
- Non-heading Chinese cabbage, "Hiroshimana", leaves, raw
- Non-heading Chinese cabbage, "Hiroshimana", leaves, salted pickles
- Japanese butterbur, petiole, raw
- Japanese butterbur, petiole, boiled
- Japanese butterbur, inflorescence, raw
- Japanese butterbur, inflorescence, boiled
- Hyacinth beans, immature pods, raw
- Swiss chard, leaves, raw
- Swiss chard, leaves, boiled
- Broccoli, inflorescence, raw