Peppers, hot pickled, canned

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
90200			Water
4560			Carbohydrate
4040			ASH, TOTAL
2600			Fiber, total dietary
1600			Sugars, total
1430			Sodium, Na
930			Fructose
800			Protein
670			Glucose (dextrose)
400			Total lipid (fat)
143			Fatty acids, total polyunsaturated
113			Potassium, K
113			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
61			Calcium, Ca
61			Fatty acids, total saturated
37			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
30			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
23			Fatty acids, total monounsaturated
21			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
13			Phosphorus, P
12.3			Vitamin C
12			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
8.9			Choline, total
6			Magnesium, Mg
3			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
1			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
1			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.9			Vitamin E (alpha-tocopherol)
0.585			Lutein + zeaxanthin
0.44			Carotene, beta
0.343			Niacin
0.32			Iron, Fe
0.2			Pantothenic acid
0.163			Carotene, alpha
0.105			Vitamin B-6
0.09			Zinc, Zn
0.052			Manganese, Mn
0.045			Copper, Cu
0.037			Thiamin
0.023			Riboflavin
0.0219			Vitamin K (phylloquinone)
0.013			Folic acid
0.001			Cryptoxanthin, beta
0.0004			Selenium, Se