Pepper, sweet, green, raw
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 |
|---|---|---|---|
| 93890 | Water | ||
| 1160 | Glucose (dextrose) | ||
| 1120 | Fructose | ||
| 860 | Protein | ||
| 430 | ASH, TOTAL | ||
| 175 | Potassium, K | ||
| 170 | Total lipid (fat) | ||
| 110 | Sucrose | ||
| 80.4 | Vitamin C | ||
| 54 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 50 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 20 | Phosphorus, P | ||
| 10 | Calcium, Ca | ||
| 10 | Magnesium, Mg | ||
| 9 | TOTAL PLANT STEROL | ||
| 8 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 8 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 8 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 3 | Sodium, Na | ||
| 0.48 | Niacin | ||
| 0.37 | Vitamin E (alpha-tocopherol) | ||
| 0.34 | Iron, Fe | ||
| 0.224 | Vitamin B-6 | ||
| 0.13 | Zinc, Zn | ||
| 0.122 | Manganese, Mn | ||
| 0.1 | Betaine | ||
| 0.099 | Pantothenic acid | ||
| 0.066 | Copper, Cu | ||
| 0.057 | Thiamin | ||
| 0.028 | Riboflavin | ||
| 0.021 | Carotene, alpha | ||
| 0.01 | Folic acid | ||
| 0.007 | Cryptoxanthin, beta |