Pepper, sweet, red, fresh, boiled (without salt), drained
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 |
---|---|---|---|
84900 | Water | ||
8100 | Carbohydrate | ||
2900 | Fiber, total dietary | ||
2300 | Protein | ||
900 | Total lipid (fat) | ||
900 | ASH, TOTAL | ||
450 | Fatty acids, total polyunsaturated | ||
380 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
180 | Fatty acids, total saturated | ||
142 | Vitamin C | ||
102 | Potassium, K | ||
100 | Fatty acids, total monounsaturated | ||
80 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
56 | Energy | ||
52 | Phosphorus, P | ||
29 | Tryptophan | ||
24 | Calcium, Ca | ||
13 | Magnesium, Mg | ||
9 | Sodium, Na | ||
2 | Niacin | ||
1.9 | Iron, Fe | ||
1.5 | Niacin | ||
1.29 | Carotene, beta | ||
1.12 | Cryptoxanthin, beta | ||
0.28 | Pyridoxine (Vitamin B6 | ||
0.22 | Vitamin E (alpha-tocopherol) | ||
0.214 | Vitamin A, IU | ||
0.124 | Carotene, alpha | ||
0.12 | Riboflavin | ||
0.1 | Zinc, Zn | ||
0.08 | Copper, Cu | ||
0.08 | Thiamin | ||
0.014 | Folic acid |