Capsicum (sweet peper), yellow, baked (without salt)
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 |
|---|---|---|---|
| 93100 | - | Water | |
| 2400 | - | Carbohydrate | |
| 2300 | - | Fiber, total dietary | |
| 1400 | - | Protein | |
| 600 | - | ASH, TOTAL | |
| 252 | - | Potassium, K | |
| 200 | - | Total lipid (fat) | |
| 106 | - | Vitamin C | |
| 45 | - | Phosphorus, P | |
| 22 | - | Energy | |
| 20 | - | Calcium, Ca | |
| 18 | - | Magnesium, Mg | |
| 2 | - | Sodium, Na | |
| 0.7 | - | Iron, Fe | |
| 0.6 | - | Niacin | |
| 0.27 | - | Zinc, Zn | |
| 0.156 | - | Carotene, beta | |
| 0.13 | - | Thiamin | |
| 0.026 | - | Vitamin A, IU | |
| 0.022 | - | Folic acid | |
| 0.02 | - | Riboflavin |