Pepper, sweet, red, fresh, boiled (as part of a recipe)
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) | |
| 203 | - | Potassium, K | |
| 180 | - | Fatty acids, total saturated | |
| 175 | - | Vitamin C | |
| 100 | - | Fatty acids, total monounsaturated | |
| 80 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 58 | - | Phosphorus, P | |
| 56 | - | Energy | |
| 29 | - | Tryptophan | |
| 25 | - | Calcium, Ca | |
| 22 | - | Magnesium, Mg | |
| 11 | - | Sodium, Na | |
| 2.7 | - | Niacin | |
| 2.5 | - | Iron, Fe | |
| 2.2 | - | Niacin | |
| 1.29 | - | Carotene, beta | |
| 1.12 | - | Cryptoxanthin, beta | |
| 0.38 | - | Pyridoxine (Vitamin B6 | |
| 0.22 | - | Vitamin E (alpha-tocopherol) | |
| 0.214 | - | Vitamin A, IU | |
| 0.17 | - | Riboflavin | |
| 0.14 | - | Zinc, Zn | |
| 0.124 | - | Carotene, alpha | |
| 0.11 | - | Thiamin | |
| 0.08 | - | Copper, Cu | |
| 0.019 | - | Folic acid |