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

Sources, terms of use and Acknowledgements
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