Peppers, sweet, red, 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	Priority	Nutrient
92210	-	Water
6030	-	Carbohydrate
4200	-	Sugars, total
2260	-	Fructose
2100	-	Fiber, total dietary
1940	-	Glucose (dextrose)
990	-	Protein
470	-	ASH, TOTAL
300	-	Total lipid (fat)
211	-	Potassium, K
156	-	Fatty acids, total polyunsaturated
127.7	-	Vitamin C
59	-	Fatty acids, total saturated
45	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
26	-	Phosphorus, P
25	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
25	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
12	-	Magnesium, Mg
7	-	Calcium, Ca
7	-	Fatty acids, total monounsaturated
5.6	-	Choline, total
4	-	Sodium, Na
2	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1.624	-	Carotene, beta
1.58	-	Vitamin E (alpha-tocopherol)
0.979	-	Niacin
0.49	-	Cryptoxanthin, beta
0.43	-	Iron, Fe
0.317	-	Pantothenic acid
0.291	-	Vitamin B-6
0.25	-	Zinc, Zn
0.14	-	Tocopherol, gamma
0.112	-	Manganese, Mn
0.1	-	Betaine
0.085	-	Riboflavin
0.054	-	Thiamin
0.051	-	Lutein + zeaxanthin
0.05	-	Tocopherol, beta
0.046	-	Folic acid
0.02	-	Carotene, alpha
0.017	-	Copper, Cu
0.01	-	Tocopherol, delta
0.004900000000000001	-	Vitamin K (phylloquinone)
0.0001	-	Selenium, Se