Peppers, sweet, red, sauteed

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
78950	-	Water
12750	-	Total lipid (fat)
4944	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2310	-	Fructose
2251	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1910	-	Glucose (dextrose)
1800	-	Fiber, total dietary
1066	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1040	-	Protein
775	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
700	-	ASH, TOTAL
397	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
193	-	Potassium, K
162.8	-	Vitamin C
60	-	Sucrose
35	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
35	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
26	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
23	-	Phosphorus, P
21	-	Sodium, Na
12	-	Magnesium, Mg
10	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
9	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
9	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
7.68	-	Tocopherol, gamma
7	-	Calcium, Ca
5	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3.09	-	Vitamin E (alpha-tocopherol)
2.35	-	Tocopherol, delta
1.57	-	Carotene, beta
0.954	-	Niacin
0.484	-	Lycopene
0.47	-	Iron, Fe
0.364	-	Vitamin B-6
0.244	-	Pantothenic acid
0.15	-	Zinc, Zn
0.12	-	Tocopherol, beta
0.115	-	Manganese, Mn
0.109	-	Riboflavin
0.106	-	Lutein + zeaxanthin
0.1	-	Betaine
0.096	-	Carotene, alpha
0.077	-	Cryptoxanthin, beta
0.056	-	Thiamin
0.017	-	Copper, Cu
0.016399999999999998	-	Vitamin K (phylloquinone)
0.002	-	Folic acid