Pepper, jalapeno, 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	Significant amount	Priority	Nutrient
91690			Water
4120			Sugars, total
2800			Fiber, total dietary
2630			Fructose
1480			Glucose (dextrose)
910			Protein
530			ASH, TOTAL
370			Total lipid (fat)
248			Potassium, K
118.6			Vitamin C
62			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
52			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
50			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
26			Phosphorus, P
25			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
16			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
15			Magnesium, Mg
12			Calcium, Ca
8			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4			FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
3.58			Vitamin E (alpha-tocopherol)
3			Sodium, Na
3			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
1.28			Niacin
1			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.861			Lutein + zeaxanthin
0.561			Carotene, beta
0.419			Vitamin B-6
0.315			Pantothenic acid
0.25			Iron, Fe
0.17			Tocopherol, beta
0.14			Zinc, Zn
0.105			Cryptoxanthin, beta
0.097			Manganese, Mn
0.07			Riboflavin
0.067			Carotene, alpha
0.05			Tocopherol, gamma
0.046			Copper, Cu
0.04			Thiamin
0.0185			Vitamin K (phylloquinone)
0.01			Tocopherol, delta
0.0004			Selenium, Se