Capsicum (sweet peper), red, boiled, drained (without salt)
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 |
|---|---|---|---|
| 91300 | Water | ||
| 4000 | Carbohydrate | ||
| 2100 | Fiber, total dietary | ||
| 2000 | Protein | ||
| 500 | ASH, TOTAL | ||
| 200 | Total lipid (fat) | ||
| 117 | Vitamin C | ||
| 100 | Potassium, K | ||
| 30 | Energy | ||
| 25 | Phosphorus, P | ||
| 4 | Calcium, Ca | ||
| 4 | Magnesium, Mg | ||
| 2 | Sodium, Na | ||
| 0.7 | Niacin | ||
| 0.3 | Iron, Fe | ||
| 0.254 | Carotene, beta | ||
| 0.17 | Zinc, Zn | ||
| 0.042 | Vitamin A, IU | ||
| 0.04 | Riboflavin | ||
| 0.03 | Folic acid | ||
| 0.03 | Thiamin | ||
| 0.001 | Selenium, Se |