Capsicum (sweet peper), yellow, baked (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 |
|---|---|---|---|
| 93100 | Water | ||
| 2400 | Carbohydrate | ||
| 2300 | Fiber, total dietary | ||
| 1400 | Protein | ||
| 600 | ASH, TOTAL | ||
| 252 | Potassium, K | ||
| 200 | Total lipid (fat) | ||
| 106 | Vitamin C | ||
| 45 | Phosphorus, P | ||
| 22 | Energy | ||
| 20 | Calcium, Ca | ||
| 18 | Magnesium, Mg | ||
| 2 | Sodium, Na | ||
| 0.7 | Iron, Fe | ||
| 0.6 | Niacin | ||
| 0.27 | Zinc, Zn | ||
| 0.156 | Carotene, beta | ||
| 0.13 | Thiamin | ||
| 0.026 | Vitamin A, IU | ||
| 0.022 | Folic acid | ||
| 0.02 | Riboflavin |