Green pepper, raw, (Gilini pepa)
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 |
|---|---|---|---|
| 3100 | Carbohydrate | ||
| 1800 | Fiber, total dietary | ||
| 900 | Protein | ||
| 177 | Potassium, K | ||
| 120 | Manganese, Mn | ||
| 100 | Total lipid (fat) | ||
| 77 | Vitamin C | ||
| 50 | Fatty acids, total polyunsaturated | ||
| 24 | Energy | ||
| 23 | Phosphorus, P | ||
| 10 | Fatty acids, total monounsaturated | ||
| 10 | Fatty acids, total saturated | ||
| 10 | Magnesium, Mg | ||
| 7 | Calcium, Ca | ||
| 6 | Sodium, Na | ||
| 0.9 | Iron, Fe | ||
| 0.6 | Niacin | ||
| 0.24 | Zinc, Zn | ||
| 0.171 | Pyridoxine (Vitamin B6 | ||
| 0.17 | Copper, Cu | ||
| 0.13 | Pantothenic acid | ||
| 0.04 | Thiamin | ||
| 0.04 | Vitamin E (alpha-tocopherol) | ||
| 0.036 | Vitamin A, IU | ||
| 0.02 | Riboflavin | ||
| 0.005 | Folic acid |