Pepper, sweet, green, fresh, boiled (as part of a recipe)
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 |
---|---|---|---|
88500 | Water | ||
6400 | Carbohydrate | ||
2700 | Fiber, total dietary | ||
1000 | Protein | ||
800 | ASH, TOTAL | ||
500 | Total lipid (fat) | ||
240 | Fatty acids, total polyunsaturated | ||
203 | Potassium, K | ||
190 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
129 | Vitamin C | ||
110 | Fatty acids, total saturated | ||
50 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
39 | Energy | ||
32 | Calcium, Ca | ||
26 | Phosphorus, P | ||
20 | Fatty acids, total monounsaturated | ||
13 | Tryptophan | ||
11 | Magnesium, Mg | ||
11 | Sodium, Na | ||
1 | Iron, Fe | ||
0.9 | Niacin | ||
0.759 | Carotene, beta | ||
0.7 | Niacin | ||
0.28 | Zinc, Zn | ||
0.2 | Copper, Cu | ||
0.16 | Pyridoxine (Vitamin B6 | ||
0.14 | Riboflavin | ||
0.126 | Vitamin A, IU | ||
0.11 | Thiamin | ||
0.05 | Vitamin E (alpha-tocopherol) | ||
0.019 | Folic acid | ||
0.007 | Carotene, alpha |