Pepper, sweet, green, fresh, boiled (without salt), drained
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 | ||
| 190 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 110 | Fatty acids, total saturated | ||
| 105 | Vitamin C | ||
| 102 | Potassium, K | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 39 | Energy | ||
| 30 | Calcium, Ca | ||
| 24 | Phosphorus, P | ||
| 20 | Fatty acids, total monounsaturated | ||
| 13 | Tryptophan | ||
| 9 | Sodium, Na | ||
| 7 | Magnesium, Mg | ||
| 0.8 | Iron, Fe | ||
| 0.759 | Carotene, beta | ||
| 0.7 | Niacin | ||
| 0.4 | Niacin | ||
| 0.21 | Zinc, Zn | ||
| 0.19 | Copper, Cu | ||
| 0.126 | Vitamin A, IU | ||
| 0.11 | Pyridoxine (Vitamin B6 | ||
| 0.09 | Riboflavin | ||
| 0.08 | Thiamin | ||
| 0.05 | Vitamin E (alpha-tocopherol) | ||
| 0.014 | Folic acid | ||
| 0.007 | Carotene, alpha |