Peppers, hot pickled, canned

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	Priority	Nutrient
90200	-	Water
4560	-	Carbohydrate
4040	-	ASH, TOTAL
2600	-	Fiber, total dietary
1600	-	Sugars, total
1430	-	Sodium, Na
930	👎	Fructose
800	-	Protein
670	👎	Glucose (dextrose)
400	-	Total lipid (fat)
143	👍	Fatty acids, total polyunsaturated
113	-	Potassium, K
113	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
61	👎	Calcium, Ca
61	-	Fatty acids, total saturated
37	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
30	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
23	-	Fatty acids, total monounsaturated
21	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
13	-	Phosphorus, P
12.3	👎	Vitamin C
12	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
8.9	👍	Choline, total
6	👎	Magnesium, Mg
3	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
2	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
2	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
2	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
1	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
1	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
1	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.9	👎	Vitamin E (alpha-tocopherol)
0.585	-	Lutein + zeaxanthin
0.44	-	Carotene, beta
0.343	👎	Niacin
0.32	👎	Iron, Fe
0.2	👍	Pantothenic acid
0.163	-	Carotene, alpha
0.105	👍	Vitamin B-6
0.09	👍	Zinc, Zn
0.052	-	Manganese, Mn
0.045	-	Copper, Cu
0.037	👍	Thiamin
0.023	👍	Riboflavin
0.0219	-	Vitamin K (phylloquinone)
0.013	👍	Folic acid
0.001	-	Cryptoxanthin, beta
0.0004	👎	Selenium, Se