Peppers, sweet, red, sauteed

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
78950 Water
12750 Total lipid (fat)
4944 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2310 Fructose
2251 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1910 Glucose (dextrose)
1800 Fiber, total dietary
1066 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1040 Protein
775 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
700 ASH, TOTAL
397 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
193 Potassium, K
162.8 Vitamin C
60 Sucrose
35 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
35 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
26 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
23 Phosphorus, P
21 Sodium, Na
12 Magnesium, Mg
10 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
9 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
9 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
7.68 Tocopherol, gamma
7 Calcium, Ca
5 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3.09 Vitamin E (alpha-tocopherol)
2.35 Tocopherol, delta
1.57 Carotene, beta
0.954 Niacin
0.484 Lycopene
0.47 Iron, Fe
0.364 Vitamin B-6
0.244 Pantothenic acid
0.15 Zinc, Zn
0.12 Tocopherol, beta
0.115 Manganese, Mn
0.109 Riboflavin
0.106 Lutein + zeaxanthin
0.1 Betaine
0.096 Carotene, alpha
0.077 Cryptoxanthin, beta
0.056 Thiamin
0.017 Copper, Cu
0.016399999999999998 Vitamin K (phylloquinone)
0.002 Folic acid

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