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Red bell pepper
Red bell pepper: 26 kcal per 100 grams. Protein 1 g, fat 0.3 g, carbs 6 g. 1 pepper (150 g) is 39 kcal.
26kcal
1 gProtein
0.3 gFat
6 gCarbs
2.1 gFiber
Where the calories come from
- Protein 13%
- Fat 9%
- Carbs 78%
What it is rich in
- Vitamin C high
- B9, folate source
- B6 source
- Vitamin A source
- Protein source
High in: at least 30% of the daily reference intake per 100 g, source of: at least 15%, as in EU Regulation 1924/2006.
Nutrition facts
| Basics | % DV | |
|---|---|---|
| Calories | 26 kcal | 1% |
| Protein | 1 g | 2% |
| Fat | 0.3 g | 0% |
| Carbohydrates | 6 g | 2% |
| Fiber | 2.1 g | |
| Water | 92.2 g | |
| Carbohydrates | ||
| Sugars | 4.2 g | 5% |
| Fats | ||
| Saturated | 0.1 g | 0% |
| Monounsaturated | <0.1 g | |
| Polyunsaturated | 0.2 g | |
| Cholesterol | 0 mg | |
| Vitamins | ||
| Vitamin A | 157 mcg | 20% |
| B1, thiamin | 0.05 mg | 5% |
| B2, riboflavin | 0.09 mg | 6% |
| B3, niacin | 0.98 mg | 6% |
| B5, pantothenic acid | 0.32 mg | 5% |
| B6 | 0.29 mg | 21% |
| B9, folate | 46 mcg | 23% |
| B12 | 0 mcg | 0% |
| Vitamin C | 128 mg | 160% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.6 mg | 13% |
| Vitamin K | 4.9 mcg | 7% |
| Choline | 5.6 mg | |
| Minerals | ||
| Potassium | 211 mg | 11% |
| Calcium | 7 mg | 1% |
| Magnesium | 12 mg | 3% |
| Phosphorus | 26 mg | 4% |
| Sodium | 4 mg | 0% |
| Iron | 0.43 mg | 3% |
| Zinc | 0.25 mg | 2% |
| Copper | 0.02 mg | 2% |
| Manganese | 0.11 mg | 6% |
| Selenium | 0.1 mcg | 0% |
Percent of the adult daily reference intake (EU Regulation 1169/2011) for a 2,000 kcal diet.
Frequently asked questions
How many calories are in red bell pepper?
100 grams contain 26 kcal. 1 pepper weighs about 150 g, which is 39 kcal.
How much protein is in red bell pepper?
100 grams contain 1 g of protein. Protein provides 13% of this food's calories.
How many carbs and how much sugar are in red bell pepper?
100 grams contain 6 g of carbs, including 4.2 g of sugars and 2.1 g of fiber.
Data: USDA FoodData Central, SR Legacy, food 170108. The same food varies with variety and cooking, so treat the numbers as estimates.
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