...the nutritional value of red peppers and full red pepper nutrition information...
Red peppers are extremely high in vitamin C and also contain excellent amounts of vitamin A and beta carotene.
Red peppers are an excellent source of vitamin C which helps to protect the cells and tissues from free radical damage, thereby helping to prevent cancer. Vitamin C also aid dietary iron absorption.
Red peppers are also a good source of niacin (vitamin B3) which helps to lower
cholesterol
levels and also stabilises the blood sugar. B3 also helps the body to process fats.
Red peppers also provide a good amount of beta carotene which helps to protect the bodies' cells from free radical damage and also provides a source of vitamin A. Beta carotene also helps the immune and reproductive systems to function properly.
Containing an excellent amount of vitamin A, red peppers can help with eye health and viral infections.
Red peppers are a good source of beta cryptoxanthin which
protects the bodies' cells from free radical damage and also provides a source of vitamin A. Beta cryptoxanthin can also reduce the risk of lung cancer and lower the risk of inflammatory polyarthritis.
One cup of red pepper contains around 46 calories.
THE FULL NUTRITIONAL VALUE OF RED PEPPERS:
Peppers, sweet, red, raw
Refuse: 18% (Stem ends, seed and core) NDB No: 11821 (Nutrient values and weights are for edible portion)
Nutrient
Units
1.00 X 1 cup, chopped ------- 149g
Proximates
Water
g
137.39
Energy
kcal
46
Energy
kJ
192
Protein
g
1.48
Total lipid (fat)
g
0.45
Ash
g
0.70
Carbohydrate, by difference
g
8.98
Fiber, total dietary
g
3.1
Sugars, total
g
6.26
Sucrose
g
0.00
Glucose (dextrose)
g
2.89
Fructose
g
3.37
Lactose
g
0.00
Maltose
g
0.00
Galactose
g
0.00
Starch
g
0.00
Minerals
Calcium, Ca
mg
10
Iron, Fe
mg
0.64
Magnesium, Mg
mg
18
Phosphorus, P
mg
39
Potassium, K
mg
314
Sodium, Na
mg
6
Zinc, Zn
mg
0.37
Copper, Cu
mg
0.025
Manganese, Mn
mg
0.167
Selenium, Se
mcg
0.1
Vitamins
Vitamin C, total ascorbic acid
mg
190.3
Thiamin
mg
0.080
Riboflavin
mg
0.127
Niacin
mg
1.459
Pantothenic acid
mg
0.472
Vitamin B-6
mg
0.434
Folate, total (1)
mcg
69
Folic acid
mcg
0
Folate, food
mcg
69
Folate, DFE
mcg_DFE
69
Choline, total
mg
8.3
Betaine
mg
0.1
Vitamin B-12
mcg
0.00
Vitamin B-12, added
mcg
0.00
Vitamin A, RAE
mcg_RAE
234
Retinol
mcg
0
Carotene, beta
mcg
2420
Carotene, alpha
mcg
30
Cryptoxanthin, beta
mcg
730
Vitamin A, IU
IU
4665
Lycopene
mcg
0
Lutein + zeaxanthin
mcg
76
Vitamin E (alpha-tocopherol)
mg
2.35
Vitamin E, added
mg
0.00
Tocopherol, beta
mg
0.07
Tocopherol, gamma
mg
0.21
Tocopherol, delta
mg
0.01
Vitamin D (D2 + D3)
mcg
0.0
Vitamin D
IU
0
Vitamin K (phylloquinone)
mcg
7.3
Lipids
Fatty acids, total saturated
g
0.040
4:0
g
0.000
6:0
g
0.000
8:0
g
0.000
10:0
g
0.000
12:0
g
0.000
14:0
g
0.000
15:0
g
0.000
16:0
g
0.037
17:0
g
0.000
18:0
g
0.003
20:0
g
0.000
22:0
g
0.000
24:0
g
0.000
Fatty acids, total monounsaturated
g
0.004
14:1
g
0.000
15:1
g
0.000
16:1 undifferentiated
g
0.003
17:1
g
0.000
18:1 undifferentiated
g
0.003
20:1
g
0.000
22:1 undifferentiated
g
0.000
Fatty acids, total polyunsaturated
g
0.104
18:2 undifferentiated
g
0.067
18:3 undifferentiated
g
0.037
18:4
g
0.000
20:2 n-6 c,c
g
0.000
20:3 undifferentiated
g
0.000
20:4 undifferentiated
g
0.000
20:5 n-3 (EPA)
g
0.000
22:5 n-3 (DPA)
g
0.000
22:6 n-3 (DHA)
g
0.000
Cholesterol
mg
0
Amino acids
Tryptophan
g
0.018
Threonine
g
0.060
Isoleucine
g
0.031
Leucine
g
0.054
Lysine
g
0.054
Methionine
g
0.009
Cystine
g
0.028
Phenylalanine
g
0.074
Tyrosine
g
0.013
Valine
g
0.046
Arginine
g
0.054
Histidine
g
0.025
Alanine
g
0.039
Aspartic acid
g
0.423
Glutamic acid
g
0.314
Glycine
g
0.042
Proline
g
0.036
Serine
g
0.074
Other
Alcohol, ethyl
g
0.0
Caffeine
mg
0
Theobromine
mg
0
Footnotes:
1 Value based on the analysis of 5-methyltetrahydrofolate
USDA National Nutrient Database for Standard Reference, Release 22 (2009)
Red peppers are extremely high in vitamin C and also contain excellent amounts of vitamin A and beta carotene.
