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The best perspective for your health

Red bell pepper

Unlike chilli peppers, bell peppers are not spicy, but instead have a mild sweetness. They are available in green, yellow, and red. See text.
We have provided the missing values for the nutritional information from the USDA database for this ingredient.
92%
Water
 82
Macronutrient carbohydrates 82.38%
/14
Macronutrient proteins 13.52%
/04
Macronutrient fats 4.1%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

There are a large number of bell peppers (Capsicum annuum), which are very different from one another and can be divided into several different types of fruits. The most widely used variety of peppers in Europe and the United States are bell peppers. They have three or four chambers and can be up to 15 cm in length and 10 cm in diameter. The most popular variety turns red when it matures, but the yellow ones are also popular, as are the orange, purple, and green varieties. Cubanelle peppers are somewhat smaller peppers. The Anaheim variety (New Mexico) of peppers is somewhat larger and pointed. The Poblano variety is a little wider. The Short Wax / Hot Wax variety has a waxy surface that is often yellowish or white in color (immature). Long wax is slightly less spicy. The Cascabel chili in red, yellow, or brown has a thick and firm consistency and works particularly well for stuffed peppers, even though they are significantly smaller (5–6 cm).

General Information:

From Wikipedia: “The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". The ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.

Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia.”

Nutritional value:

“Capsicum peppers are rich sources of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.

Red and green bell peppers are high in para-coumaric acid.”

Capsaicin in Capsicum:

“The bell pepper is the only member of the Capsicum genus that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the Capsicum genus. This recessive gene is overwritten in the Mexibelle pepper, a hybrid variety of bell pepper that produces small amounts of capsaicin (and is thus mildly pungent). Sweet pepper cultivars produce non pungent capsaicinoids, with many physiological effects similar to the more pungent sister compound capsaican.”

Culinary uses:

From "en.wikipedia.org/wiki/Capsicum”: “Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient. They can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy31 kcal
130 kJ
1.6%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0.30 g0.4%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.03 g0.1%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)6.0 g2.2%
Recommended daily allowance according to the GDA: 270g
Sugars4.2 g4.7%
Recommended daily allowance according to the GDA: 90g
Fiber2.1 g8.4%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin0.99 g2.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:4.0 mg)10 mg0.4%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
VitVitamin C (ascorbic acid) 128 mg160.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
VitFolate, as the active form of folic acid (née vitamin B9 and 46 µg23.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
VitVitamin B6 (pyridoxine) 0.29 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
VitVitamin A, as RAE 157 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
VitVitamin E, as a-TEs 1.6 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
ElemPotassium, K 211 mg11.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
VitVitamin K 4.9 µg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
VitNiacin (née vitamin B3) 0.98 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
VitRiboflavin (vitamin B2) 0.08 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
MinManganese, Mn 0.11 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.02 g1.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.04 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.01 g5.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.04 g4.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Phenylalanine (Phe, F) 0.05 g3.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Isoleucine (Ile, I) 0.02 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Lysine (Lys, K) 0.04 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Valine (Val, V) 0.03 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Leucine (Leu, L) 0.04 g1.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Methionine (Met, M) 0.01 g1.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin C (ascorbic acid) 128 mg160.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Folate, as the active form of folic acid (née vitamin B9 and 46 µg23.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin B6 (pyridoxine) 0.29 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin A, as RAE 157 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin E, as a-TEs 1.6 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin K 4.9 µg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Riboflavin (vitamin B2) 0.08 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0.98 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Biotin (ex vitamin B7, H) 3.0 µg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Thiamine (vitamin B1) 0.05 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Pantothenic acid (vitamin B5) 0.32 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 211 mg11.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Phosphorus, P 26 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 12 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 7.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 4.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 0.11 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 0.43 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.25 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Copper, Cu 0.02 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Iod, I (Jod, J) 1.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg
Selenium, Se 0.10 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Authors: Elina Friday |

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