Red bell peppercalories and nutrition per 100 g
100 g raw
26kcal
Protein, fat and carbs per 100 g
- Protein
- 1 g
- 13% of energy
- Fat
- 0.3 g
- 9% of energy
- Carbs
- 6 g
- 78% of energy
- Fiber
- 2.1 g
- Sugar
- 4.2 g
- Boiled, 100 g
- 27 kcal
- Roasted, 100 g
- 31 kcal
- medium pepper (119 g)
- 31 kcal
On this page
Servings
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| medium pepper · 119 g | 31 kcal | 1.2 g | 0.4 g | 7.2 g |
How cooking changes it
Per 100 g of cooked food. Yield is how many grams of cooked food 100 g raw makes: grains absorb water, meat loses it, and some vitamins break down.
| Method | Yield | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|---|
| Raw | 100% | 26 kcal | 1 g | 0.3 g | 6 g |
| Boiled | 95% | 27 kcal | 1 g | 0.3 g | 6.4 g |
| Steamed | 97% | 27 kcal | 1 g | 0.3 g | 6.2 g |
| Roasted | 85% | 31 kcal | 1.2 g | 0.4 g | 7.1 g |
| Fried | 90% | 29 kcal | 1.1 g | 0.3 g | 6.7 g |
What to pair it with
A source of vitamin C
Pair it with buckwheat, legumes or greens — vitamin C boosts plant iron absorption.
Source: PMID 2507689, PMID 20200263
Eat it with fat
Carotenoids are absorbed much better with fat: add oil, sour cream or nuts.
Source: PMID 15277161
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 157 mcg | 22% |
| Vitamin C | 128 mg | 171% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 4.9 mcg | 5% |
| Vitamin B1 (thiamine) | 0.05 mg | 5% |
| Vitamin B2 (riboflavin) | 0.09 mg | 8% |
| Vitamin B3 (niacin) | 0.98 mg | 7% |
| Vitamin B6 (pyridoxine) | 0.29 mg | 22% |
| Vitamin B9 (folate) | 46 mcg | 12% |
| Choline | 5.6 mg | 1% |
| Calcium | 7 mg | 1% |
| Iron | 0.43 mg | 2% |
| Magnesium | 12 mg | 4% |
| Phosphorus | 26 mg | 4% |
| Potassium | 211 mg | 8% |
| Sodium | 4 mg | 0% |
| Zinc | 0.25 mg | 3% |
| Selenium | 0.1 mcg | 0% |
| Copper | 0.02 mg | 2% |
| Manganese | 0.11 mg | 6% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
Open the calculatorFurther reading
Supplements3 min read
How to take iron so it gets absorbed
Why iron tablets are better not taken twice a day, what alternate-day dosing studies showed, and how calcium, tea, coffee and vitamin C affect absorption.
6 sources
Cooking5 min read
Raw, boiled or steamed: what cooking does to vitamins
Why vitamin C and folate get lost in the pot, why beta-carotene and lycopene are absorbed better from cooked vegetables, and how to lose less.
6 sources
Minerals3 min read
Tea after buckwheat: how drinks affect iron absorption
Why tea and coffee with buckwheat or legumes lower iron absorption, when to drink them instead, and what helps.
6 sources
Similar foods
Data: USDA FoodData Central, record “Peppers, sweet, red, raw”.