Nutritional Composition of Red Pepper
Nutritional Composition of Red Pepper per 100 g | ||
|---|---|---|
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 8.05 | 6.0 |
| Food energy (kcal) | 318 | 420 |
| Protein (g) | 12.01 | 16.0 |
| Fat (g) | 17.27 | 15.5 |
| Carbohydrates (g) | 56.63 | 54.3 |
| Ash (g) | 6.04 | 8.0 |
| Calcium (g) | 0.148 | 0.1 |
| Phosphorus (mg) | 293 | 320 |
| Sodium (mg) | 30 | 10 |
| Potassium (mg) | 2014 | 2100 |
| Iron (mg) | 7.80 | 9.9 |
| Thiamine (mg) | 0.328 | 0.520 |
| Riboflavin (mg) | 0.919 | 0.930 |
| Niacin (mg) | 8.701 | 13.6 |
| Ascorbic acid (mg) | 76.44 | 29 |
| Vitamin A activity (RE) | 4161 | 3140 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2 January 1977. | ||
| The Nutritional Composition of Spices. ASTA Research Committee. February 1977. | ||