Sweet pepper red

Food number: 386
Food type: Food
Processing method: No treatment
Ingredient class: Fruit vegetables
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		12%
protein, total		13%
carbohydrate, available		63%
alcohol		0%
fibre, total		12%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		2%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		4%

Percentage of energy from carbohydrates
sugars, total		62%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	122 (29)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	4.5	g	summation from constituent components	value created within host-system
fat, total	0.4	g	other method type	food composition table
protein, total	0.9	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	191
Carbohydrate Components
organic acids, total	0	g	summation from constituent components	value created within host-system
starch, total	0	g	analytical, generic	independent laboratory	587
sugars, total	4.5	g	summation from constituent components	value created within host-system
sucrose	0.1	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	2.1	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	summation from constituent components	value created within host-system
fibre, total	1.9	g	other method type	food composition table	148
fibre, water-insoluble	1.0	g	summation from constituent components	value created within host-system	587
polysaccharides, non-cellulosic, water-soluble	0.9	g	analytical, generic	independent laboratory	587
glucose	2.3	g	analytical, generic	independent laboratory	587
maltose	0	g	other method type	food composition table	148
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.2	g	calculated from related food	value created within host-system
fatty acids, total	0.2	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated from related food	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated from related food	value created within host-system
fatty acids, total polyunsaturated	0.1	g	calculated from related food	value created within host-system
fatty acids, total trans	0	g	estimated according to logical deduction	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated from related food	value created within host-system
sterols, total	21.5	mg	calculated from related food	value created within host-system	476
Minerals
sodium	3.5	mg	other method type	food composition table
salt	8.9	mg	summation from constituent components	value created within host-system
potassium	290.0	mg	other method type	food composition table
magnesium	14.0	mg	other method type	food composition table
calcium	9.0	mg	other method type	food composition table
phosphorus	30.0	mg	other method type	food composition table
iron, total	0.6	mg	other method type	food composition table
zinc	0.1	mg	other method type	food composition table	148
iodide (iodine)	1.0	µg	calculated from related food	value created within host-system
selenium, total	0.2	µg	analytical, generic	independent laboratory	110
Nitrogen Components
tryptophan	12.0	mg	calculated, generic	value created within host-system
Vitamins
vitamin A retinol activity equivalents	243.8	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	148
vitamin E alphatocopherol	2.2	mg	summation from constituent components	value created within host-system
vitamin K, total	4.60	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	184.8	mg	analytical, generic	independent laboratory	94
folate (HPLC)	55.9	µg	summation from constituent components	value created within host-system
niacin equivalents, total	1.5	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.3	mg	other method type	food composition table	148
riboflavine	0.12	mg	other method type	food composition table	191
thiamin (vitamin B1)	0.04	mg	other method type	food composition table	191
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.45	mg	other method type	food composition table	191
carotenoids, total	6196.2	µg	summation from constituent components	value created within host-system

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