Peppers, sweet, yellow, raw
10 strips (52 g): 14 kcal, 0.5 g protein, 3.3 g carbohydrate and 0.1 g fat.
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Nutrition Facts
Serving size10 strips (52 g)
Amount per serving
Calories15
% Daily Value*
| Total Fat 0g | 0% |
|---|---|
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 2% |
| Total Sugars — | |
| Includes Added Sugars — | |
| Protein <1g | 1% |
| Vitamin D 0mcg | 0% |
| Calcium 10mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 110mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 10 strips (52 g) gives you
High in Vitamin C (106% DV)
Low in total fat, saturated fat, cholesterol, sodium
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
13% protein · 81% carbohydrate · 6% fat
- Protein
- 1 g 13%
- Carbs
- 3 g 81%
- Fat
- 0 g 6%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 94% of foods
- Protein: more than 16% of foods
- Total fat: less than 86% of foods
- Carbohydrate: more than 47% of foods
- Dietary fiber: more than 55% of foods
- Sodium: less than 94% of foods
All nutrients (47)
Amounts for 10 strips (52 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 14 kcal | 27 kcal | |
| Protein | 0.52 g | 1 g | 1% |
| Carbohydrate | 3.29 g | 6.32 g | 1% |
| Dietary fiber | 0.468 g | 0.9 g | 2% |
| Water | 47.9 g | 92 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 0.109 g | 0.21 g | 0% |
| Saturated fat | 0.016 g | 0.031 g | 0% |
| Trans fat | 0 g | 0 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 5.72 mg | 11 mg | 0% |
| Iron | 0.239 mg | 0.46 mg | 1% |
| Magnesium | 6.24 mg | 12 mg | 1% |
| Phosphorus | 12.5 mg | 24 mg | 1% |
| Potassium | 110 mg | 212 mg | 2% |
| Sodium | 1.04 mg | 2 mg | 0% |
| Zinc | 0.088 mg | 0.17 mg | 1% |
| Copper | 0.056 mg | 0.107 mg | 6% |
| Manganese | 0.061 mg | 0.117 mg | 3% |
| Selenium | 0.156 mcg | 0.3 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 5.2 mcg | 10 mcg | 1% |
| Vitamin C | 95.4 mg | 184 mg | 106% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Thiamin (B1) | 0.015 mg | 0.028 mg | 1% |
| Riboflavin (B2) | 0.013 mg | 0.025 mg | 1% |
| Niacin (B3) | 0.463 mg | 0.89 mg | 3% |
| Pantothenic acid (B5) | 0.087 mg | 0.168 mg | 2% |
| Vitamin B6 | 0.087 mg | 0.168 mg | 5% |
| Folate | 13.5 mcg | 26 mcg | 3% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.007 g | 0.013 g | |
| Threonine | 0.019 g | 0.037 g | |
| Isoleucine | 0.017 g | 0.032 g | |
| Leucine | 0.027 g | 0.052 g | |
| Lysine | 0.023 g | 0.044 g | |
| Methionine | 0.006 g | 0.012 g | |
| Cystine | 0.01 g | 0.019 g | |
| Phenylalanine | 0.016 g | 0.031 g | |
| Tyrosine | 0.011 g | 0.021 g | |
| Valine | 0.022 g | 0.042 g | |
| Arginine | 0.025 g | 0.048 g | |
| Histidine | 0.01 g | 0.02 g | |
| Alanine | 0.021 g | 0.041 g | |
| Aspartic acid | 0.074 g | 0.143 g | |
| Glutamic acid | 0.069 g | 0.132 g | |
| Glycine | 0.019 g | 0.037 g | |
| Proline | 0.023 g | 0.044 g | |
| Serine | 0.021 g | 0.04 g |
Similar foods
- Peppers, sweet, red, frozen, chopped, boiled, drained, with salt
- Peppers, sweet, red, frozen, chopped, boiled, drained, without salt
- Peppers, sweet, red, frozen, chopped, unprepared
- Peppers, sweet, red, raw
- Peppers, sweet, red, sauteed
- Pickle relish, hamburger
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- Pickles, chowchow, with cauliflower onion mustard, sweet
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Sources
- USDA FoodData Central record 169383(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.