Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 116 kCal | 1684 kCal | 6.9% | 5.9% | 1452 g |
| Proteins | 0.78 g | 76 g | 1% | 0.9% | 9744 g |
| Fats | 11.85 g | 56 g | 21.2% | 18.3% | 473 g |
| Carbohydrates | 2.42 g | 219 g | 1.1% | 0.9% | 9050 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 7.8% | 1111 g |
| Water | 82.65 g | 2273 g | 3.6% | 3.1% | 2750 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 14 μg | 900 μg | 1.6% | 1.4% | 6429 g |
| alpha Carotene | 42 μg | ~ | |||
| beta Carotene | 0.135 mg | 5 mg | 2.7% | 2.3% | 3704 g |
| beta Cryptoxanthin | 17 μg | ~ | |||
| Vitamin B1, thiamine | 0.042 mg | 1.5 mg | 2.8% | 2.4% | 3571 g |
| Vitamin B2, riboflavin | 0.048 mg | 1.8 mg | 2.7% | 2.3% | 3750 g |
| Vitamin B4, choline | 4.8 mg | 500 mg | 1% | 0.9% | 10417 g |
| Vitamin B5, pantothenic | 0.111 mg | 5 mg | 2.2% | 1.9% | 4505 g |
| Vitamin B6, pyridoxine | 0.196 mg | 2 mg | 9.8% | 8.4% | 1020 g |
| Vitamin C, ascorbic | 177 mg | 90 mg | 196.7% | 169.6% | 51 g |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 8% | 1071 g |
| beta Tocopherol | 0.07 mg | ~ | |||
| gamma Tocopherol | 7.55 mg | ~ | |||
| tocopherol | 2.3 mg | ~ | |||
| Vitamin K, phylloquinone | 21.3 μg | 120 μg | 17.8% | 15.3% | 563 g |
| Vitamin PP, NE | 0.582 mg | 20 mg | 2.9% | 2.5% | 3436 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 134 mg | 2500 mg | 5.4% | 4.7% | 1866 g |
| Calcium, Ca | 8 mg | 1000 mg | 0.8% | 0.7% | 12500 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 1.7% | 5000 g |
| Sodium, Na | 17 mg | 1300 mg | 1.3% | 1.1% | 7647 g |
| Sulfur, S | 7.8 mg | 1000 mg | 0.8% | 0.7% | 12821 g |
| Phosphorus, P | 15 mg | 800 mg | 1.9% | 1.6% | 5333 g |
| Trace Elements | |||||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 1.5% | 6000 g |
| Manganese, Mn | 0.062 mg | 2 mg | 3.1% | 2.7% | 3226 g |
| Copper, Cu | 17 μg | 1000 μg | 1.7% | 1.5% | 5882 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 0.9% | 9167 g |
| Zinc, Zn | 0.06 mg | 12 mg | 0.5% | 0.4% | 20000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.17 g | max 100 г | |||
| Glucose (dextrose) | 1.09 g | ~ | |||
| fructose | 1.08 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.024 g | ~ | |||
| valine | 0.033 g | ~ | |||
| Histidine * | 0.009 g | ~ | |||
| Isoleucine | 0.022 g | ~ | |||
| leucine | 0.033 g | ~ | |||
| lysine | 0.036 g | ~ | |||
| methionine | 0.007 g | ~ | |||
| threonine | 0.033 g | ~ | |||
| tryptophan | 0.011 g | ~ | |||
| phenylalanine | 0.084 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.033 g | ~ | |||
| Aspartic acid | 0.189 g | ~ | |||
| glycine | 0.027 g | ~ | |||
| Glutamic acid | 0.176 g | ~ | |||
| Proline | 0.022 g | ~ | |||
| serine | 0.049 g | ~ | |||
| tyrosine | 0.011 g | ~ | |||
| Cysteine | 0.011 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.59 g | max 18.7 г | |||
| 16: 0 Palmitic | 1.1 g | ~ | |||
| 18: 0 Stearin | 0.42 g | ~ | |||
| 20: 0 Arachinic | 0.035 g | ~ | |||
| 22: 0 Begenic | 0.035 g | ~ | |||
| Monounsaturated fatty acids | 2.337 g | min 16.8 г | 13.9% | 12% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 2.31 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.025 g | ~ | |||
| Polyunsaturated fatty acids | 5.9 g | from 11.2 to 20.6 | 52.7% | 45.4% | |
| 18: 2 Linoleic | 5.13 g | ~ | |||
| 18: 3 Linolenic | 0.77 g | ~ | |||
| Omega-3 fatty acids | 0.77 g | from 0.9 to 3.7 | 85.6% | 73.8% | |
| Omega-6 fatty acids | 5.13 g | from 4.7 to 16.8 | 100% | 86.2% |
The energy value is 116 kcal.
Sweet green pepper, sautéed rich in vitamins and minerals such as: vitamin C – 196,7%, vitamin K – 17,8%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 116 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Green sweet pepper, sautéed, calories, nutrients, useful properties Green sweet pepper, sautéed