Composition, per 100 g
Peppers, bell, green, raw
Foundation, published . Vegetables and Vegetable Products.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.00g / 100 g
Derived: sodium x 2.5, the ratio of the molar mass of sodium chloride to sodium. Not a FoodData Central figure, and only true where the sodium came from salt.
Full row
| Nutrient | Per 100 g | Unit |
|---|---|---|
| Sodium | 0 | mg |
| Water | 94.1 | g |
| Carbohydrate | 4.78 | g |
| Fibre | 0.942 | g |
| Protein | 0.715 | g |
| Fat | 0.106 | g |
| Calcium | 7.5 | mg |
| Iron | 0.186 | mg |
| Potassium | 163 | mg |
| Magnesium | 9 | mg |
| Vitamin C | 99.5 | mg |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2258588. Full record.