Composition, per 100 g
Peppers, bell, red, 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 | 91.9 | g |
| Carbohydrate | 6.65 | g |
| Fibre | 1.16 | g |
| Protein | 0.896 | g |
| Fat | 0.126 | g |
| Calcium | 6.36 | mg |
| Iron | 0.353 | mg |
| Potassium | 213 | mg |
| Magnesium | 11 | mg |
| Vitamin C | 142 | mg |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2258590. Full record.