Composition, per 100 g
Peppers, green, cooked
Survey (FNDDS), published . Other vegetables and combinations.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.32g / 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 | 126 | mg |
| Energy | 47 | kcal |
| Water | 91.08 | g |
| Carbohydrate | 4.83 | g |
| Fibre | 0.9 | g |
| Protein | 0.74 | g |
| Fat | 2.76 | g |
| Calcium | 8 | mg |
| Iron | 0.2 | mg |
| Potassium | 165 | mg |
| Magnesium | 9 | mg |
| Vitamin C | 85.3 | mg |
| Vitamin K | 9.6 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2709976. Full record.