Composition, per 100 g
Peppers, red, cooked
Survey (FNDDS), published . Other red and orange vegetables.
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 | 55 | kcal |
| Water | 88.88 | g |
| Carbohydrate | 6.71 | g |
| Fibre | 1.2 | g |
| Protein | 0.92 | g |
| Fat | 2.78 | g |
| Calcium | 6 | mg |
| Iron | 0.36 | mg |
| Potassium | 215 | mg |
| Magnesium | 11 | mg |
| Vitamin C | 121.5 | mg |
| Vitamin K | 7.1 | ug |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 2709977. Full record.