Substrate

Pepper

1 named fermented preparation, across 2 regions.

Pickle	Region	Method	Salt	Terminal pH
Kimchi	Korea, East Asia	brined	2.0 to 4.0 % w/w	-

Composition

USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.

Food	Sodium mg/100 g	Energy kcal	Dataset
Peppers, jalapeno, raw	3	29	SR Legacy
Peppers, chili, green, canned	397	21	SR Legacy
Peppers, hungarian, raw	1	29	SR Legacy
Peppers, pasilla, dried	89	345	SR Legacy
Pepper, banana, raw	13	27	SR Legacy
Peppers, serrano, raw	10	32	SR Legacy
Peppers, ancho, dried	43	281	SR Legacy
Peppers, hot pickled, canned	1430	22	SR Legacy
Peppers, sweet, green, sauteed	17	116	SR Legacy
Peppers, sweet, red, raw	4	26	SR Legacy
Peppers, sweet, green, raw	3	20	SR Legacy
Peppered loaf, pork, beef	732	149	SR Legacy
Peppers, bell, green, raw	0	-	Foundation
Peppers, bell, yellow, raw	0	-	Foundation
Peppers, bell, red, raw	0	-	Foundation
Peppers, bell, orange, raw	0	-	Foundation
Pepper steak	244	145	Survey (FNDDS)
Sausage and peppers, no sauce	551	247	Survey (FNDDS)
Peppers, hot, raw	6	34	Survey (FNDDS)
Peppers, raw, NFS	0	27	Survey (FNDDS)
Peppers, sweet, green, raw	0	23	Survey (FNDDS)
Peppers, banana, raw	13	27	Survey (FNDDS)
Peppers, green, cooked	126	47	Survey (FNDDS)
Peppers, red, cooked	126	55	Survey (FNDDS)
Peppers, hot, cooked	132	59	Survey (FNDDS)
Stuffed jalapeno pepper	444	241	Survey (FNDDS)
Hot pepper sauce	633	12	Survey (FNDDS)
Peppers, sweet, pickled	944	43	Survey (FNDDS)
Peppers, hot, pickled	1430	22	Survey (FNDDS)
Peppers, jalapenos	716	26	Survey (FNDDS)
Green pepper, cooked, as ingredient	0	25	Survey (FNDDS)
Peppers, jalapeno, seeded, raw	0	-	Foundation
Peppers, poblano, seeded, raw	0	-	Foundation
Peppers, serrano, seeded, raw	0	-	Foundation

Composition

Where