Know what’s on your plate
Green sweet pepper
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 20 kcal —
- Protein 0.9 g 2%
- Carbohydrate 2.9 g 1%
- Fat 0.2 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1.7 g 6%
- Sugars 2.4 g —
- Sodium 3 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 18 µg 2%
- Vitamin C 80.4 mg 89%
- Vitamin D 0 µg 0%
- Vitamin E 0.37 mg 2%
- Vitamin K 7.4 µg 6%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.48 mg 3%
- Pantothenic acid (B5) 0.1 mg 2%
- Vitamin B6 0.22 mg 13%
- Folate (B9) 10 µg 3%
- Vitamin B12 0 µg 0%
- Choline 5.5 mg 1%
Minerals
- Calcium 10 mg 1%
- Iron 0.34 mg 2%
- Magnesium 10 mg 2%
- Phosphorus 20 mg 2%
- Potassium 175 mg 4%
- Zinc 0.13 mg 1%
- Copper 0.07 mg 7%
- Manganese 0.12 mg 5%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 20 | 0.9 g | 2.9 g | 0.2 g |
| 1 × cup, chopped | 149 g | 30 | 1.3 g | 4.4 g | 0.3 g |
| 1 × cup, sliced | 92 g | 18 | 0.8 g | 2.7 g | 0.2 g |
| 1 × tbsp | 9.3 g | 2 | 0.1 g | 0.3 g | 0 g |
| 1 × large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | 164 g | 33 | 1.4 g | 4.8 g | 0.3 g |
| 1 × medium (approx 2-3/4" long, 2-1/2" dia) | 119 g | 24 | 1 g | 3.5 g | 0.2 g |
| 1 × ring (3" dia, 1/4" thick) | 10 g | 2 | 0.1 g | 0.3 g | 0 g |
| 1 × small | 74 g | 15 | 0.6 g | 2.2 g | 0.1 g |
| 1 × strips | 27 g | 5 | 0.2 g | 0.8 g | 0 g |
| 2 × cup, chopped | 298 g | 60 | 2.6 g | 8.8 g | 0.5 g |
| ½ × cup, chopped | 74.5 g | 15 | 0.6 g | 2.2 g | 0.1 g |
| 3 × cup, chopped | 447 g | 89 | 3.8 g | 13 g | 0.8 g |
Similar foods
- Freeze-dried green sweet pepper314 kcal / 100 g
- Green bell pepperraw22 kcal / 100 g
- Green capsicumraw20 kcal / 100 g
- Yellow sweet pepperraw27 kcal / 100 g
- Sweet peppergreen, yellow or red, cooked, average33 kcal / 100 g
- Red sweet pepperraw26 kcal / 100 g
- Orange sweet pepperraw28 kcal / 100 g
- Bell pepperraw, Brazil24 kcal / 100 g
- Red bell pepperraw32 kcal / 100 g
- Capsicumraw24 kcal / 100 g
Questions about Green sweet pepper
How do you roast green sweet peppers?
Halve them lengthways and remove the seeds and white ribs. Toss with a little oil and roast cut-side down at 220 °C for about 20–25 minutes, until the skins blister and the flesh softens.
Do you need to peel a green sweet pepper before cooking it?
No: the skin is edible and usually softens enough in a stir-fry, stew or roast. To remove it, char the whole pepper under a hot grill, turning until blistered all over, then cover it briefly so the skin loosens before peeling.
How should you store green sweet peppers?
Keep whole peppers dry in the fridge’s crisper drawer; don’t wash them until you are ready to use them. Wrap cut pieces or seal them in a container and use within a few days.
What can you make with green sweet peppers?
They are a classic base for fajitas and chilli, and work well in a Greek salad, ratatouille or a vegetable stir-fry. For stuffed peppers, halve them, fill with cooked rice, beans or mince, and bake until tender.
How do you choose a good green sweet pepper?
Look for firm, glossy skin without soft patches or wrinkles, and a pepper that feels heavy for its size. A fresh green pepper should have a crisp stem rather than one that is shrivelled or mouldy.
Can you freeze green sweet peppers?
Yes. Remove the stem, seeds and ribs, slice or dice the pepper, and freeze the pieces in a single layer before bagging them; use them straight from frozen in cooked dishes, as thawed pepper turns soft.
Are green sweet peppers less sweet than red peppers?
Usually: green peppers are picked before they ripen fully, so they taste more vegetal and sometimes slightly bitter, while red peppers are riper and sweeter. Red sweet peppers also contain more vitamin C (80.4 mg per 100 g versus 80.4 mg for green sweet peppers).
Source: USDA FoodData Central 170427 · per 100 g · carbohydrate per EU label, fibre excluded
