Know what’s on your plate
Red sweet pepper
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 26 kcal —
- Protein 1 g 2%
- Carbohydrate 3.9 g 1%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 2.1 g 8%
- Sugars 4.2 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 157 µg 17%
- Vitamin C 128 mg 142%
- Vitamin D 0 µg 0%
- Vitamin E 1.6 mg 11%
- Vitamin K 4.9 µg 4%
- Thiamin (B1) 0.05 mg 5%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 0.98 mg 6%
- Pantothenic acid (B5) 0.32 mg 6%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 46 µg 12%
- Vitamin B12 0 µg 0%
- Choline 5.6 mg 1%
Minerals
- Calcium 7 mg 1%
- Iron 0.43 mg 2%
- Magnesium 12 mg 3%
- Phosphorus 26 mg 2%
- Potassium 211 mg 4%
- Zinc 0.25 mg 2%
- Copper 0.02 mg 2%
- Manganese 0.11 mg 5%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 26 | 1 g | 3.9 g | 0.3 g |
| 1 × cup, chopped | 149 g | 39 | 1.5 g | 5.9 g | 0.4 g |
| 1 × cup, sliced | 92 g | 24 | 0.9 g | 3.6 g | 0.3 g |
| 1 × tablespoon | 9.3 g | 2 | 0.1 g | 0.4 g | 0 g |
| 1 × large (2-1/4 per pound, approx 3-3/4" long, 3" dia.) | 164 g | 43 | 1.6 g | 6.4 g | 0.5 g |
| 1 × medium (approx 2-3/4" long, 2-1/2 dia.) | 119 g | 31 | 1.2 g | 4.7 g | 0.4 g |
| 1 × small | 74 g | 19 | 0.7 g | 2.9 g | 0.2 g |
| 1 × ring (3" dia., 1/4" thick) | 10 g | 3 | 0.1 g | 0.4 g | 0 g |
| 2 × cup, chopped | 298 g | 77 | 3 g | 12 g | 0.9 g |
| ½ × cup, chopped | 74.5 g | 19 | 0.7 g | 2.9 g | 0.2 g |
| 3 × cup, chopped | 447 g | 116 | 4.4 g | 18 g | 1.3 g |
| 4 × cup, chopped | 596 g | 155 | 5.9 g | 23 g | 1.8 g |
Similar foods
- Freeze-dried red sweet pepper314 kcal / 100 g
- Red bell pepperraw32 kcal / 100 g
- Red pepperraw29 kcal / 100 g
- Yellow sweet pepperraw27 kcal / 100 g
- Green sweet pepperraw20 kcal / 100 g
- Orange sweet pepperraw28 kcal / 100 g
- Sweet peppergreen, yellow or red, cooked, average33 kcal / 100 g
- Bell pepperraw, Brazil24 kcal / 100 g
- Yellow or orange sweet pepperraw26 kcal / 100 g
- Cayenne red pepperraw376 kcal / 100 g
Questions about Red sweet pepper
How do you roast red sweet pepper in the oven?
Halve it lengthways and remove the seeds and white ribs. Roast cut-side down at 220 °C for about 25–30 minutes, until the skin is blistered and blackened; cover for 10 minutes, then peel.
Can you eat red sweet pepper raw, including the seeds?
Yes. Wash it, remove the stem and seeds if you prefer, then slice it for salads, sandwiches or dips; the pale ribs are edible but can taste slightly bitter.
How do you store red sweet pepper so it stays crisp?
Keep it whole and dry in the fridge’s vegetable drawer, where it usually stays crisp for around a week. Once cut, seal it in a container and use it within a few days.
What can you cook with red sweet pepper?
It works well in ratatouille, fajitas, shakshuka and pepper-and-tomato sauces. For a quick side, sauté strips with onion over medium heat for 8–10 minutes until softened and lightly browned.
Can you freeze red sweet pepper?
Yes. Remove the stem, seeds and ribs, cut it into strips or dice, and freeze in a single layer before packing into a sealed bag. It can go straight from frozen into soups, stews and stir-fries; thawed pepper is softer, so it is less suited to salads.
Is red sweet pepper hotter than red chilli pepper?
No: red sweet pepper is mild, while red chilli pepper contains capsaicin and can be very hot. They are not interchangeable in equal amounts; use chilli sparingly when a recipe calls for heat.
Is red sweet pepper a good source of vitamin C?
Yes. A medium pepper, about 119 g, provides 128 mg of vitamin C; eating it raw avoids the losses that can occur with prolonged cooking.
Why does red sweet pepper taste sweeter than green pepper?
A red pepper has ripened for longer on the plant, so its flavour becomes sweeter and fruitier than that of a green pepper picked earlier. It is also usually softer when cooked.
Source: USDA FoodData Central 170108 · per 100 g · carbohydrate per EU label, fibre excluded
