Know what’s on your plate
Sweet pepper
Calories & nutrition facts
green, yellow or red, cooked, average
Nutrition facts
Per 100 g% DV- Calories 33 kcal —
- Protein 1.1 g 2%
- Carbohydrate 5.4 g 2%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 2 g 7%
- Sugars 5.1 g —
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 82 mg 91%
- Vitamin E 0.9 mg 6%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.78 mg 5%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.29 mg 17%
Minerals
- Calcium 8.9 mg 1%
- Magnesium 12.9 mg 3%
- Phosphorus 24 mg 2%
- Potassium 180 mg 4%
- Zinc 0.18 mg 2%
- Copper 0.03 mg 3%
- Manganese 0.1 mg 4%
- Iodine 1.7 µg 1%
Similar foods
- Yellow sweet pepperraw22 kcal / 100 g
- Red sweet pepperraw29 kcal / 100 g
- Green sweet peppercooked17 kcal / 100 g
- Yellow or orange sweet peppercooked27 kcal / 100 g
- Orange sweet pepperraw28 kcal / 100 g
- Bell pepperraw, Brazil24 kcal / 100 g
- Red bell pepperraw32 kcal / 100 g
- Green bell pepperraw22 kcal / 100 g
- Yellow bell pepperboiled, drained, without oil, without salt30 kcal / 100 g
- Capsicumboiled, microwaved or steamed, drained26 kcal / 100 g
Questions about Sweet pepper
Do you need to peel sweet peppers before eating or cooking them?
No. Rinse them, cut away the stalk and remove the seeds and white ribs if you prefer a milder, less bitter taste; the skin is fine to eat.
How do you roast sweet peppers in the oven?
Halve and deseed them, then roast skin-side up at 220 °C for about 25–30 minutes, until the skin is blistered and blackened in places. Cover for 10 minutes after roasting, then the loosened skin is easier to peel.
Can you freeze sweet peppers?
Yes. Remove the stalk and seeds, slice or dice them, and freeze in a sealed bag; there is no need to blanch them first. They soften after thawing, so use them straight from frozen in soups, stews or stir-fries rather than salads.
What goes well with sweet peppers?
They pair well with tomatoes, onions, garlic, aubergine and courgette. Add them to ratatouille, fajitas or a chopped salad, or stuff them with rice, herbs and beans and bake until tender.
Are green and red sweet peppers the same pepper?
Often, yes: green peppers are commonly picked before they ripen, while red ones have ripened longer and taste sweeter. Red sweet pepper has 29 kcal per 100 g, compared with 20 kcal in green sweet pepper.
Are sweet peppers a good source of vitamin C?
Yes. Sweet pepper is high in vitamin C, with 82 mg per 100 g; eating it raw avoids the losses that can occur with cooking.
How should you store sweet peppers?
Keep whole sweet peppers in the fridge, ideally in the vegetable drawer, and use them while they are firm and unwrinkled. Once cut, store them in a covered container in the fridge and use within a few days.
Source: ANSES–Ciqual (France) 19999 · per 100 g · carbohydrate per EU label, fibre excluded
