Peppers, green, cooked: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
Cooked green peppers offer a milder, sweeter flavor and a tender texture compared to their raw counterparts, perfect for adding body and color to dishes. --- RECIPE --- Servings: 2-3 Prep Time: 15 minutes Ingredients: - 2 medium green bell peppers - 1 tablespoon cooking oil - Salt to taste - Black pepper to taste Instructions: 1. Wash peppers, remove stems and seeds, and slice into strips or dice. 2. Heat oil in a skillet over medium-high heat. 3. Add sliced peppers and cook, stirring occasionally, for 8-12 minutes, or until tender-crisp and slightly browned. 4. Season with salt and pepper before serving.
Per 100g reference serving, Peppers, green, cooked provides 47 kcal of energy, 0.74g protein (6% of calories), 4.83g total carbohydrates (41% of calories, including 0.9g dietary fiber and 2.42g sugars), and 2.76g total fat (53% of calories).
Vitamins Profile in Peppers, green, cooked (Per 100g)
Track how Peppers, green, cooked contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 85.3 mg | 94.8% DV |
| Vitamin A (RAE) | 29 µg | 3.2% DV |
| Vitamin E (Alpha-Tocopherol) | 0.77 mg | 5.1% DV |
| Vitamin K (Phylloquinone) | 9.6 µg | 8% DV |
| Vitamin B1 (Thiamin) | 0.035 mg | 2.9% DV |
| Vitamin B2 (Riboflavin) | 0.085 mg | 6.5% DV |
| Vitamin B3 (Niacin) | 0.609 mg | 3.8% DV |
| Vitamin B6 (Pyridoxine) | 0.241 mg | 14.2% DV |
| Total Folate (Vitamin B9) | 19 µg | 4.8% DV |
| Folate (Dietary Folate Equivalents) | 19 µg | 4.8% DV |
| Natural Food Folate | 19 µg | 4.8% DV |
| Choline | 5.8 mg | 1.1% DV |
| Preformed Retinol | 11 µg | 1.2% DV |
| Beta-Carotene | 204 µg | 5.7% DV |
| Alpha-Carotene | 20 µg | 1.7% DV |
| Beta-Cryptoxanthin | 7 µg | 1.2% DV |
| Lutein + Zeaxanthin | 327 µg | 3.3% DV |
Minerals & Electrolytes in Peppers, green, cooked (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 0.2 mg | 1.1% DV |
| Calcium (Ca) | 8 mg | 0.6% DV |
| Magnesium (Mg) | 9 mg | 2.1% DV |
| Potassium (K) | 165 mg | 3.5% DV |
| Zinc (Zn) | 0.13 mg | 1.2% DV |
| Phosphorus (P) | 17 mg | 1.4% DV |
| Copper (Cu) | 0.059 mg | 6.6% DV |
| Sodium (Na) | 126 mg | 5.5% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.093 g | 5.8% DV |
| Linoleic Acid (Omega-6 PUFA) | 0.731 g | 5.2% DV |
| Monounsaturated Fat (MUFA) | 0.949 g | 3.2% DV |
| Polyunsaturated Fat (PUFA) | 0.823 g | 4.1% DV |
| Saturated Fat (SFA) | 0.752 g | 3.8% DV |
| Dietary Cholesterol | 2 mg | 0.7% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
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Frequently Asked Questions
100 grams of Peppers, green, cooked contains 47 calories (kcal), 0.74g of protein, 4.83g of carbohydrates (0.9g fiber, 2.42g total sugars), and 2.76g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Peppers, green, cooked has an estimated food pH of 6 and a Potential Renal Acid Load (PRAL) score of -2.81 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Peppers, green, cooked: None of the Top 9 major allergens. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 6+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Peppers, green, cooked by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.