Ingredients
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Vegetables
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Peppers (capiscum)
Peak season
Season
Jul–Sep
Ruled by
♂ Mars
Calories
20 kcal
Protein
2.9 g
MW references
8
Peppers (capiscum)
Capsicums reach their peak between July and September, when British-grown varieties are at their sweetest and most vibrant. While imports provide a year-round staple, the summer harvest offers the best quality. They are an exceptional source of vitamins C and A, providing a crisp, colorful base for numerous cuisines.
Nutrition facts
Per 100 g
Energy20 kcal / 83 kJ
Protein2.9 g
Carbs0.7 g
— of which sugars0.7 g
Fat0.6 g
Salt7 mg Na
Vitamin C120.0 mg
Iron1.20 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Peppers, capsicum, chilli, green, raw · 13-316 · DG
Literature sources;
Energy & Proximates
Energy20.00kcal
Energy83.00kJ
Water85.70g
Protein2.90g
Fat0.60g
Carbohydrates0.70g
of which sugars0.70g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)—g
Alcohol—g
Fat Breakdown
Total fat0.60g
Saturated—g
Monounsaturated—g
Polyunsaturated—g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium7.00mg
Potassium220.00mg
Calcium30.00mg
Magnesium24.00mg
Phosphorus80.00mg
Iron1.200mg
Copper—mg
Zinc0.400mg
Selenium—µg
Iodine—µg
Vitamins
Vitamin A29.00µg
Vitamin D—µg
Vitamin E—mg
Vitamin C120.00mg
Thiamin (B1)0.070mg
Riboflavin (B2)0.080mg
Niacin (B3)1.100mg
Vitamin B6—mg
Vitamin B12—µg
Folate29.00µg
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