Pepper (green)

Zoom on carbohydrates

• Raw green peppers are low in sugar* as they contain less than 5 g per 100 g.
• The carbohydrate content of raw green pepper (3.43 g per 100 g) is lower than the average carbohydrate quantity found in raw vegetables (4.45 g per 100 g).
• These are mainly fructose (1.50 g per 100 g) and glucose (1.50 g per 100 g).

Zoom on fibres

• Raw green pepper is a source of fibre* as it provides more than 3 g per 100 g, i.e. 3.20 g per 100 g.
• This amount is higher than the average quantity of fibre found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• Raw green pepper provides less protein (0.81 g per 100 g) than the average quantity of this macronutrient in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Raw green peppers are fat-free* as they contain less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.

Zoom on minerals and trace elements

• Raw green pepper provides the equivalent of 8% of DRVs for potassium, i.e. 160 mg per 100 g.
• The other minerals and trace elements are present in smaller quantities as they represent less than 5% of DRVs.

Zoom on vitamins

• Raw green pepper is high in vitamin C as it provides the equivalent of 33.63% of DRVs, i.e. 26.90 mg per 100 g.
• It is also a source of:
  • vitamin B9 because it provides the equivalent of 27.55% of DRVs, i.e. 55.10 µg per 100 g;
  • vitamin B6 because it provides the equivalent of 15% of DRVs, i.e. 0.21 mg per 100 g.
• The other vitamins are present in smaller quantities, since they cover less than 4% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol 

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Flavonols and flavones, a subgroup of flavonoids, are predominantly present in raw green pepper composites, accounting for 45.76% and 44.70% of total identified polyphenols, respectively.
• Next come hydroxycinnamic acids, subgroups of phenolic acids, representing 9.53% of total polyphenols.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc

Sautéed green pepper (without fat) is low in energy*. On average, it provides 28.60 calories (kcal) per 100 g, i.e. 120 kJ. A green pepper weighs on average 125 to 250 g, which represents an energy intake of 35.75 to 71.50 kcal when sautéed. 

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) for 100 g net of sautéed green pepper without fat (except for the polyphenols table which refers to grilled green pepper). 

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on carbohydrates

• Sautéed green peppers are low in sugar* as they contain less than 5 g per 100 g.
• The carbohydrate content of sautéed green pepper (3.53 g per 100 g) is lower than the average carbohydrate quantity in cooked vegetables (4.85 g per 100 g).
• These are mainly glucose (1.60 g per 100 g) and fructose (1.50 g per 100 g).

Zoom on fibres

• Sautéed green peppers are a source of fibre* as they provide 3 g of fibre per 100 g.
• This amount is higher than the average fibre quantity in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• Sautéed green pepper provides less protein (1.25 g per 100 g) than the average amount of this macronutrient in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Sautéed green pepper is fat-free* as it contains less than 0.5 g of fat per 100 g.
• Its fat content (0.30 g per 100 g) is lower than the average amount found in cooked vegetables (0.53 g per 100 g).

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Sautéed green pepper provides a significant amount of potassium (200 mg per 100 g), equivalent to 10% of DRVs.
• The other minerals and trace elements are present in smaller quantities as they represent less than 6% of DRVs.

Zoom on vitamins

• Sautéed green pepper is high in vitamin C as it provides the equivalent of 80.75% of DRVs, i.e. 64.60 mg per 100 g.
• It is also a source of vitamin B6 as it provides the equivalent of 18.57% of DRVs, i.e. 0.26 mg per 100 g. According to the Ciqual 2020 table, cooked green pepper is the 3rd vegetable, after raw kale and red pepper (raw and cooked), that contains the most vitamin B6.
• It provides a significant amount of vitamin B9 (27.80 µg per 100 g), equivalent to 13.90 % of DRVs.
• The other vitamins are present in smaller quantities, since they cover less than 7% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol 

Zoom on polyphenols (grilled green pepper)

• Polyphenols are substances with an antioxidant effect.
• According to the folin method, grilled green pepper contains 1.53 mg of polyphenols per 100 g.

According to the definitions of nutrition claims as presented in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of cooked green pepper, the following claims may be used:

NUTRITION CLAIMS OF SAUTEED GREEN PEPPER (without fat)

• Low in energy (100 g of sautéed green pepper provide less than 40 kcal)
• Fat-free (100 g of sautéed green pepper contain less than 0.5 g of fat)
• Low in sugar (100 g of sautéed green pepper contain less than 5 g of sugar)
• High in vitamin C (100 g of sautéed green pepper provide more than 30% of DRVs)
• Source of fibre (100 g of sautéed green pepper provide more than 3 g of fibre)
• Source of vitamin B6 (100 g of sautéed green pepper provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of sautéed green pepper)

Vitamin C

• Vitamin C contributes to:
  • normal function of the immune system during and after intense physical exercise,
  • normal collagen formation for the normal function of blood vessels,
  • normal collagen formation for the normal function of bones,
  • normal collagen formation for the normal function of cartilage,
  • normal collagen formation for the normal function of gums,
  • normal collagen formation for the normal function of skin,
  • normal collagen formation for the normal function of teeth,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • normal psychological function,
  • normal function of the immune system,
  • protection of cells from oxidative stress,
  • reduction of tiredness and fatigue,
  • regeneration of the reduced form of vitamin E.
• Vitamin C increases iron absorption.

Vitamin B6

• Vitamin B6 contributes to:
  • normal cysteine synthesis,
  • normal homocysteine metabolism,
  • normal energy-yielding metabolism, 
  • normal functioning of the nervous system,
  • normal protein and glycogen metabolism,
  • normal psychological function,
  • normal red blood cell formation,
  • normal function of the immune system,
  • reduction of tiredness and fatigue,
  • regulation of hormonal activity.