Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, with salt
Food Group: Vegetables and Vegetable Products
Category: Peppers
Popular tags: red pepper, red peppers,
Serving Sizes: large serving (3.5 oz) |
Nutrition FactsServing Size: large serving (3.5 oz) |
||
|---|---|---|
| Amount Per Serving |
% Daily Value** | |
| Calories | 18 kcal |
0% |
| Total Fat | 0.2 g |
0.3% |
| Saturated Fat | 0 g |
0.1% |
| Polyunsaturated Fat | 0.1 g |
0% |
| Monounsaturated Fat | 0 g |
0% |
| Cholesterol | - | - |
| Sodium | 240 mg |
10% |
| Potassium | 72 mg |
2.1% |
| Carbohydrate | 3.9 g |
1.3% |
| Protein | 1 g |
1.9% |
| Vitamin A | 3343 IU |
66.9% |
| Vitamin C | 41.2 mg |
68.7% |
| Thiamin | 0.1 mg |
3.4% |
| Riboflavin | 0 mg |
1.8% |
| Niacin | 1.1 mg |
5.4% |
| Vitamin B-6 | 0.1 mg |
5.4% |
| Folate | 10 mcg |
2.5% |
| Folic acid | - | - |
| Vitamin B-12 | - | - |
| Pantothenic acid | 0 mg |
0.2% |
| Calcium | 8 mg |
0.8% |
| Iron | 0.5 mg |
2.9% |
| Magnesium | 7 mg |
1.8% |
| Zinc | 0.1 mg |
0.3% |
| Copper | 0 mg |
2.2% |
| Phosphorus | 13 mg |
1.3% |
| Selenium | 0.2 mcg |
0.3% |
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* All food and nutrition data is from the USDA National Nutrient Database for Standard Reference (SR), Release 18.
** All daily values are from A Food Labeling Guide: Reference Values for Nutrition Labeling by the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Percentages shown are Based on a 2000 Calorie intake, for children and adults above the age of 4. To see percentages for your entire meal, please Join Mealographer.