Nutritional Value Of Bell Peppers

Bell peppers belong to the plant family Capsicum annuum and are native to countries like Mexico, Central, and Northern-south America. The main producers of this vegetable species are China, Turkey, Romania, Spain, Mexico, and Nigeria. They are also called sweet peppers, are glossy in appearance and come in a variety of colors, like red, yellow, orange, purple, brown, and black. Due to their high vitamin and mineral content, bell peppers are known for their beneficial effects on a number of systems in the human body, like cardio-vascular system and optic system, and are also important for maintaining general health and hygiene. To help you get a clear idea about the nutritional value of bell peppers, a Food Rating Chart has been provided in the lines below.

Bell Pepper Nutrition Facts

Amount of Bell Pepper: 1 large

Total Weight of Bell Pepper: 164 g

Nutrients	Amount
Basic Components
Protein	1.6 g
Carbohydrates	10.3 g
Water	151 g
Ash	0.8 g
Calories
Total Calories	213 KJ
Calories From Fat	18.4 KJ
Calories From Carbohydrate	167 KJ
Calories From Protein	27.2 KJ
Carbohydrates
Dietary Fiber	3.4 g
Glucose	3182 mg
Fructose	3706 mg
Fats
Total Fat	0.5 g
Poly Fat	0.1 g
Vitamins
Vitamin A	5135 IU
Vitamin A Alpha Carotene Beta Carotene	32.8 mcg 2663 mcg
Thiamin	0.1 mg
Riboflavin	0.1 mg
Niacin	1.6 mg
Vitamin B6	0.5 mg
Betaine	0.2 mg
Vitamin C	209 mg
Vitamin E (Alpha Tocopherol)	2.6 mg
Vitamin E (Beta Tocopherol)	0.1 mg
Vitamin E (Gamma Tocopherol)	0.2 mg
Folate	75.4 mcg
Vitamin K	8.0 mcg
Pantothenic Acid	0.5 mg
Minerals
Calcium	11.5 mg
Iron	0.7 mg
Magnesium	19.7 mg
Manganese	0.2 mg
Phosphorus	42.6 mg
Potassium	346 mg
Selenium	0.2 mcg
Sodium	6.6 mg
Zinc	0.4 mg
Saturated Fats
16:0 Palmitic	41.0 mg
18:0 Stearic	3.3 mg
Mono Fats
18:1 Oleic	3.3 mg
Poly Fats
18:2 Linoleic	73.8 mg
18:03 Linolenic	41.0 mg
Other Fats
Omega 3 Fatty Acids	41.0 mg
Omega 6 Fatty Acids	73.8 mg
Amino Acids
Alanine	42.6 mg
Arginine	59.0 mg
Aspartate	466 mg
Cystine	31.2 mg
Glutamate	346 mg
Glycine	45.9 mg
Histidine	27.9 mg
Isoleucine	34.4 mg
Leucine	59.0 mg
Lysine	59.0 mg
Phenylalanine	82.0 mg
Proline	39.4 mg
Serine	82.0 mg
Threonine	65.6 mg
Tryptophan	19.7 mg
Tyrosine	14.8 mg
Valine	50.8 mg

Buying & Storing Tips

Avoid bell peppers that have soft spots, blemishes, or darkened areas. Always select the ones that have deep bright colors and a firm skin. Also, look for the ones with green and fresh looking stems.
Generally, peppers should be heavy for their size and should have a firm texture, so that they yield gently to pressure.
The best season for buying peppers is summers, although they are available all through the year.
If you want to store bell peppers for a longer period, it is always advisable to keep them unwashed in the refrigerator.

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