Bell Peppers

Growing Practices and Nutritional Value

Roby Jose Ciju

All Rights Reserved. No parts of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of agrihortico

© 2013 AGRIHORTICO

Table of Contents

Bell Peppers: Introduction

Bell Pepper Varieties

Nutrition in Bell Peppers

Commercial Varieties

Production of Bell Peppers

Disease-Pest Management

Control of Pests and Diseases

After care of Capsicum Plants

Harvesting

Harvest Yield

Post-Harvest Management

Disorders

Physiological Disorders

Pathological Disorders

Other Common Postharvest Defects

Market for Bell Peppers

Export Markets

Local Markets

Production Economics of Bell Peppers

Bell Pepper Production Economics Worksheet

ANNEXURE 1: Nutrition in Bell Peppers

Nutrition in FRESH/RAW Green Sweet Peppers

Nutrition in COOKED Green Sweet Peppers (boiled and drained, without salt)

Nutrition in FROZEN Green Sweet Peppers (chopped, boiled and drained, without salt)

Nutrition in COOKED Green Sweet Peppers (boiled and drained, with salt)

Nutrition in CANNED Green Sweet Peppers (with solids and liquids)

Nutrition in Sauteed Green Sweet Peppers

Nutrition in FROZEN Green Sweet Peppers (chopped, cooked, boiled, drained, with salt)

Nutrition in FROZEN Green Sweet Peppers (chopped, unprepared)

Nutrition in Freeze-Dried Green Sweet Peppers

Yellow Sweet Peppers

Nutrition in FRESH/RAW Yellow Sweet Peppers

Red Sweet Peppers

Nutrition in FRESH/RAW Red Sweet Peppers

Nutrition in Sauteed Red Sweet Peppers

Nutrition in Freeze-Dried Red Sweet Peppers

Nutrition in CANNED Red Sweet Peppers (with solids and liquids)

Nutrition in COOKED Red Sweet Peppers (boiled and drained, without salt)

Nutrition in COOKED Red Sweet Peppers (, boiled, drained, with salt)

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, without salt)

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, with salt)

Nutrition in FROZEN Red Sweet Peppers (chopped and unprepared)

Bell Peppers: Introduction

Scientific name of Bell pepper is Capsicum annum. The edible portion of the plant is its pod shapedfruit. It is a popular exotic vegetable used in many continental food preparations. It is a coolseason vegetable. Bell pepper is also known as sweet pepper and capsicum. Bell pepper can be grownboth as an open field crop and as a protected greenhouse crop. Under open field conditions,bell pepper is grown in hills during summers and during winters in plains. Under protectedconditions, bell pepper can be grown throughout the year.

Bell Pepper Varieties

Green and red bell peppers, yellow bell peppers, orange bell peppers, white bell peppers, purple bell peppers etc. are different varieties of bell peppers.

Cultivar/Variety

Description

Green and Red Bell Peppers

Green bell peppers: bitter and pungent

Red bell peppers: ripened green bell peppers and sweetest and less pungent of all bell pepper varieties

Yellow Bell Peppers

Less pungent and sweeter than green bell peppers

Others: Orange Bell Peppers, Purple Bell Peppers  and White bell peppers

Pungency is less than and sweetness is more than that of green bell peppers

Nutrition in Bell Peppers

Nutrition in different varieties of bell peppers, both fresh and processed forms, is given in Annexure 1.

Commercial Varieties

Two types of cultivars are available in the market: open-pollinated and hybrid cultivars. Hybrid cultivars are highly popular because they are superior to open-pollinated cultivars both in terms of yield and quality. Two popular hybrid cultivars are Sun 1090, and Green Gold.Major open-pollinated cultivars are Bell Tower, California Wonder, and Yolo Wonder.

Popular bell pepper varieties grown in USA are Aladdin, Aristotle, Brigadier, Crusader, Double-Up,Enterprise-X3R, Excursion II, Heritage, Lafayette, Legionnaire, Olympus, Orion, Paladin, Patriot, Polaris, Revolution, Sentry, Snapper, Telestar, Wizard-X3R. Major specialty varieties of bell peppers are Cubanelle, Aruba,Biscayne, Key Largo, Ancho Villa, Cherry Bomb, Grande, Hercules, Inferno, Large Red Thick, Mesilla, Mitla, and Ventura.

Production of Bell Peppers

General production requirements for growing bell peppers are given below:

Planting Time

For hills is February to June

For plains is March to April

Soil Requirements

Light soils with good soil aeration

For example, red or sandy loam soils

Ideal pH is 5.5 to 6

Water Requirements

As and when required

Water logging and over watering should be avoided

Propagation

Via seeds

Seed Rate

Hybrid Cultivars 250g/Ha

Open-Pollinated Cultivars 300g/Ha

Raising of Seedlings

seedlings are either raised in well-prepared nursery beds or in individual plastic trays filled with sterilized growing-media

For open field cultivation of bell peppers, seedlings may be raised in nursery beds while for greenhouse production of bell peppers, seedlings may be raised in plastic trays filled with growing media.

Beds are with a size of 7.5m long x 1.2m wide x 15cm high; bed to bed distance: 50 cm

Plastic trays are with cell size of 1.5" × 1.5"

Nursery Bed preparation

Soil fertility of the beds is enhanced by adding farmyard manure and by adding

15:15:15 mixture of NPK @ 0.5kg /bed

Sowing of Seeds in nursery beds

Row to row distance - 7.5cm

Depth of seed sowing - at least 1cm deep

Light mulching with a biodegradable material is done after seed sowing until seed germination

Sowing of seeds in trays

Trays are treated with a fungicidal solution

Then seeds are sown directly in each cell

Trays are after seed sowing covered with a polythene sheet until seed germination

Seed Germination

within 8-10 days

Temperature Requirement

below 30 degree Celsius

Fertilizer Requirements for Seedlings

Two applications of a fertilizer mixture (calcium nitrate and potassium nitrate @ 2g each) which is dissolved in a liter of water are recommended. First application is at 25 DAS(days after sowing)  and second application is 35 DAS

Method of fertilizer application

Fertigation

Transplanting

40-45 days old seedlings are used for transplanting

Hardening of Seedlings

Hardening of seedlings is recommended before transplanting.

During hardening process, irrigation is stopped one week before transplanting.

Soil preparation for open field cultivation

Soil sterilization, soil fumigation or soil solarization, any of these, is recommended before soil preparation.  One or two weeks after soil treatment, soil may be prepared by tilling, leveling and conditioning. Fertility of the top soil may be enriched by adding loads of organic manures and farm yard manure.

Bed preparation

Field beds or ridges of convenient sizes are prepared and nursery-raised seedlings are planted along the ridges prepared on the field beds

Planting of Capsicum Seedlings

One and a half month old seedlings i.e. 45-day old seedlings at 4-5 leaves stage are most suitable for transplanting in the main fields

Planting Systems for Capsicum Cultivation

Single Row System of Planting: Only one row per bed; ideal spacing is 45cm × 45cm; ideal spacing for hybrids is 90 cm X 30cm

Double Row System Of Planting: Commonly practiced for commercial production as high planting density in this system of cultivation yields higher fruit yield per hectare; drip irrigation is more efficient; 2 rows per bed ; row to row distance is 45cm and bed to bed distance is 1m, plant to plant spacing within the row is 30–45cm

Training of Capsicum Plants

Pinching is generally advised for vigorous vegetative growth and fruit set. During pinching, buds from the first and second nodes are removed; sometimes, unproductive branches below the first node are also removed by clipping them off.

Staking of Capsicum Plants

Staking using either wooden logs or bamboo sticks or similar strong supports is advised for tall growing hybrid capsicum plants

Fertilizer Schedule for Capsicum Plants

Capsicum plants require heavy nutrition as they are heavy feeders; and therefore fertilization schedule should be carefully planned. FYM (farmyard manure) @ 25tons/hectare is recommended at the time of field preparation for mixing with the top soil. For better results, apply adequate quantities of neem cake along with FYM. An ideal fertilizer schedule for Capsicum Plants is as given below:

Open-Pollinated Cultivars NPK @120:80:50kg /Ha

Hybrid Cultivars NPK @200:180:150kg/Ha

1/3 rd of N and full quantities of P and K are applied as basal dose and 2/3 rd of N is applied in two equal doses 30 and 60 days after transplanting While fertilizing the plants, care must be taken not to apply excess nitrogen as it may cause blossom-end rot of capsicum plants. If traditional irrigation methods are followed, after fertilizer application, main field is irrigated through furrow system of irrigation; and then capsicum seedlings are planted. If drip irrigation system is followed, fertigation is practiced; that is, fertilizers are supplied through drip irrigational water.

Irrigation Requirements for Capsicum Plants

Frequent irrigation during vegetative growth phase of the plants is recommended for capsicum plants in order to avoid water stress for the growing plants. If proper production practices are followed, 15 irrigations are ideal for a small plantation of capsicum plants. Drip irrigation system is highly effective as it causes neither overwatering nor under watering. Overwatering results in leaf curl while under watering results in moisture stress.

Disease-Pest Management

Major pests of bell peppers are cutworms, aphids, whiteflies, flower thrips, mites, and the pepper weevil. Sometimes, root-knot nematodes may also be a problem.

Major diseases are bacterial wilt, bacterial spot, powdery mildew, damping-off, and other root-rots caused by Phytophthora or Pythium. Viral diseases are also a problem in bell pepper cultivation.

Control of Pests and Diseases

The best control measure is to keep a healthy ecosystem. Key components of a healthy agro ecosystem include:

1. Proper land preparation prior to planting

2. Improving soil fertility by the use of organic manures and fertilizers, organic mulches, and rotation with cover crops

3. Selection of varieties adapted to the location

4. Proper irrigational management to prevent Drought or Waterlogging

5. Use of windbreaks and/or intercrops to minimize damage caused by excessive winds

6. Intercropping with compatible crops

7. Understanding about pest life-cycles

After care of Capsicum Plants

After the seedlings get well established in the main field, mulching is done with biodegradable materials in order to retain soil moisture and to avoid moisture stress at the root zone. Capsicum plants have a bidirectional root development; therefore root zone should never be disturbed while plants are growing. If root zones of growing capsicum plants are disturbed, it may cause blossom-end rot of the plants. Weeding is a mandatory cultural practice and manual weeding is recommended in India as manpower is cheap here. Chemical weed control may also be practiced alternatively.

Harvesting

It takes about 45 days after transplanting of the plants for the fruits to develop into maturity. Fruits are harvested at ripe green stage and capsicum plants are irrigated two days before scheduled harvesting date to facilitate harvesting process. Fruits are harvested by hand picking using a sharp knife. Fruits may be harvested during a period of 7 – 10 days. Times of pickings differ with varietal types. For open-pollinated varieties, SIX pickings are done while for hybrid varieties TWELVE pickings can be done.

Harvest Yield

Yield of the capsicum depends on its varietal type and production practices. Under normal cultural practices the yield may be as shown in the following table:

Open-Pollinated Varieties

10-15 Tons/Acre

Hybrid Varieties

20-25 Tons/Acre

Post-Harvest Management

Capsicum fruits are susceptible to sunscald if they remain in the open sun for a long time. Field heat should also be removed from freshly harvested bell peppers as soon as possible. Therefore it is recommended that freshly harvested capsicums should immediately be transported to pack houses for post-harvest processing.

Maturity Indices

Green Peppers: fruit size, firmness, color

Colored Peppers: minimum 50% coloration

Quality Indices

Uniform shape, size and color typical of variety

Firmness

Freedom from defects such as cracks, decay, sunburn

Optimum Temperature

Peppers should be cooled as soon as possible to reduce water loss. Peppers stored above 7.5°C (45°F) suffer more water loss and shrivel. Storage at 7.5°C (45°F) is best for maximum shelf-life (3-5 weeks); peppers can be stored at 5°C (41°F) for 2 weeks, and although this reduces water loss, chilling injury will begin to appear after that period. Symptoms of chilling injury include pitting, decay, discoloration of the seed cavity, softening without water loss. Ripe or colored peppers are less chilling sensitive than green peppers.

Optimum Relative Humidity

> 95%; firmness of peppers is directly related to water loss

Rates of Ethylene Production

Bell peppers are nonclimacteric in behavior and produce very low levels of ethylene: 0.1-0.2 µl/kg•hr at 10°-20°C (50°-68°F).

Responses to Ethylene

Bell Peppers respond very little to ethylene; to accelerate ripening or color change, holding partially colored peppers at warm temperatures of 20-25°C (68-77°F) with high humidity (>95%) is most effective.

Responses to Controlled Atmospheres (CA)

Peppers generally do not respond well to CA. Low O2 atmospheres (2-5% O2) alone have little effect on quality and high CO2 atmospheres (>5%) can damage peppers (pitting, discoloration, softening) especially if they are stored below 10°C (50°F). Atmospheres of 3% O2 + 5% CO2 were more beneficial for red than green peppers stored at 5°C (41°F) to 10°C (50°F) for 3-4 weeks.

Source: UC Davis

Rates of Respiration

Temperature

5°C (41°F)

10°C (50°F)

20°C (68°F)

ml CO2/kg•hr

3-4

5-8

18-20

To calculate heat production multiply ml CO2/kg•hr by 440 to get BTU/ton/ day or by 122 to get kcal/metric ton/day.

Disorders

Physiological Disorders

Blossom end rot

This disorder occurs as a slight discoloration or a severe dark sunken lesion at the blossom end; it is caused by temporary insufficiencies of water and calcium and may occur under high temperature conditions when the peppers are rapidly growing.

Pepper speck

This disorder appears as spot-like lesions that penetrate the fruit wall; cause is unknown; some varieties are more susceptible than others.

Chilling injury

Symptoms of chilling injury include surface pitting, water-soaked areas, decay (especially Alternaria), and discoloration of the seed cavity.

Pathological Disorders

On California-grown bell peppers, the most common decay organisms are Botrytis, Alternaria, and soft rots of fungal and bacterial origin.

Botrytis or Grey mold decay

This is a common decay-causing organism on peppers; field sanitation and prevention of wounds on the fruit help reduce its incidence. Botrytis will grow well at the recommended storage temperatures. High CO2levels (>10%) which can control Botrytis damage peppers. Hot water dips of peppers can effectively control botrytis rot (55°C [130°F] water for 4 minutes) without causing fruit injury.

Alternaria rot

The presence of black Alternaria rot, especially on the stem end of the pepper is a symptom of chilling injury; best control measure is to store at 7.2°C (45°F)

Bacterial Soft Rot

Soft rotting areas can be caused by several bacteria which attack damaged tissue; soft rots can also be common on washed or hydrocooled peppers where water sanitation was deficient.

Other Common Postharvest Defects

Mechanical damage (crushing, stem punctures, cracks, etc.) is very common on peppers; physical injury not only detracts from the visual quality of the peppers but also causes increased weight loss and decay.

Market for Bell Peppers

Export Markets

Major export markets of bell peppers are Canada, the USA, Europe and Russian Federation. Export by air or export by sea is commonly used for exporting bell peppers. For export by air, product is transported the day after harvest. Export by sea is feasible when travel time is less than 14 days and product is kept at temperatures of 12–13°C. Each package should have appropriate labels and each label should have information pertaining to product, packing, weight, grade, producer, etc. Bell peppers have a well-established global market in Asia, Mexico, and Central America

Local Markets

Study local market before marketing your product for local or national markets. It is always advisable to know local preferences for certain varieties of bell peppers before growing them for local markets.

Production Economics of Bell Peppers

Bell Pepper Production Economics Worksheet

Assumptions

1.        Areacultivated: 1 acre

2.       Number of transplantsplanted: 18000

3.       Number of transplants survived: 17500

4.       Yield from 1 acre: 15500, 000 bushels

5.       Selling price per bushel: 12 USD

6.       Total income from sales of bell peppers: 15500, 000 *12

A. Pre-Harvest Fixed Costs/Fixed Capital

1.        Cost of Tractor and Farm machinery

2.       Land rental charges

3.       Overhead and management expenditure

Total Pre-Harvest Fixed Costs = 1+2+3

B. Pre-Harvest Variable Costs/Operating Capital

1.        Cost of Transplants

2.       Cost of Fertilizers

3.       Cost of Fumigant (for soil fumigation)

4.       Cost of Herbicides (weed control), insecticides (insect control) and fungicides (disease control)

5.       Cost of Tractor, Pickup truck  and Farm machinery

6.       Labor costs

7.       Miscellaneous costs= Cost of Plastic mulch, Scouting, Leveling land, Hand weeding, staking (Drive stakes, String, stakes, and plastic disposal, Clean ditches, Plastic string and Tie plants)

8.       Interest on operating capital @ 10%

Total Pre-Harvest Variable Costs = 1+2+3+4+5+6+7+8

C.  Harvest and Marketing Costs

1.        Cost of picking, packing and selling

2.       Cost of Containers

3.       Miscellaneous costs

Total Harvest and Marketing Costs: 1+2+3

ANNEXURE 1: Nutrition in Bell Peppers

Nutrition in FRESH/RAW Green Sweet Peppers

Nutrient

Unit

Value per 100.0g

cup, chopped

cup, sliced

tbsp

large (2-1/4 per lb, approx. 3-3/4" long, 3" dia)

medium (approx. 2-3/4" long, 2-1/2" dia)

ring (3" dia, 1/4" thick)

small

strips

149g

92g

9.3g

164g

119g

10g

74g

27g

Proximates

Water

g

93.89

139.9

86.38

8.73

153.98

111.73

9.39

69.48

25.35

Energy

kcal

20

30

18

2

33

24

2

15

5

Protein

g

0.86

1.28

0.79

0.08

1.41

1.02

0.09

0.64

0.23

Total lipid (fat)

g

0.17

0.25

0.16

0.02

0.28

0.2

0.02

0.13

0.05

Carbohydrate, by difference

g

4.64

6.91

4.27

0.43

7.61

5.52

0.46

3.43

1.25

Fiber, total dietary

g

1.7

2.5

1.6

0.2

2.8

2

0.2

1.3

0.5

Sugars, total

g

2.4

3.58

2.21

0.22

3.94

2.86

0.24

1.78

0.65

Minerals

Calcium, Ca

mg

10

15

9

1

16

12

1

7

3

Iron, Fe

mg

0.34

0.51

0.31

0.03

0.56

0.4

0.03

0.25

0.09

Magnesium, Mg

mg

10

15

9

1

16

12

1

7

3

Phosphorus, P

mg

20

30

18

2

33

24

2

15

5

Potassium, K

mg

175

261

161

16

287

208

18

130

47

Sodium, Na

mg

3

4

3

0

5

4

0

2

1

Zinc, Zn

mg

0.13

0.19

0.12

0.01

0.21

0.15

0.01

0.1

0.04

Vitamins

Vitamin C, total ascorbic acid

mg

80.4

119.8

74

7.5

131.9

95.7

8

59.5

21.7

Thiamin

mg

0.057

0.085

0.052

0.005

0.093

0.068

0.006

0.042

0.015

Riboflavin

mg

0.028

0.042

0.026

0.003

0.046

0.033

0.003

0.021

0.008

Niacin

mg

0.48

0.715

0.442

0.045

0.787

0.571

0.048

0.355

0.13

Vitamin B-6

mg

0.224

0.334

0.206

0.021

0.367

0.267

0.022

0.166

0.06

Folate, DFE

µg

10

15

9

1

16

12

1

7

3

Vitamin B-12

µg

0

0

0

0

0

0

0

0

0

Vitamin A, RAE

µg

18

27

17

2

30

21

2

13

5

Vitamin A, IU

IU

370

551

340

34

607

440

37

274

100

Vitamin E (alpha-tocopherol)

mg

0.37

0.55

0.34

0.03

0.61

0.44

0.04

0.27

0.1

Vitamin D (D2 + D3)

µg

0

0

0

0

0

0

0

0

0

Vitamin D

IU

0

0

0

0

0

0

0

0

0

Vitamin K (phylloquinone)

µg

7.4

11

6.8

0.7

12.1

8.8

0.7

5.5

2

Lipids

Fatty acids, total saturated

g

0.058

0.086

0.053

0.005

0.095

0.069

0.006

0.043

0.016

Fatty acids, total monounsaturated

g

0.008

0.012

0.007

0.001

0.013

0.01

0.001

0.006

0.002

Fatty acids, total polyunsaturated

g

0.062

0.092

0.057

0.006

0.102

0.074

0.006

0.046

0.017

Cholesterol

mg

0

0

0

0

0

0

0

0

0

Other

Caffeine

mg

0

0

0

0

0

0

0

0

0

Source: USDA Nutrient Database

Nutrition in COOKED Green Sweet Peppers (boiled and drained, without salt)

Nutrient

Unit

Value per 100.0g

cup, chopped or strips 135g

tablespoon, chopped 11.6g

Proximates

Water

g

91.87

124.02

10.66

Energy

kcal

28

38

3

Protein

g

0.92

1.24

0.11

Total lipid (fat)

g

0.2

0.27

0.02

Carbohydrate, by difference

g

6.7

9.04

0.78

Fiber, total dietary

g

1.2

1.6

0.1

Sugars, total

g

3.19

4.31

0.37

Minerals

Calcium, Ca

mg

9

12

1

Iron, Fe

mg

0.46

0.62

0.05

Magnesium, Mg

mg

10

14

1

Phosphorus, P

mg

18

24

2

Potassium, K

mg

166

224

19

Sodium, Na

mg

2

3

0

Zinc, Zn

mg

0.12

0.16

0.01

Vitamins

Vitamin C, total ascorbic acid

mg

74.4

100.4

8.6

Thiamin

mg

0.059

0.08

0.007

Riboflavin

mg

0.03

0.04

0.003

Niacin

mg

0.477

0.644

0.055

Vitamin B-6

mg

0.233

0.315

0.027

Folate, DFE

µg

16

22

2

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

23

31

3

Vitamin A, IU

IU

468

632

54

Vitamin E (alpha-tocopherol)

mg

0.5

0.68

0.06

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

9.8

13.2

1.1

Lipids

Fatty acids, total saturated

g

0.029

0.039

0.003

Fatty acids, total monounsaturated

g

0.013

0.018

0.002

Fatty acids, total polyunsaturated

g

0.106

0.143

0.012

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Green Sweet Peppers (chopped, boiled and drained, without salt)

Nutrient

Unit

Value per 100.0g

Proximates

Water

g

94.7

Energy

kcal

18

Protein

g

0.95

Total lipid (fat)

g

0.18

Carbohydrate, by difference

g

3.9

Fiber, total dietary

g

0.9

Minerals

Calcium, Ca

mg

8

Iron, Fe

mg

0.52

Magnesium, Mg

mg

7

Phosphorus, P

mg

13

Potassium, K

mg

72

Sodium, Na

mg

4

Zinc, Zn

mg

0.05

Vitamins

Vitamin C, total ascorbic acid

mg

41.2

Thiamin

mg

0.051

Riboflavin

mg

0.031

Niacin

mg

1.082

Vitamin B-6

mg

0.108

Folate, DFE

µg

10

Vitamin B-12

µg

0

Vitamin A, RAE

µg

15

Vitamin A, IU

IU

290

Vitamin D (D2 + D3)

µg

0

Vitamin D

IU

0

Lipids

Fatty acids, total saturated

g

0.027

Fatty acids, total monounsaturated

g

0.012

Fatty acids, total polyunsaturated

g

0.099

Cholesterol

mg

0

Source: USDA Nutrient Database

Nutrition in COOKED Green Sweet Peppers (boiled and drained, with salt)

Nutrient

Unit

Value per 100.0g

tbsp 11.6g

pepper 73g

cup, chopped 92g Proximates

Water

g

91.87

10.66

67.07

84.52

Energy

kcal

26

3

19

24

Protein

g

0.92

0.11

0.67

0.85

Total lipid (fat)

g

0.2

0.02

0.15

0.18

Carbohydrate, by difference

g

6.11

0.71

4.46

5.62

Fiber, total dietary

g

1.2

0.1

0.9

1.1

Sugars, total

g

3.19

0.37

2.33

2.93

Minerals

Calcium, Ca

mg

9

1

7

8

Iron, Fe

mg

0.46

0.05

0.34

0.42

Magnesium, Mg

mg

10

1

7

9

Phosphorus, P

mg

18

2

13

17

Potassium, K

mg

166

19

121

153

Sodium, Na

mg

238

28

174

219

Zinc, Zn

mg

0.12

0.01

0.09

0.11

Vitamins

Vitamin C, total ascorbic acid

mg

74.4

8.6

54.3

68.4

Thiamin

mg

0.059

0.007

0.043

0.054

Riboflavin

mg

0.03

0.003

0.022

0.028

Niacin

mg

0.477

0.055

0.348

0.439

Vitamin B-6

mg

0.233

0.027

0.17

0.214

Folate, DFE

µg

16

2

12

15

Vitamin B-12

µg

0

0

0

0

Vitamin A, RAE

µg

23

3

17

21

Vitamin A, IU

IU

468

54

342

431

Vitamin E (alpha-tocopherol)

mg

0.5

0.06

0.36

0.46

Vitamin D (D2 + D3)

µg

0

0

0

0

Vitamin D

IU

0

0

0

0

Vitamin K (phylloquinone)

µg

9.8

1.1

7.2

9

Lipids

Fatty acids, total saturated

g

0.029

0.003

0.021

0.027

Fatty acids, total monounsaturated

g

0.013

0.002

0.009

0.012

Fatty acids, total polyunsaturated

g

0.106

0.012

0.077

0.098

Cholesterol

mg

0

0

0

0

Other

Caffeine

mg

0

0

0

0

Source: USDA Nutrient Database

Nutrition in CANNED Green Sweet Peppers (with solids and liquids)

Nutrient

Unit

Value per 100.0g

cup, halves 140g

Proximates

Water

g

91.25

127.75

Energy

kcal

18

25

Protein

g

0.8

1.12

Total lipid (fat)

g

0.3

0.42

Carbohydrate, by difference

g

3.9

5.46

Fiber, total dietary

g

1.2

1.7

Minerals

Calcium, Ca

mg

41

57

Iron, Fe

mg

0.8

1.12

Magnesium, Mg

mg

11

15

Phosphorus, P

mg

20

28

Potassium, K

mg

146

204

Sodium, Na

mg

1369

1917

Zinc, Zn

mg

0.18

0.25

Vitamins

Vitamin C, total ascorbic acid

mg

46.5

65.1

Thiamin

mg

0.025

0.035

Riboflavin

mg

0.03

0.042

Niacin

mg

0.55

0.77

Vitamin B-6

mg

0.178

0.249

Folate, DFE

µg

16

22

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

8

11

Vitamin A, IU

IU

155

217

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Lipids

Fatty acids, total saturated

g

0.045

0.063

Fatty acids, total monounsaturated

g

0.02

0.028

Fatty acids, total polyunsaturated

g

0.161

0.225

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Nutrition in Sauteed Green Sweet Peppers

Nutrient

Unit

Value per 100.0g

cup chopped 115g

Proximates

Water

g

82.65

95.05

Energy

kcal

127

146

Protein

g

0.78

0.9

Total lipid (fat)

g

11.85

13.63

Carbohydrate, by difference

g

4.22

4.85

Fiber, total dietary

g

1.8

2.1

Sugars, total

g

2.17

2.5

Minerals

Calcium, Ca

mg

8

9

Iron, Fe

mg

0.3

0.34

Magnesium, Mg

mg

8

9

Phosphorus, P

mg

15

17

Potassium, K

mg

134

154

Sodium, Na

mg

17

20

Zinc, Zn

mg

0.06

0.07

Vitamins

Vitamin C, total ascorbic acid

mg

177

203.6

Thiamin

mg

0.042

0.048

Riboflavin

mg

0.048

0.055

Niacin

mg

0.582

0.669

Vitamin B-6

mg

0.196

0.225

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

14

16

Vitamin A, IU

IU

273

314

Vitamin E (alpha-tocopherol)

mg

1.4

1.61

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Vitamin K (phylloquinone)

µg

21.3

24.5

Lipids

Fatty acids, total saturated

g

1.59

1.829

Fatty acids, total monounsaturated

g

2.337

2.688

Fatty acids, total polyunsaturated

g

5.9

6.785

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Green Sweet Peppers (chopped, cooked, boiled, drained, with salt)

Nutrient

Unit

Value per 100.0g

cup, chopped or strips 135g

tablespoon, chopped 11.6g

Proximates

Water

g

94.7

127.84

10.99

Energy

kcal

16

22

2

Protein

g

0.95

1.28

0.11

Total lipid (fat)

g

0.18

0.24

0.02

Carbohydrate, by difference

g

3.31

4.47

0.38

Fiber, total dietary

g

0.9

1.2

0.1

Minerals

Calcium, Ca

mg

8

11

1

Iron, Fe

mg

0.52

0.7

0.06

Magnesium, Mg

mg

7

9

1

Phosphorus, P

mg

13

18

2

Potassium, K

mg

72

97

8

Sodium, Na

mg

240

324

28

Zinc, Zn

mg

0.05

0.07

0.01

Vitamins

Vitamin C, total ascorbic acid

mg

41.2

55.6

4.8

Thiamin

mg

0.051

0.069

0.006

Riboflavin

mg

0.031

0.042

0.004

Niacin

mg

1.082

1.461

0.126

Vitamin B-6

mg

0.108

0.146

0.013

Folate, DFE

µg

10

14

1

Vitamin B-12

µg

0

0

0

Vitamin A, IU

IU

290

392

34

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Lipids

Fatty acids, total saturated

g

0.027

0.036

0.003

Fatty acids, total monounsaturated

g

0.012

0.016

0.001

Fatty acids, total polyunsaturated

g

0.099

0.134

0.011

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Green Sweet Peppers (chopped, unprepared)

Nutrient

Unit

Value per 100.0g

package (10 oz) 284g

Proximates

Water

g

93.96

266.85

Energy

kcal

20

57

Protein

g

1.08

3.07

Total lipid (fat)

g

0.21

0.6

Carbohydrate, by difference

g

4.45

12.64

Fiber, total dietary

g

1.6

4.5

Minerals

Calcium, Ca

mg

9

26

Iron, Fe

mg

0.62

1.76

Magnesium, Mg

mg

8

23

Phosphorus, P

mg

17

48

Potassium, K

mg

91

258

Sodium, Na

mg

5

14

Zinc, Zn

mg

0.06

0.17

Vitamins

Vitamin C, total ascorbic acid

mg

58.7

166.7

Thiamin

mg

0.069

0.196

Riboflavin

mg

0.038

0.108

Niacin

mg

1.37

3.891

Vitamin B-6

mg

0.137

0.389

Folate, DFE

µg

14

40

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

18

51

Vitamin A, IU

IU

367

1042

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Lipids

Fatty acids, total saturated

g

0.031

0.088

Fatty acids, total monounsaturated

g

0.014

0.04

Fatty acids, total polyunsaturated

g

0.113

0.321

Cholesterol

mg

0

0

Source: USDA Nutrient Database

Nutrition in Freeze-Dried Green Sweet Peppers

Nutrient

Unit

Value per 100.0g

tbsp. 0.4g

cup 1.6g

Proximates

Water

g

2

0.01

0.03

Energy

kcal

314

1

5

Protein

g

17.9

0.07

0.29

Total lipid (fat)

g

3

0.01

0.05

Carbohydrate, by difference

g

68.7

0.27

1.1

Fiber, total dietary

g

21.3

0.1

0.3

Sugars, total

g

38.48

0.15

0.62

Minerals

Calcium, Ca

mg

134

1

2

Iron, Fe

mg

10.4

0.04

0.17

Magnesium, Mg

mg

188

1

3

Phosphorus, P

mg

327

1

5

Potassium, K

mg

3170

13

51

Sodium, Na

mg

193

1

3

Zinc, Zn

mg

2.41

0.01

0.04

Vitamins

Vitamin C, total ascorbic acid

mg

1900

7.6

30.4

Thiamin

mg

1.2

0.005

0.019

Riboflavin

mg

1.2

0.005

0.019

Niacin

mg

7.4

0.03

0.118

Vitamin B-6

mg

2.223

0.009

0.036

Folate, DFE

µg

229

1

4

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

282

1

5

Vitamin A, IU

IU

5640

23

90

Vitamin E (alpha-tocopherol)

mg

4

0.02

0.06

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

118.6

0.5

1.9

Lipids

Fatty acids, total saturated

g

0.447

0.002

0.007

Fatty acids, total monounsaturated

g

0.202

0.001

0.003

Fatty acids, total polyunsaturated

g

1.607

0.006

0.026

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Yellow Sweet Peppers

Nutrition in FRESH/RAW Yellow Sweet Peppers

Nutrient

Unit

Value per 100.0g

pepper, large (3-3/4" long, 3" dia) 186g

strips 52g

Proximates

Water

g

92.02

171.16

47.85

Energy

kcal

27

50

14

Protein

g

1

1.86

0.52

Total lipid (fat)

g

0.21

0.39

0.11

Carbohydrate, by difference

g

6.32

11.76

3.29

Fiber, total dietary

g

0.9

1.7

0.5

Minerals

Calcium, Ca

mg

11

20

6

Iron, Fe

mg

0.46

0.86

0.24

Magnesium, Mg

mg

12

22

6

Phosphorus, P

mg

24

45

12

Potassium, K

mg

212

394

110

Sodium, Na

mg

2

4

1

Zinc, Zn

mg

0.17

0.32

0.09

Vitamins

Vitamin C, total ascorbic acid

mg

183.5

341.3

95.4

Thiamin

mg

0.028

0.052

0.015

Riboflavin

mg

0.025

0.047

0.013

Niacin

mg

0.89

1.655

0.463

Vitamin B-6

mg

0.168

0.312

0.087

Folate, DFE

µg

26

48

14

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

10

19

5

Vitamin A, IU

IU

200

372

104

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Lipids

Fatty acids, total saturated

g

0.031

0.058

0.016

Cholesterol

mg

0

0

0

Source: USDA Nutrient Database

Red Sweet Peppers

Red bell peppers are ripened green bell peppers and sweetest and less pungent of all bell pepper varieties. Red bell peppers are rich in vitamin C and antioxidants lycopene and carotene.

Nutrition in FRESH/RAW Red Sweet Peppers

Nutrient

Unit

Value per 100.0g

cup, chopped 149g

cup, sliced 92g

tablespoon 9.3g

large (2-1/4 per pound, approx. 3-3/4" long, 3" dia.) 164g

medium (approx. 2-3/4" long, 2-1/2 dia.) 119 g

small 74g

ring (3" dia., 1/4" thick) 10g

Proximates

Water

g

92.21

137.39

84.83

8.58

151.22

109.73

68.24

9.22

Energy

kcal

31

46

29

3

51

37

23

3

Protein

g

0.99

1.48

0.91

0.09

1.62

1.18

0.73

0.1

Total lipid (fat)

g

0.3

0.45

0.28

0.03

0.49

0.36

0.22

0.03

Carbohydrate, by difference

g

6.03

8.98

5.55

0.56

9.89

7.18

4.46

0.6

Fiber, total dietary

g

2.1

3.1

1.9

0.2

3.4

2.5

1.6

0.2

Sugars, total

g

4.2

6.26

3.86

0.39

6.89

5

3.11

0.42

Minerals

Calcium, Ca

mg

7

10

6

1

11

8

5

1

Iron, Fe

mg

0.43

0.64

0.4

0.04

0.71

0.51

0.32

0.04

Magnesium, Mg

mg

12

18

11

1

20

14

9

1

Phosphorus, P

mg

26

39

24

2

43

31

19

3

Potassium, K

mg

211

314

194

20

346

251

156

21

Sodium, Na

mg

4

6

4

0

7

5

3

0

Zinc, Zn

mg

0.25

0.37

0.23

0.02

0.41

0.3

0.18

0.02

Vitamins

Vitamin C, total ascorbic acid

mg

127.7

190.3

117.5

11.9

209.4

152

94.5

12.8

Thiamin

mg

0.054

0.08

0.05

0.005

0.089

0.064

0.04

0.005

Riboflavin

mg

0.085

0.127

0.078

0.008

0.139

0.101

0.063

0.008

Niacin

mg

0.979

1.459

0.901

0.091

1.606

1.165

0.724

0.098

Vitamin B-6

mg

0.291

0.434

0.268

0.027

0.477

0.346

0.215

0.029

Folate, DFE

µg

46

69

42

4

75

55

34

5

Vitamin B-12

µg

0

0

0

0

0

0

0

0

Vitamin A, RAE

µg

157

234

144

15

257

187

116

16

Vitamin A, IU

IU

3131

4665

2881

291

5135

3726

2317

313

Vitamin E (alpha-tocopherol)

mg

1.58

2.35

1.45

0.15

2.59

1.88

1.17

0.16

Vitamin D (D2 + D3)

µg

0

0

0

0

0

0

0

0

Vitamin D

IU

0

0

0

0

0

0

0

0

Vitamin K (phylloquinone)

µg

4.9

7.3

4.5

0.5

8

5.8

3.6

0.5

Lipids

Fatty acids, total saturated

g

0.027

0.04

0.025

0.003

0.044

0.032

0.02

0.003

Fatty acids, total monounsaturated

g

0.003

0.004

0.003

0

0.005

0.004

0.002

0

Fatty acids, total polyunsaturated

g

0.07

0.104

0.064

0.007

0.115

0.083

0.052

0.007

Cholesterol

mg

0

0

0

0

0

0

0

0

Other

Caffeine

mg

0

0

0

0

0

0

0

0

Source: USDA Nutrient Database

Nutrition in Sauteed Red Sweet Peppers

Nutrient

Unit

Value per 100.0g

cup chopped 106g

Proximates

Water

g

78.95

83.69

Energy

kcal

133

141

Protein

g

1.04

1.1

Total lipid (fat)

g

12.75

13.52

Carbohydrate, by difference

g

6.57

6.96

Fiber, total dietary

g

1.8

1.9

Sugars, total

g

4.28

4.54

Minerals

Calcium, Ca

mg

7

7

Iron, Fe

mg

0.47

0.5

Magnesium, Mg

mg

12

13

Phosphorus, P

mg

23

24

Potassium, K

mg

193

205

Sodium, Na

mg

21

22

Zinc, Zn

mg

0.15

0.16

Vitamins

Vitamin C, total ascorbic acid

mg

162.8

172.6

Thiamin

mg

0.056

0.059

Riboflavin

mg

0.109

0.116

Niacin

mg

0.954

1.011

Vitamin B-6

mg

0.364

0.386

Folate, DFE

µg

2

2

Vitamin B-12

µg

0

0

Vitamin A, RAE

µg

138

146

Vitamin A, IU

IU

2760

2926

Vitamin E (alpha-tocopherol)

mg

3.09

3.28

Vitamin D (D2 + D3)

µg

0

0

Vitamin D

IU

0

0

Vitamin K (phylloquinone)

µg

16.4

17.4

Lipids

Fatty acids, total saturated

g

1.557

1.65

Fatty acids, total monounsaturated

g

2.287

2.424

Fatty acids, total polyunsaturated

g

5.719

6.062

Cholesterol

mg

0

0

Other

Caffeine

mg

0

0

Source: USDA Nutrient Database

Nutrition in Freeze-Dried Red Sweet Peppers

Nutrient

Unit

Value per 100.0g

tbsp. 0.4g

cup 1.6g

Proximates

Water

g

2

0.01

0.03

Energy

kcal

314

1

5

Protein

g

17.9

0.07

0.29

Total lipid (fat)

g

3

0.01

0.05

Carbohydrate, by difference

g

68.7

0.27

1.1

Fiber, total dietary

g

21.3

0.1

0.3

Sugars, total

g

40.77

0.16

0.65

Minerals

Calcium, Ca

mg

134

1

2

Iron, Fe

mg

10.4

0.04

0.17

Magnesium, Mg

mg

188

1

3

Phosphorus, P

mg

327

1

5

Potassium, K

mg

3170

13

51

Sodium, Na

mg

193

1

3

Zinc, Zn

mg

2.41

0.01

0.04

Vitamins

Vitamin C, total ascorbic acid

mg

1900

7.6

30.4

Thiamin

mg

1.2

0.005

0.019

Riboflavin

mg

1.2

0.005

0.019

Niacin

mg

7.4

0.03

0.118

Vitamin B-6

mg

2.223

0.009

0.036

Folate, DFE

µg

229

1

4

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

3863

15

62

Vitamin A, IU

IU

77261

309

1236

Vitamin E (alpha-tocopherol)

mg

4

0.02

0.06

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

114.2

0.5

1.8

Lipids

Fatty acids, total saturated

g

0.447

0.002

0.007

Fatty acids, total monounsaturated

g

0.202

0.001

0.003

Fatty acids, total polyunsaturated

g

1.607

0.006

0.026

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in CANNED Red Sweet Peppers (with solids and liquids)

Nutrient

Unit

Value per 100.0g

cup, halves 140g

cup, halves 70g

Proximates

Water

g

91.25

127.75

63.88

Energy

kcal

18

25

13

Protein

g

0.8

1.12

0.56

Total lipid (fat)

g

0.3

0.42

0.21

Carbohydrate, by difference

g

3.9

5.46

2.73

Fiber, total dietary

g

1.2

1.7

0.8

Minerals

Calcium, Ca

mg

41

57

29

Iron, Fe

mg

0.8

1.12

0.56

Magnesium, Mg

mg

11

15

8

Phosphorus, P

mg

20

28

14

Potassium, K

mg

146

204

102

Sodium, Na

mg

1369

1917

958

Zinc, Zn

mg

0.18

0.25

0.13

Vitamins

Vitamin C, total ascorbic acid

mg

46.5

65.1

32.6

Thiamin

mg

0.025

0.035

0.018

Riboflavin

mg

0.03

0.042

0.021

Niacin

mg

0.55

0.77

0.385

Vitamin B-6

mg

0.178

0.249

0.125

Folate, DFE

µg

16

22

11

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

26

36

18

Vitamin A, IU

IU

520

728

364

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Lipids

Fatty acids, total saturated

g

0.045

0.063

0.032

Fatty acids, total monounsaturated

g

0.02

0.028

0.014

Fatty acids, total polyunsaturated

g

0.161

0.225

0.113

Cholesterol

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in COOKED Red Sweet Peppers (boiled and drained, without salt)

Nutrient

Unit

Value per 100.0g

cup, strips 135g

tbsp. 11.6g

cup, chopped 68g

Proximates

Water

g

91.87

124.02

10.66

62.47

Energy

kcal

28

38

3

19

Protein

g

0.92

1.24

0.11

0.63

Total lipid (fat)

g

0.2

0.27

0.02

0.14

Carbohydrate, by difference

g

6.7

9.04

0.78

4.56

Fiber, total dietary

g

1.2

1.6

0.1

0.8

Sugars, total

g

4.39

5.93

0.51

2.99

Minerals

Calcium, Ca

mg

9

12

1

6

Iron, Fe

mg

0.46

0.62

0.05

0.31

Magnesium, Mg

mg

10

14

1

7

Phosphorus, P

mg

18

24

2

12

Potassium, K

mg

166

224

19

113

Sodium, Na

mg

2

3

0

1

Zinc, Zn

mg

0.12

0.16

0.01

0.08

Vitamins

Vitamin C, total ascorbic acid

mg

171

230.8

19.8

116.3

Thiamin

mg

0.059

0.08

0.007

0.04

Riboflavin

mg

0.03

0.04

0.003

0.02

Niacin

mg

0.477

0.644

0.055

0.324

Vitamin B-6

mg

0.233

0.315

0.027

0.158

Folate, DFE

µg

16

22

2

11

Vitamin B-12

µg

0

0

0

0

Vitamin A, RAE

µg

147

198

17

100

Vitamin A, IU

IU

2941

3970

341

2000

Vitamin E (alpha-tocopherol)

mg

1.65

2.23

0.19

1.12

Vitamin D (D2 + D3)

µg

0

0

0

0

Vitamin D

IU

0

0

0

0

Vitamin K (phylloquinone)

µg

5.1

6.9

0.6

3.5

Lipids

Fatty acids, total saturated

g

0.029

0.039

0.003

0.02

Fatty acids, total monounsaturated

g

0.013

0.018

0.002

0.009

Fatty acids, total polyunsaturated

g

0.106

0.143

0.012

0.072

Cholesterol

mg

0

0

0

0

Other

Caffeine

mg

0

0

0

0

Source: USDA Nutrient Database

Nutrition in COOKED Red Sweet Peppers (, boiled, drained, with salt)

Nutrient

Unit

Value per 100.0g

tbsp. 12g

pepper 73g

cup, chopped 92g

Proximates

Water

g

91.87

11.02

67.07

84.52

Energy

kcal

26

3

19

24

Protein

g

0.92

0.11

0.67

0.85

Total lipid (fat)

g

0.2

0.02

0.15

0.18

Carbohydrate, by difference

g

6.11

0.73

4.46

5.62

Fiber, total dietary

g

1.2

0.1

0.9

1.1

Sugars, total

g

4.39

0.53

3.2

4.04

Minerals

Calcium, Ca

mg

9

1

7

8

Iron, Fe

mg

0.46

0.06

0.34

0.42

Magnesium, Mg

mg

10

1

7

9

Phosphorus, P

mg

18

2

13

17

Potassium, K

mg

166

20

121

153

Sodium, Na

mg

238

29

174

219

Zinc, Zn

mg

0.12

0.01

0.09

0.11

Vitamins

Vitamin C, total ascorbic acid

mg

171

20.5

124.8

157.3

Thiamin

mg

0.059

0.007

0.043

0.054

Riboflavin

mg

0.03

0.004

0.022

0.028

Niacin

mg

0.477

0.057

0.348

0.439

Vitamin B-6

mg

0.233

0.028

0.17

0.214

Folate, DFE

µg

16

2

12

15

Vitamin B-12

µg

0

0

0

0

Vitamin A, RAE

µg

147

18

107

135

Vitamin A, IU

IU

2941

353

2147

2706

Vitamin E (alpha-tocopherol)

mg

1.65

0.2

1.2

1.52

Vitamin D (D2 + D3)

µg

0

0

0

0

Vitamin D

IU

0

0

0

0

Vitamin K (phylloquinone)

µg

5.1

0.6

3.7

4.7

Lipids

Fatty acids, total saturated

g

0.029

0.003

0.021

0.027

Fatty acids, total monounsaturated

g

0.013

0.002

0.009

0.012

Fatty acids, total polyunsaturated

g

0.106

0.013

0.077

0.098

Cholesterol

mg

0

0

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, without salt)

Nutrient

Unit

Value per 100.0g

cup, chopped or strips 135g

tablespoon, chopped 11.6g

Proximates

Water

g

94.7

127.84

10.99

Energy

kcal

16

22

2

Protein

g

0.95

1.28

0.11

Total lipid (fat)

g

0.18

0.24

0.02

Carbohydrate, by difference

g

3.31

4.47

0.38

Fiber, total dietary

g

0.8

1.1

0.1

Sugars, total

g

2.86

3.86

0.33

Minerals

Calcium, Ca

mg

8

11

1

Iron, Fe

mg

0.52

0.7

0.06

Magnesium, Mg

mg

7

9

1

Phosphorus, P

mg

13

18

2

Potassium, K

mg

72

97

8

Sodium, Na

mg

4

5

0

Zinc, Zn

mg

0.05

0.07

0.01

Vitamins

Vitamin C, total ascorbic acid

mg

41.2

55.6

4.8

Thiamin

mg

0.051

0.069

0.006

Riboflavin

mg

0.031

0.042

0.004

Niacin

mg

1.082

1.461

0.126

Vitamin B-6

mg

0.108

0.146

0.013

Folate, DFE

µg

10

14

1

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

96

130

11

Vitamin A, IU

IU

1917

2588

222

Vitamin E (alpha-tocopherol)

mg

1.08

1.46

0.13

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

3.4

4.6

0.4

Lipids

Fatty acids, total saturated

g

0.027

0.036

0.003

Fatty acids, total monounsaturated

g

0.012

0.016

0.001

Fatty acids, total polyunsaturated

g

0.099

0.134

0.011

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, with salt)

Nutrient

Unit

Value per 100.0g

cup, chopped or strips 135g

tablespoon, chopped 11.6g

Proximates

Water

g

94.7

127.84

10.99

Energy

kcal

16

22

2

Protein

g

0.95

1.28

0.11

Total lipid (fat)

g

0.18

0.24

0.02

Carbohydrate, by difference

g

3.31

4.47

0.38

Fiber, total dietary

g

0.8

1.1

0.1

Sugars, total

g

2.86

3.86

0.33

Minerals

Calcium, Ca

mg

8

11

1

Iron, Fe

mg

0.52

0.7

0.06

Magnesium, Mg

mg

7

9

1

Phosphorus, P

mg

13

18

2

Potassium, K

mg

72

97

8

Sodium, Na

mg

240

324

28

Zinc, Zn

mg

0.05

0.07

0.01

Vitamins

Vitamin C, total ascorbic acid

mg

41.2

55.6

4.8

Thiamin

mg

0.051

0.069

0.006

Riboflavin

mg

0.031

0.042

0.004

Niacin

mg

1.082

1.461

0.126

Vitamin B-6

mg

0.108

0.146

0.013

Folate, DFE

µg

10

14

1

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

96

130

11

Vitamin A, IU

IU

1917

2588

222

Vitamin E (alpha-tocopherol)

mg

1.08

1.46

0.13

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

3.4

4.6

0.4

Lipids

Fatty acids, total saturated

g

0.027

0.036

0.003

Fatty acids, total monounsaturated

g

0.012

0.016

0.001

Fatty acids, total polyunsaturated

g

0.099

0.134

0.011

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

Nutrition in FROZEN Red Sweet Peppers (chopped and unprepared)

Nutrient

Unit

Value per 100.0g

package (10 oz.) 284g

package (10 oz.) 28g

Proximates

Water

g

93.96

266.85

26.31

Energy

kcal

20

57

6

Protein

g

1.08

3.07

0.3

Total lipid (fat)

g

0.21

0.6

0.06

Carbohydrate, by difference

g

4.45

12.64

1.25

Fiber, total dietary

g

1.6

4.5

0.4

Sugars, total

g

3.26

9.26

0.91

Minerals

Calcium, Ca

mg

9

26

3

Iron, Fe

mg

0.62

1.76

0.17

Magnesium, Mg

mg

8

23

2

Phosphorus, P

mg

17

48

5

Potassium, K

mg

91

258

25

Sodium, Na

mg

5

14

1

Zinc, Zn

mg

0.06

0.17

0.02

Vitamins

Vitamin C, total ascorbic acid

mg

58.7

166.7

16.4

Thiamin

mg

0.069

0.196

0.019

Riboflavin

mg

0.038

0.108

0.011

Niacin

mg

1.37

3.891

0.384

Vitamin B-6

mg

0.137

0.389

0.038

Folate, DFE

µg

14

40

4

Vitamin B-12

µg

0

0

0

Vitamin A, RAE

µg

121

344

34

Vitamin A, IU

IU

2428

6896

680

Vitamin E (alpha-tocopherol)

mg

1.23

3.49

0.34

Vitamin D (D2 + D3)

µg

0

0

0

Vitamin D

IU

0

0

0

Vitamin K (phylloquinone)

µg

3.8

10.8

1.1

Lipids

Fatty acids, total saturated

g

0.031

0.088

0.009

Fatty acids, total monounsaturated

g

0.014

0.04

0.004

Fatty acids, total polyunsaturated

g

0.113

0.321

0.032

Cholesterol

mg

0

0

0

Other

Caffeine

mg

0

0

0

Source: USDA Nutrient Database

About the Author

Roby Jose Ciju is a professional horticulturist and founder of agrihortico.com (www.agrihortico.com), a website dedicated for providing quality technical information on horticulture and agribusiness concepts. Roby holds a Masters degree in Horticulture and a Post Graduate Diploma in Agribusiness Management (specialization SCM). She has more than a decade of professional experience in the field of horticulture, organic farming and agribusiness.

Other Books by Roby Jose Ciju

1.        Advanced Packaging Technologies for Fruits and Vegetables

2.       Advanced Hydroponics Technologies

3.       Growing Edible Mushrooms

4.       Jerusalem Artichoke: Production and Marketing

5.       E-Business Models and Web Strategies for Agribusiness

6.       Growing Herbs for Aromatherapy

7.       Mushroom Farming: 21 Rules for Success

8.       Jalapeno Peppers: Production, Processing and Marketing

Table of Contents

Bell Peppers: Introduction

Bell Pepper Varieties

Nutrition in Bell Peppers

Commercial Varieties

Production of Bell Peppers

Disease-Pest Management

Control of Pests and Diseases

After care of Capsicum Plants

Harvesting

Harvest Yield

Post-Harvest Management

Disorders

Physiological Disorders

Pathological Disorders

Other Common Postharvest Defects

Market for Bell Peppers

Export Markets

Local Markets

Production Economics of Bell Peppers

Bell Pepper Production Economics Worksheet

ANNEXURE 1: Nutrition in Bell Peppers

Nutrition in FRESH/RAW Green Sweet Peppers

Nutrition in COOKED Green Sweet Peppers (boiled and drained, without salt)

Nutrition in FROZEN Green Sweet Peppers (chopped, boiled and drained, without salt)

Nutrition in COOKED Green Sweet Peppers (boiled and drained, with salt)

Nutrition in CANNED Green Sweet Peppers (with solids and liquids)

Nutrition in Sauteed Green Sweet Peppers

Nutrition in FROZEN Green Sweet Peppers (chopped, cooked, boiled, drained, with salt)

Nutrition in FROZEN Green Sweet Peppers (chopped, unprepared)

Nutrition in Freeze-Dried Green Sweet Peppers

Yellow Sweet Peppers

Nutrition in FRESH/RAW Yellow Sweet Peppers

Red Sweet Peppers

Nutrition in FRESH/RAW Red Sweet Peppers

Nutrition in Sauteed Red Sweet Peppers

Nutrition in Freeze-Dried Red Sweet Peppers

Nutrition in CANNED Red Sweet Peppers (with solids and liquids)

Nutrition in COOKED Red Sweet Peppers (boiled and drained, without salt)

Nutrition in COOKED Red Sweet Peppers (, boiled, drained, with salt)

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, without salt)

Nutrition in FROZEN Red Sweet Peppers (chopped, boiled, drained, with salt)

Nutrition in FROZEN Red Sweet Peppers (chopped and unprepared)