Pepper, sweet green – RootCauseAI

Pepper, sweet green, per 100 g: 20 kcal, 0.9 g protein, 4.6 g carbohydrate, 1.7 g fibre, 0.2 g fat. Figures are the USDA reference values for “Peppers, sweet, green, raw”.

At 100 g it reaches the EU threshold to be called a source of vitamin c, vitamin b6. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.

Source of protein17% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars2.4 g sugars per 100 gSodium-freeUnder 5 mg sodium per 100 gLow energy20 kcal per 100 g

Nutritional value per 100 g

Nutrient	Per 100 g	% NRV
Energy and macronutrients
Energy	20 kcal
Protein	0.86 g
Fat	0.17 g
of which saturates	0.058 g
of which monounsaturates	0.008 g
of which polyunsaturates	0.062 g
Carbohydrate	4.64 g
of which sugars	2.4 g
of which starch	0 g
Fibre	1.7 g
Water	93.9 g
Cholesterol	0 mg
Minerals
Calcium	10 mg	1.25%
Iron	0.34 mg	2.43%
Magnesium	10 mg	2.67%
Phosphorus	20 mg	2.86%
Potassium	175 mg	8.75%
Sodium	3 mg
Zinc	0.13 mg	1.3%
Copper	0.066 mg	6.6%
Manganese	0.122 mg	6.1%
Selenium	0 µg
Vitamins
Vitamin A	18 µg	2.25%
Vitamin D	0 µg
Vitamin E	0.37 mg	3.08%
Vitamin K	7.4 µg	9.87%
Vitamin C	80.4 mg	101%
Thiamine (B1)	0.057 mg	5.18%
Riboflavin (B2)	0.028 mg	2%
Niacin (B3)	0.48 mg	3%
Pantothenic acid (B5)	0.099 mg	1.65%
Vitamin B6	0.224 mg	16%
Folate	10 µg	5%
Vitamin B12	0 µg

% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.

What this food is a source of

This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.

High in Vitamin C101% NRV per 100 g

Vitamin C contributes to the normal function of the immune system
Vitamin C contributes to normal collagen formation for the normal function of blood vessels
Vitamin C increases iron absorption

Source of Vitamin B616% NRV per 100 g

Vitamin B6 contributes to normal energy-yielding metabolism
Vitamin B6 contributes to normal homocysteine metabolism

Source of protein17.2% of energy from protein

Protein contributes to a growth in muscle mass
Protein contributes to the maintenance of muscle mass

Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Peppers, sweet, green, raw (FDC ID 170427). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.

This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.