Ingrédients > fruits, vegetables, legumes and oilseeds

bell pepper

Saison

To consume from june à october

Valeurs nutritionnelles

26 Kcal.


Water92.21 g.
Proteins0.99 g.
Fat0.3 g.
Glucide6.03 g.

Fructose2.26 g.
Galactose-
Glucose1.94 g.
Lactose-
Maltose-
Sucrose-
Starch-
Dietary fibers2.1 g.
Ashes0.47 g.
Organic acids-
FA satured0.059 g.
FA monounsaturated0.007 g.
FA polyunsaturated0.156 g.
Calcium7 mg.
Chlorine-
Copper0.017 mg.
Iron0.43 mg.
Iodine-
Magnesium12 mg.
Manganese0.112 mg.
Phosphorus26 mg.
Potassium211 mg.
Selenium0.1 µg.
Sodium4 mg.
Zinc0.25 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene1624 µg.
Vitamine D-
Vitamine E1.58 mg.
Vitamine K1-
Vitamine K2-
Vitamine C127.7 mg.
Vitamine B10.054 mg.
Vitamine B20.085 mg.
Vitamine B30.979 mg.
Vitamine B50.317 mg.
Vitamine B60.291 mg.
Vitamine B946 µg.
Vitamine B12-


Aminoacids-
tryptophane0.012 g.
Threonine0.04 g.
Isoleucine0.021 g.
Leucine0.036 g.
Lysine0.036 g.
Methionine0.006 g.
Phenylalanine0.05 g.
Valine0.031 g.
Histidine0.017 g.

* US Department of Agriculture

Recipes that contains this ingredient

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