Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Fried Pepper Calories
Fried pepper, flavorful and lightly fried vegetable.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Fried Pepper (60 g) has 51 calories. That works out to 85 calories per 100 g. It contains 4.7 g of carbs, 0.7 g of protein, 3.7 g of fat and 1.3 g of fiber. Its 39 mg of Vitamin C covers 43% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
What is Fried Pepper?
Fried Pepper is commonly made by cooking slender green peppers in a little oil until their skins blister, wrinkle and pick up browned patches. They may be cooked whole, with the stems left on, and are especially familiar in Turkish home cooking, where fresh seasonal peppers are often prepared simply in a pan.
In Turkey, they can appear at breakfast alongside bread, cheese and eggs, or be served as a small side or meze, sometimes with yoghurt or tomatoes. The peppers become soft and mellow, with a little smoky sweetness from the browned skin. They provide some fibre, while the oil contributes much of their energy; use a non-stick pan and just enough oil to coat them for a lighter result.
Fried Pepper Nutrition Facts
Selected: 100 g
85
KCAL / 100G
Carbs
7.8g
· 3% DV
Protein
1.1g
· 2% DV
Fat
6.2g
· 8% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 34% · Protein 5% · Fat 61%
Fried Pepper Vitamins & Minerals
Vitamins
Vitamin C
65mg · 72% DV
B6
0.22mg · 13% DV
Vitamin A
110µg · 12% DV
Vitamin E
1.6mg · 11% DV
Minerals
Potassium ⭐
170mg · 5% DV
Magnesium
14mg · 3% DV
Phosphorus
22mg · 3% DV
Calcium
13mg · 1% DV
How Nutritious Is Fried Pepper?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Fried Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Fried Pepper
To burn the 85 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Fried Pepper Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Fried Pepper Contain Allergens?
No known major allergens
Which Diets Is Fried Pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Fried Pepper Fat Profile
SATURATED
0.8g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
Compare Fried Pepper
Foods Similar to Fried Pepper
Frequently Asked Questions About Fried Pepper
How do you make fried peppers?
Fried peppers are made by cooking thoroughly dried peppers in a little hot oil, turning them until their skins blister and soften. Add salt after cooking, and let excess oil drain briefly before serving.
Which peppers are best for fried peppers?
Thin-skinned peppers, such as Italian frying peppers, shishito peppers, or banana peppers, work especially well for fried peppers. Choose mild or hot varieties to suit your taste, and cook larger peppers until their flesh is tender.
Why do fried peppers pop in the pan?
Fried peppers pop when moisture trapped on or inside them meets hot oil. Dry them thoroughly, make a small slit near the stem, and lower them gently into the pan to reduce splattering.
Can you make fried peppers in an air fryer?
Yes, you can make fried peppers in an air fryer with much less oil. Toss the peppers lightly in oil, arrange them in a single layer, and cook until tender and blistered, turning them if needed.
Do you peel fried peppers before eating them?
No, fried peppers usually do not need peeling because their skins soften as they cook. If a skin is tough or has loosened in large pieces, peel it off after cooking; let the peppers cool first.
What do you serve with fried peppers?
Fried peppers pair well with eggs, grilled meat, crusty bread, or a creamy dip such as yogurt or labneh. They also make a simple side for Mediterranean meals, especially when served with tomatoes or feta.
How long do fried peppers keep in the fridge?
Fried peppers keep in the refrigerator for about 3–4 days in a covered container. Refrigerate them once they have cooled, and use a clean utensil when serving to avoid introducing bacteria.
How do you reheat fried peppers without making them soggy?
Reheat fried peppers in a skillet over low to medium heat, turning them until warmed through. A microwave is quicker but can make the peppers softer; avoid adding water, which makes them soggier.
Can you freeze fried peppers?
Yes, fried peppers can be frozen, although thawing makes their texture softer. Cool them completely, pack them in an airtight freezer container, and use thawed peppers in sauces, stews, or other cooked dishes.
Are fried peppers healthy to eat?
Fried peppers can fit into a balanced meal, but frying adds oil compared with roasting or grilling. Use a modest amount of oil and serve them alongside other vegetables, beans, eggs, or another filling protein.
Have another question about Fried Pepper?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.