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Rich in vitamin C and antioxidants, low-calorie sautéed red capsicum.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
38
KCAL / 100G
Carbs
7.3g
· 70%
Protein
1.1g
· 11%
Fat
0.9g
· 19%
Fiber
2.2g
Vitamins
Vitamin C
109mg · 121% DV
Vitamin A
157µg · 17% DV
B6
0.29mg · 17% DV
Vitamin E
1.7mg · 11% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
211mg · 6% DV
Phosphorus
26mg · 4% DV
Magnesium
13mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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.
No known major allergens
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
SATURATED
0.13g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Sautéed red capsicum contains 38 calories per 100 g.
Sautéed red capsicum provides 7.3 g of carbohydrates per 100 g. Its carbohydrate content can fit into a portion-controlled meal.
Sautéed red capsicum contains 1.1 g of protein per 100 g. It is not a major source of protein on its own.
Yes. It provides 2.2 g of fiber per 100 g, which can contribute to a more satisfying meal.
Sautéed red capsicum has a glycemic index of 35. This is considered a low glycemic index value.
With 38 calories and 2.2 g of fiber per 100 g, it can be included in a balanced weight-management eating plan. Overall portion size and the rest of the meal still matter.
Yes, sautéed red capsicum is compatible with vegan diets. It also fits vegetarian, pescatarian, Mediterranean, flexitarian, gluten-free, paleo, and omnivore eating patterns.
Yes, sautéed red capsicum is suitable for a gluten-free diet. Check any added cooking ingredients separately to ensure they are also gluten-free.
No. It contains 0.9 g of fat per 100 g, though the amount of oil used during sautéing can change the final fat content.
Sautéed red capsicum is classified as minimally processed. It is a vegetable that has been cooked without being highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.