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Fried red peppers are delicious vegetables lightly cooked in oil.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
7.8g
· 35%
Protein
1.2g
· 5%
Fat
6g
· 60%
Fiber
2.5g
Vitamins
Vitamin C
110mg · 122% DV
Vitamin A
950µg · 106% DV
Vitamin E
2.5mg · 17% DV
B6
0.25mg · 15% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Magnesium
18mg · 4% DV
Phosphorus
25mg · 4% 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
0.8g
MONOUNSATURATED
2.1g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 21.7:1
Above the ideal 4:1 (21.7:1).
Use high heat for a short time so the peppers blister and sweeten without burning too much. Removing heavily blackened skin also helps keep bitterness down.
It depends on texture preference. Peeled peppers are softer and may be easier to digest, while unpeeled peppers have a firmer, more rustic bite.
Stored in a sealed container, they usually keep well for a few days. If they are packed in oil or mixed with garlic, keep them chilled and use a clean utensil each time.
Yes. After thawing they tend to be softer, so they work better in soups, sauces, sandwiches, or cooked dishes than in crisp salads.
They go well with eggs, yogurt-based dishes, beans, grilled meats, and grain bowls. A little lemon or vinegar can balance their sweetness and richness.
Not automatically. Frying or adding oil increases the fat content, but they are still a vegetable with fibre; the main difference is the cooking method and how much oil is used.
On their own, they are not usually a main pre-workout fuel. They fit better as part of a meal with protein or carbohydrates, and after training they pair well with a protein-rich dish.
For many people, yes, especially in a light meal. But if they are oily or heavily seasoned, they may be less comfortable late in the evening for people with reflux or sensitive digestion.
The issue is often the oil, charring, garlic, or spices rather than the pepper itself. People with sensitive stomachs may tolerate a lightly cooked, simpler version better.
Often yes. Jarred versions may include added salt, oil, vinegar, or acidity regulators, while homemade peppers usually taste fresher and give you more control over the ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.