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Rich in vitamin C, low calorie, contains antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
27
KCAL / 100G
Carbs
6g
· 81%
Protein
1g
· 13%
Fat
0.2g
· 6%
Fiber
2.1g
Vitamins
Vitamin C
127mg · 141% DV
Vitamin A
157µg · 17% DV
B6
0.29mg · 17% DV
Vitamin E
1.6mg · 11% DV
Minerals
Potassium ⭐
212mg · 6% DV
Magnesium
12mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
11mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Both are good options. Raw orange pepper stays crisp, while brief cooking brings out its naturally sweet flavor.
Yes. Vitamin C is sensitive to heat and long cooking times, so quick sautéing, steaming, or roasting without overcooking helps retain more of it.
Sweet bell peppers contain little to no capsaicin, the compound responsible for heat in chili peppers. Orange peppers therefore taste mild and slightly sweet rather than hot.
Keep whole, unwashed peppers in the refrigerator’s crisper drawer. Wash them just before use, since excess moisture can speed up spoilage.
Store cut pepper in an airtight container and use it within a few days. Discard it if it develops a slimy surface, off smell, or visible mold.
Yes. Wash, dry, deseed, and chop them, then freeze pieces in a single layer before transferring them to a freezer bag; thawed peppers are best used in cooked dishes because they soften.
Orange pepper works well with olive oil, yogurt dips, chickpeas, eggs, chicken, fish, and cheese. Including it in a meal with some fat may support absorption of its fat-soluble carotenoid pigments.
Orange pepper is usually sweeter and less grassy-tasting than green pepper. The color reflects the variety, ripeness, and natural pigments, and the peppers can generally be swapped in recipes.
Before exercise, it can be a light snack or part of a sandwich if raw vegetables sit well with you. After exercise, add it to a meal containing protein, such as eggs, yogurt, chicken, or legumes.
People with an allergy to peppers or other nightshade vegetables should avoid it. For some people with reflux or a sensitive digestive system, raw pepper may trigger bloating or heartburn, while a small cooked portion may be easier to tolerate.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.