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Rich in vitamin C and low in calories
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Raw sweet sivri pepper (45 g) has 9 calories. That works out to 20 calories per 100 g. It contains 2.1 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.8 g of fiber. Its 36.2 mg of Vitamin C covers 40% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 45 g
9
KCAL / 45G
Carbs
2.1g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 15% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.35 mg | 0% |
| Total carbohydrate | 2.1 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 45 g | 9 kcal |
| 1 piece (small) | 25 g | 5 kcal |
| 1 piece (large) | 65 g | 13 kcal |
| 2 piece (double) | 90 g | 18 kcal |
| 1 cup (chopped) | 90 g | 18 kcal |
| 100 g | 100 g | 20 kcal |
| 1 cup (diced) | 120 g | 24 kcal |
| 3 piece (triple) | 135 g | 27 kcal |
| 1 serving (large) | 150 g | 30 kcal |
Calculated from 20 calories per 100 g.
Store raw sweet sivri pepper unwashed and dry in the refrigerator’s crisper drawer, preferably in a breathable bag or container. Moisture speeds spoilage, so wash it only shortly before eating and discard any pepper that becomes moldy or slimy.
Yes, raw sweet sivri pepper can be eaten uncooked after washing. Remove the stem and slice it for salads, sandwiches, or a snack; its thin flesh is usually crisp, though sweetness and texture vary by pepper.
Choose raw sweet sivri peppers that feel firm, have smooth, glossy skin, and show no soft spots or wrinkles. Their color can vary with the variety and maturity, so firmness and freshness are more useful than color alone.
Yes, the seeds of raw sweet sivri pepper are edible and do not need to be removed. For a less seedy texture, cut the pepper lengthwise and scrape out the seeds and pale inner ribs before serving.
A raw sweet sivri pepper should taste mild, but occasional peppers can have some heat because varieties and growing conditions differ. If the pepper tastes unexpectedly hot, taste a small piece first and stop if the heat is unpleasant.
Yes, you can freeze raw sweet sivri pepper, but thawed pieces will be softer and less crisp. Wash, dry, and slice it before freezing in an airtight container; use it straight from frozen in cooked dishes.
No, raw sweet sivri pepper does not need to be peeled; its skin is edible. Wash it well and remove the stem, then slice or bite into it. Peeling is usually only useful when a recipe calls for cooked, tender pepper.
Sweet sivri pepper is bred to have little or no heat, while hot sivri pepper varieties contain more capsaicin and taste spicy. Their long, tapered shapes can look similar, so check the variety name or sample a small piece.
The stem of raw sweet sivri pepper is not usually eaten because it is tough and woody. Pull or cut it off, then wash the pepper; the flesh and seeds are edible, so removing the inner seeds is optional.
Slice raw sweet sivri pepper into thin rings or strips and add it to a salad just before serving for crunch. It pairs well with tomato, cucumber, herbs, and a lemon or vinegar dressing; keep it refrigerated until preparation.
Vitamins
Vitamin C
36.18mg · 40% DV
B6
0.1mg · 6% DV
Vitamin K
3.33µg · 3% DV
B1
0.02mg · 2% DV
Minerals
Copper
0.03mg · 3% DV
Manganese
0.05mg · 2% DV
Potassium ⭐
79mg · 2% DV
Phosphorus
9mg · 1% DV
Sodium
1.35mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 9 calories in 1 piece (medium) (45 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.
Raw sweet sivri pepper is a slender, pointed Turkish pepper with a mild, sweet flavour rather than pronounced heat. In Turkey, it is commonly served whole at breakfast alongside cheese, olives, tomatoes and bread, or sliced into salads and eaten with dips. Its thin skin and crisp, juicy flesh make it refreshing raw; the taste can vary with the variety and ripeness.
It is a light vegetable, providing 20 calories per 100 g, and is rich in vitamin C. Enjoy it as a crunchy snack with hummus or add it to a salad for freshness without making the meal heavy.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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
0.01g
MONOUNSATURATED
0g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.