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Red Capsicum (Sautéed) Calories
Rich in vitamin C and antioxidants, low-calorie sautéed red capsicum.
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Red Capsicum (Sautéed) (80 g) has 30 calories. That works out to 38 calories per 100 g. It contains 5.8 g of carbs, 0.9 g of protein, 0.7 g of fat and 1.8 g of fiber. Its 87.2 mg of Vitamin C covers 97% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
What is Red Capsicum (Sautéed)?
Red capsicum (sautéed) is made by cooking sweet, fleshy red peppers—often cut into strips—in a pan until tender, sometimes with lightly browned edges. It keeps its gentle sweetness while developing a softer texture, making it an easy side dish or addition to other meals.
In Turkey, kapya peppers are often served at breakfast, alongside eggs, or as part of a meze spread; elsewhere, they work well in sandwiches, salads, grain bowls, and with grilled fish or meat. They offer fibre and vitamin C while remaining low in calories: a 100 g portion has 38 calories. Use just a little oil for a lighter sauté, or combine them with tomatoes and herbs.
Red Capsicum (Sautéed) Nutrition Facts
Selected: 100 g
38
KCAL / 100G
Carbs
7.3g
· 3% DV
Protein
1.1g
· 2% DV
Fat
0.9g
· 1% 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 70% · Protein 11% · Fat 19%
Red Capsicum (Sautéed) Vitamins & Minerals
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
How Nutritious Is Red Capsicum (Sautéed)?
Nutrient density
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.
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.
Red Capsicum (Sautéed) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Red Capsicum (Sautéed)
To burn the 38 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 Red Capsicum (Sautéed) Processed?
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.
Does Red Capsicum (Sautéed) Contain Allergens?
No known major allergens
Which Diets Is Red Capsicum (Sautéed) 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
Red Capsicum (Sautéed) Fat Profile
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.
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Frequently Asked Questions About Red Capsicum (Sautéed)
How do you make sautéed red capsicum?
To make sautéed red capsicum, slice it into strips and cook in a lightly oiled, hot pan until tender. Leave space between the pieces so they brown slightly instead of steaming in their own moisture.
What goes well with sautéed red capsicum?
Sautéed red capsicum pairs well with grilled fish, chicken, meat, beans and grains. You can also fold it into pasta, add it to a sandwich, or serve it as a colourful side with eggs.
How long does sautéed red capsicum last in the fridge?
Sautéed red capsicum keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and take out portions with a clean utensil to keep leftovers in good condition.
Can you freeze sautéed red capsicum?
Yes, sautéed red capsicum freezes well for use in cooked dishes. Cool it first, pack it in airtight portions, and expect a softer texture after thawing; it works especially well in sauces, soups and casseroles.
Do you need to peel red capsicum before sautéing it?
No, you do not need to peel red capsicum before sautéing; the skin softens as it cooks. If you prefer skinless strips, roast or char the capsicum first, then peel it once it has cooled enough to handle.
Should you remove the seeds from red capsicum before sautéing?
Yes, removing the seeds and white inner ribs before sautéing gives the red capsicum a neater texture. The seeds are not generally harmful if eaten accidentally, but they can be bitter and are usually discarded during preparation.
Can you eat sautéed red capsicum cold?
Yes, sautéed red capsicum can be eaten cold once it has been chilled safely. Use it in salads, sandwiches or antipasti-style plates; its soft texture and sweeter flavour make it different from crunchy raw capsicum.
Why does sautéed red capsicum turn soggy?
Sautéed red capsicum turns soggy when the pan is overcrowded or not hot enough, so it releases liquid instead of browning. Cook it in a single layer, in batches if needed, and avoid covering the pan.
Can you use sautéed red capsicum instead of roasted red capsicum?
Yes, sautéed red capsicum can replace roasted red capsicum in many warm dishes, sauces and sandwiches. It will be softer and usually less smoky, so add a little smoked paprika if you want a roasted-style flavour.
What oil is best for sautéing red capsicum?
Olive oil is a good choice for sautéing red capsicum because its flavour suits the vegetable. Use a small amount in a hot pan; neutral cooking oil also works when you want the capsicum’s own sweetness to stand out.
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Nutrition data compiled from USDA FoodData Central and scientific sources.