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Peppers sautéed in oil, low calorie, rich in vitamin C.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
7.8g
· 56%
Protein
1.1g
· 8%
Fat
2.2g
· 36%
Fiber
2.6g
Vitamins
Vitamin C
95mg · 106% DV
Vitamin A
157µg · 17% DV
B6
0.29mg · 17% DV
Vitamin E
1.6mg · 11% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
175mg · 5% DV
Magnesium
15mg · 4% DV
Phosphorus
23mg · 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
0.3g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Sautéed pepper provides 55 calories per 100 g.
A 100 g serving of sautéed pepper contains 1.1 g of protein. It is not a high-protein food.
Sautéed pepper contains 7.8 g of carbohydrates per 100 g. This is a moderate carbohydrate amount.
There are 2.2 g of fat in 100 g of sautéed pepper.
Yes. Sautéed pepper provides 2.6 g of fiber per 100 g, which can support a more filling meal.
Sautéed pepper has a glycemic index of 35. This falls within the low-GI range.
With 55 calories per 100 g, sautéed pepper can fit into a calorie-conscious eating plan when portions are considered. It is compatible with Mediterranean and flexitarian diets.
Based on the provided dietary compatibility information, sautéed pepper is suitable for vegan and vegetarian diets.
Sautéed pepper is compatible with a gluten-free diet. It is also listed as suitable for paleo eating patterns.
Sautéed pepper is classified as minimally processed. It belongs to the vegetable category and is considered a minimally processed option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.