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Rich in vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
58
KCAL / 100G
Carbs
6.3g
· 41%
Protein
1.1g
· 7%
Fat
3.6g
· 52%
Fiber
1.3g
Vitamins
Vitamin C
105mg · 117% DV
B6
0.2mg · 12% DV
Vitamin E
1.3mg · 9% DV
Folate
20µg · 5% DV
Minerals
Potassium ⭐
190mg · 6% DV
Phosphorus
25mg · 4% DV
Magnesium
12mg · 3% DV
Calcium
12mg · 1% 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
0.5g
MONOUNSATURATED
2.05g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 85:1
Above the ideal 4:1 (85:1).
Sautéed yellow bell pepper provides 58 calories per 100 g.
A 100 g portion contains 1.1 g of protein. It is not a high-protein food.
Sautéed yellow bell pepper contains 6.3 g of carbohydrates per 100 g, making it a relatively low-carbohydrate vegetable option.
The glycemic index of sautéed yellow bell pepper is 15. This is considered a low GI value.
With 58 calories per 100 g, sautéed yellow bell pepper can fit into a weight-loss eating plan when portions and total daily energy intake are considered.
Yes. Sautéed yellow bell pepper provides 1.3 g of fiber per 100 g.
Sautéed yellow bell pepper contains 3.6 g of fat per 100 g. Its fat content can be influenced by the sautéing method.
Yes, sautéed yellow bell pepper is compatible with vegan and vegetarian diets. It is also listed as suitable for Mediterranean, Paleo, flexitarian, gluten-free, and Sattvik eating patterns.
Yes, sautéed yellow bell pepper is listed as gluten-free. Any ingredients added during cooking should also be gluten-free.
Sautéed yellow bell pepper is classified as minimally processed. Sautéing is a preparation method that keeps it close to its original vegetable form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.