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Rich in vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
74
KCAL / 100G
Carbs
6.8g
· 36%
Protein
1.1g
· 6%
Fat
5g
· 58%
Fiber
2.3g
Vitamins
Vitamin C
112mg · 124% DV
Vitamin A
160µg · 18% DV
B6
0.28mg · 16% DV
Vitamin E
1.6mg · 11% DV
Minerals
Potassium ⭐
235mg · 7% DV
Magnesium
12mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
8mg · 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
3.15g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 32.5:1
Above the ideal 4:1 (32.5:1).
Sautéed red bell pepper provides 74 calories per 100 grams.
There are 1.1 grams of protein in 100 grams of sautéed red bell pepper.
Yes. A 100-gram serving contains 6.8 grams of carbohydrates.
Sautéed red bell pepper contains 5 grams of fat per 100 grams.
It contains 2.3 grams of fiber per 100 grams. This can contribute to fiber intake as part of a meal.
Sautéed red bell pepper has a glycemic index of 15, which is considered low.
Yes, it is listed as compatible with a keto diet. Since it has 6.8 grams of carbohydrates per 100 grams, portion size should still fit your daily plan.
Yes, it is compatible with vegan and vegetarian eating patterns. It is also listed as suitable for pescatarian, paleo, Mediterranean, flexitarian, and gluten-free diets.
Sautéed red bell pepper is classified as minimally processed. It belongs to the vegetables category.
It provides 2.3 grams of fiber and 1.1 grams of protein per 100 grams. Its effect on fullness also depends on the portion and the rest of the meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.