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Stuffed kapya pepper with vegetable and/or rice filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
15.8g
· 66%
Protein
2.1g
· 9%
Fat
2.7g
· 25%
Fiber
3.2g
Vitamins
Vitamin C
62mg · 69% DV
Vitamin A
210µg · 23% DV
Vitamin E
1.8mg · 12% DV
B6
0.19mg · 11% DV
Minerals
Sodium
220mg · 10% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Phosphorus
38mg · 5% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Stuffed kapya pepper provides 95 calories per 100 g.
A 100 g serving of stuffed kapya pepper contains 2.1 g of protein.
Stuffed kapya pepper contains 15.8 g of carbohydrates per 100 g. Its carbohydrate intake can be adjusted by portion size.
Stuffed kapya pepper provides 3.2 g of fiber per 100 g.
With 95 calories per 100 g, stuffed kapya pepper can fit into a diet when portions align with your daily energy goals.
According to the provided diet compatibility information, stuffed kapya pepper is suitable for vegan eating. It is also compatible with vegetarian, flexitarian, and Mediterranean-style diets.
Yes. Stuffed kapya pepper is listed as compatible with a gluten-free diet.
Stuffed kapya pepper has a glycemic index of 55.
With a glycemic index of 55, stuffed kapya pepper is a medium-GI food. It contains 15.8 g of carbohydrates per 100 g.
Stuffed kapya pepper is classified as minimally processed. It is not categorized as an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.