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Rich in vitamin C and antioxidants, low-calorie vegetable
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
26
KCAL / 100G
Carbs
6g
· 78%
Protein
1g
· 13%
Fat
0.3g
· 9%
Fiber
2.1g
Vitamins
Vitamin C
127mg · 141% DV
Vitamin A
157µg · 17% DV
B6
0.29mg · 17% DV
Folate
46µg · 12% DV
Minerals
Potassium ⭐
211mg · 6% DV
Phosphorus
26mg · 4% DV
Magnesium
12mg · 3% DV
Calcium
7mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Both can fit a healthy diet: raw sweet pepper keeps more heat-sensitive vitamins, while cooking can make it easier to digest and sweeter in flavor. Very long, high-heat cooking may reduce some vitamins.
Not at all, though some heat-sensitive vitamins can decrease with roasting. It still contributes fiber and remains a useful vegetable choice in meals.
Sweet peppers are usually mild, but flavor can vary with variety and growing conditions. The simplest check is to taste a small raw piece before using a lot of it.
Whole, dry peppers usually keep best in the refrigerator crisper for several days. Once cut, store them in a sealed container and use them sooner for best texture and freshness.
Yes, sweet pepper freezes well, especially when sliced first. After thawing it becomes softer, so it works best in stir-fries, soups, sauces, and cooked dishes rather than crisp salads.
Sweet pepper goes well with eggs, yogurt, tomatoes, olive oil, cheese, beans, fish, and grilled meats. Pairing it with protein and healthy fats can make a meal more balanced and satisfying.
On its own, it is very light, so it is not usually enough as a pre-workout fuel source. It works better as part of a meal or snack that also includes protein and a more substantial carbohydrate source.
For most people, yes—it is a light vegetable that can fit easily into dinner. If you have reflux, a sensitive stomach, or trouble with raw peppers, cooked forms may be more comfortable.
Frying does not cancel out the fact that it is a vegetable, but it can add a lot of oil. Roasting, grilling, or sautéing with less fat is usually a lighter option.
People with reflux, gastritis, irritable bowel symptoms, or sensitivity to nightshade vegetables may need to watch how they tolerate it. Raw pepper can be harder on digestion for some people than cooked pepper.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.