Peppers, sweet, green, sauteed
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 177 MG | 197% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.0 MG | 4% | |
| Niacin | 0.6 MG | 4% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 4.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 14 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 1.4 MG | 9% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 21.3 UG | 18% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 15 MG | 1% | |
| Potassium, K | 134 MG | 3% | |
| Sodium, Na | 17 MG | 1% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Low in calories with 116 kcal per 100g.
- Rich source of Vitamin C, total ascorbic acid (197% of Daily Value per 100g).
About Peppers, sweet, green, sauteed
These vibrant green vegetables, when sautéed, develop a tender texture and a slightly sweeter, more mellow flavor compared to their raw form. The cooking process enhances their natural sugars while softening their crisp structure, making them versatile for various culinary applications. Sautéing also helps break down their cell walls, potentially making some nutrients more bioavailable while reducing their water content.
Rich in vitamin C and various antioxidants, these peppers provide important nutritional benefits despite their higher calorie content when cooked with oil. The sautéing process increases their fat content significantly, primarily from the cooking oil, which can aid in the absorption of fat-soluble vitamins. They're an excellent source of fiber and contain beneficial plant compounds that may support immune function and cellular health. Common uses include adding to fajitas, stir-fries, omelets, and as a side dish, where their enhanced sweetness and tender texture complement many different cuisines and cooking styles.
Compare Peppers, sweet, green, sauteed
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