Pepper (red)

Zoom on carbohydrates

• The carbohydrate content of raw red pepper (5.98 g per 100 g) is higher than the average carbohydrate content of raw vegetables (4.45 g per 100 g).
• These are mainly fructose (2.60 g per 100 g), glucose (2.20 g per 100 g) and mannitol (1 g per 100 g).

Zoom on fibres

• Raw red pepper is a source of fibre* as it provides more than 3 g per 100 g, i.e. 3.20 g per 100 g.
• This amount is higher than the average quantity of fibre found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• Raw red pepper provides less protein (1.06 g per 100 g) than the average for this macronutrient in raw vegetables (1.87 g per 100 g).

Zoom on lipids

• Raw red pepper is fat-free* as it contains less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Raw red pepper provides the equivalent of 9% of DRVs for potassium, i.e. 180 mg per 100 g.
• The other minerals and trace elements are present in smaller quantities as they represent less than 5% of DRVs.

Zoom on vitamins

• Raw red pepper is high in:
  • vitamin C because it provides the equivalent of 151.25% of DRVs, i.e. 121 mg per 100 g;
  • vitamin B9 because it provides the equivalent of 40.90% of DRVs, i.e. 81,80 µg per 100 g.

According to the Ciqual 2020 table, raw red pepper is the 4th vegetable containing the most vitamin C (after raw kale, cooked red peppers and cooked yellow peppers).

• It is also a source of:
  • vitamin E because it provides the equivalent of 28.75% of DRVs, i.e. 3.45 mg per 100 g;
  • vitamin B6 because it provides the equivalent of 22.14% of DRVs, i.e. 0.31 mg per 100 g.

Moreover, according to the Ciqual 2020 table, raw red pepper is, after kale, the vegetable that contains the most vitamin E and the most vitamin B6.

• Raw red pepper provides a significant amount of vitamin A (92.33 µg per 100 g), equivalent to 11.54% of DRVs.
• It also provides 7.86% of DRVs for vitamin B2, i.e. 0.11 mg per 100 g.
• The other vitamins are present in smaller quantities, since they cover less than 5% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol

Zoom on polyphenols (raw red pepper)

• Polyphenols are substances with an antioxidant effect.
• Hydroxycinnamic acids, a subgroup of phenolic acids, are predominantly present in raw red pepper composites, accounting for about 81.48% of total polyphenols identified.
• Next come flavonols and flavones, subgroups of flavonoids, representing 12.35% and 6.17% of total polyphenols, respectively.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.  

Sautéed red pepper (without fat) is low in energy*. On average, it provides 35.70 calories (kcal) per 100 g, i.e. 151 kJ.

A red pepper weighs on average 125 to 250 g, which represents an energy intake of 44.62 to 89.25 kcal when sautéed.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the Dietary Reference Values (DRVs) for 100 g net of sautéed red pepper without fat (except for the polyphenols table which refers to grilled red pepper). 

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on carbohydrates

• The carbohydrate content of sautéed red pepper (6.53 g per 100 g) is higher than the average amount of carbohydrates in cooked vegetables (4.85 g per 100 g).
• These are mainly fructose (3.30 g per 100 g) and glucose (2.80 g per 100 g).

Zoom on fibres

• Its fibre content (2 g per 100 g) is lower than the average amount of fibre in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• Sautéed red pepper provides a quantity of protein (0.94 g per 100 g) well below the average amount of this macronutrient found in cooked vegetables (2 g per 100 g).

Zoom on lipids

• Sautéed red pepper is fat-free* as it contains less than 0.5 g of fat per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on minerals and trace elements

• Sautéed red pepper (without fat) provides a significant amount of potassium, equivalent to 12% of DRVs, i.e. 240 mg per 100 g.
• It also provides the equivalent of:
  • 6% of DRVs for copper, i.e. 0.06 mg per 100 g;
  • 5.50% of DRVs for manganese, i.e. 0.11 mg per 100 g.
• The other minerals and trace elements are present in smaller quantities because they represent less than 4% of DRVs.

Zoom on vitamins

• Sautéed red pepper (without fat) is high in:
  • vitamin C because it provides the equivalent of 180% DRVs, i.e. 144 mg per 100 g;
  • vitamin A because it provides the equivalent of 148.33% of DRVs, i.e. 1,186.67 µg per 100 g;
  • vitamin B9 because it provides the equivalent of 34.85% of DRVs, i.e. 69.70 µg per 100 g;
  • vitamin E because it provides the equivalent of 31.75% of DRVs, i.e. 3.81 mg per 100 g.

According to the Ciqual 2020 table, cooked red pepper is the vegetable with the highest vitamin C content after raw kale and the highest vitamin A content after carrots. It is also the vegetable with the highest vitamin E content after cooked spinach.

• It is also a source of vitamin B6 as it provides the equivalent of 22.14% of DRVs, i.e. 0.31 mg per 100 g. Moreover, cooked red pepper is the vegetable that contains the most vitamin B6, according to the Ciqual 2020 table.
• The other vitamins are present in smaller quantities, since they cover less than 8% of DRVs.

*Calculation made: Beta Carotene / 6 + retinol

Zoom on polyphenols (grilled red pepper)

• Polyphenols are substances with an antioxidant effect.
• According to the folin method, grilled red pepper contains 1.16 mg of polyphenols per 100 g.

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of cooked red pepper, the following claims may be used:

NUTRITION CLAIMS OF SAUTEED RED PEPPER (without fat)

• Low in energy (100 g of sautéed red pepper provide less than 40 kcal)
• Fat-free (100 g of sautéed red pepper contain no more than 0.5 g of fat)
• High in vitamin C (100 g of sautéed red pepper provide more than 30% of DRVs)
• High in vitamin A (100 g of sautéed red pepper provide more than 30% of DRVs)
• High in vitamin B9 (100 g of sautéed red pepper provide more than 30% of DRVs)
• High in vitamin E (100 g of sautéed red pepper provide more than 30% of DRVs)
• Source of vitamin B6 (100 g of sautéed red pepper provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of sautéed red pepper)

Vitamin C

• Vitamin C contributes to:
  • normal function of the immune system during and after intense physical exercise,
  • normal collagen formation for the normal function of blood vessels,
  • normal collagen formation for the normal function of bones,
  • normal collagen formation for the normal function of cartilage,
  • normal collagen formation for the normal function of gums,
  • normal collagen formation for the normal function of skin,
  • normal collagen formation for the normal function of teeth,
  • normal energy-yielding metabolism,
  • normal functioning of the nervous system,
  • normal psychological function,
  • normal function of the immune system,
  • protection of cells from oxidative stress,
  • reduction of tiredness and fatigue,
  • regeneration of the reduced form of vitamin E.
• Vitamin C increases iron absorption.

Vitamin A

• Vitamin A has a role in the process of cell specialisation.
• Vitamin A contributes to:
  • maintenance of normal skin,
  • maintenance of normal mucous membranes,
  • maintenance of normal vision,
  • normal iron metabolism,
  • normal function of the immune system.

• Vitamin A plays a role in the process of cell specialisation.

Folates or vitamin B9

• Folates contribute to:
  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.

• Folates have a role in the process of cell division.

Vitamin E

• Vitamin E contributes to the protection of cells from oxidative stress.

Vitamin B6

• Vitamin B6 contributes to:
  • normal cysteine synthesis,
  • normal homocysteine metabolism,
  • normal energy-yielding metabolism, 
  • normal functioning of the nervous system,
  • normal protein and glycogen metabolism,
  • normal psychological function,
  • normal red blood cell formation,
  • normal function of the immune system,
  • reduction of tiredness and fatigue,
  • regulation of hormonal activity.