Red pepper

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Apport calorique icone
Caloric intake
35,70 kcal per 100g
Photo du composant Water
89,80 g Water
Photo du composant Fibers
2 g Fibers
Photo du composant Carbohydrates
6,53 g Carbohydrates
Photo du composant Vitamin B9
69,70 µg Vitamin B9
Photo du composant Vitamin C
144 mg Vitamin C
Cooked product (sautéed)
seasonality of the product
summer
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Description

  • Red pepper (Capsicum annuum) belongs to the Solanaceae family. It comes from the same plant as the green and yellow pepper. These different colours are determined by the stage of ripening. The pepper is green when not yet ripe. As it ripens, it turns yellow, then orange, then red (Nolte, 2012).
  • Pepper is the second most consumed vegetable in the world (Guo, 2014).
  • It originates from tropical regions and is very sensitive to low temperatures, which affect its vegetative development (Guo, 2014).

PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS

  • There are different types of peppers: sweet, mild, etc. (Guo, 2014), and three main colours: yellow, green and red. 
  • The main molecules responsible for the red colour of pepper are carotenoids including β-carotene, α-carotene and cis-β-carotene (Hallmann, 2012).
  • The main classes of carotenoids found in red pepper are xanthophylls (9% – including capsanthin, capsorubin and curcubitaxanthin), carotenes (8% – including β-carotene, α-carotene, cis-β-carotene), xanthophyll monoesters (29%) and xanthophyll iesters (52%) (Bonaccorsi, 2016).
  • Red pepper contains volatile sulphur compounds responsible for its odour when cooked, such as β-mercaptoheptanones and β-mercaptoheptanols (Nörenberg, 2017).
  • The taste of red pepper has sweet and sour characteristics, which increase when the pepper is cooked (VanStokkom, 2016).
  • Fructose and (E)-2-hexene-1-ol are strongly correlated with the fruity/apple taste and sweetness of pepper. The compounds p-menth-1-en-9-al, (E)-β-ocimene, (Z)-2-pentene-1-ol and (E)-geranylacetone are also thought to be related to this taste (Eggink, 2012).
  • Red pepper is also presented as a bitter tasting vegetable. This bitterness is due to the flavonoid quercetin-3-O-rhamnoside (Fukao, 2019).

COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)

  • Red pepper is known to be rich in carotenoids (Hernandez-Carrion, 2013; Thuphairo, 2019).
  • It also provides polyphenols including gallic acid and chlorogenic acid, as well as flavonoids (quercetin D-glucoside, quercetin and kaempferol) (Hallmann, 2012; Thuphairo, 2019).
  • Thanks to the polyphenols and carotenoids it contains, red pepper has antioxidant activity that protects cells from oxidative stress-induced damage, such as DNA damage. Its anti-cancer effect and ability to extend lifespan have also been suggested (Fernández-Bedmar, 2016).
  • In addition to antioxidant effects, polyphenols in pepper can counteract β-amyloid aggregation and inhibit cholinesterase activity, and thus help fight Alzheimer’s disease (Ogunruku, 2017; Thuphairo, 2019).

RAW

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

Raw red pepper is low in energy*. On average, it provides 36.60 calories (kcal) per 100 g, i.e. 153 kJ. A red pepper weighs on average 125 to 250 g, which represents an energy intake of 45.75 to 91.50 kcal when raw.

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) per 100 g net of raw 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. 

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
NRV%
Water 90,20 88,60 - 93,60 -
Fibers 3,20 1,50 - NC -
Carbohydrates 5,98 4,43 - NC 2,30
of which Sugar 4,80 4,05 - NC 5,33
Lipids < 0,50 0,27 - NC -
of which Saturated fatty acids < 0,01 NC - 0,083 -
Protein 1,06 0,63 - 1,90 2,12
Constituent (g) Amount Min-Max NRV%
Water Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - -
Fibers Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Sugar Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Lipids Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Saturated fatty acids Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Protein Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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. 

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
NRV%
Calcium (mg) 4,80 3,88 - 8 0,60
Chloride (mg) 29,69 - 3,71
Copper (mg) 0,04 0,017 - 0,14 4
Iron (mg) 0,21 NC - 0,96 1,50
Iodine (µg) < 20 0,25 - NC -
Magnesium (mg) 8,20 NC - 15,20 2,19
Manganese (mg) 0,08 0,072 - 0,14 4
Phosphorus (mg) 19 NC - 40 2,71
Potassium (mg) 180 NC - 335 9
Selenium (µg) < 20 0,10 - NC -
Sodium (mg) < 5 3,90 - 7,80 -
Zinc (mg) 0,14 NC - 0,33 1,40
Constituent Amount Min-Max NRV%
Calcium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - -
Zinc (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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.

VITAMINS

Constituent Average content Min-Max
per 100g
NRV%
Provitamin A Beta-carotene (µg) 554 407 - 2980 -
Vitamin A equivalent (µg) 92,33 67,83 - 496,67 11,54
Vitamin B1 (mg) 0,036 NC - 0,063 3,27
Vitamin B2 (mg) 0,11 0,076 - 0,13 7,86
Vitamin B3 (mg) 0,34 NC - 2,01 2,13
Vitamin B5 (mg) 0,18 NC - 0,44 3
Vitamin B6 (mg) 0,31 0,22 - 0,42 22,14
Vitamin B9 (µg) 81,80 46 - 103 40,90
Vitamin C (mg) 121 1 - 210 151,25
Vitamin E (mg) 3,45 1,50 - 4,17 28,75
Vitamin K1 (µg) 3,16 NC - 6 4,21
Constituent Amount Min-Max NRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2017) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Flavonoids (mg) 0,15 0,14 - 0,16
of which Flavonols (mg) 0,10 0,09 - 0,10
of which Flavones (mg) 0,05 0,05 - 0,06
Phenolic Acids (mg) 0,66 0,60 - 0,74
of which Hydroxycinnamic acids (mg) 0,66 0,60 - 0,74
Total polyphenols 0,81 0,74 - 0,90
Constituent (mg) Amount Min-Max
Flavonoids Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -
dont Flavonols Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -
dont Flavones Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -
Phenolic Acids Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -
dont Hydroxycinnamic acids Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -
Total polyphenols Phénol-Explorer version 3.6 Méthode utilisée : Chromatographie -

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.

SAUTÉED

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. 

MACRONUTRIENTS

Constituent (g) Average content Min-Max
per 100g
NRV%
Water 89,80 - -
Fibers 2 - -
Carbohydrates 6,53 0 - NC 2,51
of which Sugar 6,10 - 6,78
Lipids < 0,30 - -
of which Saturated fatty acids < 0,01 - -
Protein 0,94 0,90 - NC 1,88
Constituent (g) Amount Min-Max NRV%
Water Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - -
Fibers Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - -
Carbohydrates Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Sugar Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Lipids Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
dont Saturated fatty acids Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Protein Ciqual 2020 - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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. 

MINERALS AND TRACE ELEMENTS

Constituent Average content Min-Max
per 100g
NRV%
Calcium (mg) 7 - 0,88
Chloride (mg) 28,10 - 3,51
Copper (mg) 0,06 - 6
Iron (mg) 0,27 - 1,93
Iodine (µg) < 20 - -
Magnesium (mg) 12 - 3,20
Manganese (mg) 0,11 - 5,50
Phosphorus (mg) 25 - 3,57
Potassium (mg) 240 - 12
Selenium (µg) < 20 - -
Sodium (mg) < 5 - -
Zinc (mg) 0,14 - 1,40
Constituent Amount Min-Max NRV%
Calcium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Chloride (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Copper (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iron (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Iodine (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Magnesium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Manganese (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Phosphorus (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Potassium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Selenium (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Sodium (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - -
Zinc (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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.

VITAMINS

Constituent Average content Min-Max
per 100g
NRV%
Provitamin A Beta-carotene (µg) 7 120 - -
Vitamin A equivalent (µg) 1186,67 - 148,33
Vitamin B1 (mg) 0,033 - 3
Vitamin B2 (mg) 0,10 - 7,14
Vitamin B3 (mg) 0,83 - 5,19
Vitamin B5 (mg) 0,15 - 2,50
Vitamin B6 (mg) 0,31 - 22,14
Vitamin B9 (µg) 69,70 - 34,85
Vitamin C (mg) 144 - 180
Vitamin E (mg) 3,81 - 31,75
Vitamin K1 (µg) 5,61 - 7,48
Constituent Amount Min-Max NRV%
Provitamin A Beta-carotene (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - -
Vitamin A equivalent (µg) Calcul à partir de la valeur Provitamine A Béta-carotène* - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B1 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B2 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B3 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B5 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B6 (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin B9 (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin C (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin E (mg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011
Vitamin K1 (µg) Ciqual 2020 (valeur issue de l'analyse Ciqual-Aprifel 2018) - Règlement (UE) N°1169/2011 du parlement Européen, et du conseil du 25 octobre 2011

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

POLYPHENOLS

Constituent (mg) Average content Min-Max
per 100mg
Total polyphenols 1,16 0,73 - 1,62
Constituent (mg) Amount Min-Max
Total polyphenols Phénol-Explorer version 3.6 Méthode utilisée : Dosage du folin -

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.

Nutrition and health claims

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

NUTRITION CLAIMS OF RAW RED PEPPER

  • Low in energy (100 g of raw red pepper provide less than 40 kcal)
  • Fat-free (100 g of raw red pepper contain less than 0.5 g of fat)
  • High in vitamin C (100 g of raw red pepper provide more than 30% of DRVs)
  • High in vitamin B9 (100 g of raw red pepper provide more than 30% of DRVs)
  • Source of fibre (100 g of raw red pepper provide more than 3 g of fibre)
  • Source of vitamin E (100 g of raw red pepper provide more than 15% of DRVs)
  • Source of vitamin B6 (100 g of raw red pepper provide more than 15% of DRVs)

HEALTH CLAIMS (for a consumption of 100 g of raw 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.
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.

Nutrition and health claims

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.
Composition and analysis