Sautéed Red Bell Peppers
vegetables SR Legacy · per 100g
Sautéed Red Bell Peppers provides 133 kcal per 100g, with 1.0 g protein, 12.8 g fat, and 6.6 g carbohydrates. It is a notable source of Vitamin C (163 mg, 181% RDA), Vitamin B6 (0.364 mg, 28% RDA), Vitamin E (3.1 mg, 21% RDA), Vitamin A (RAE) (138 mcg, 15% RDA), Vitamin K (16 mcg, 14% RDA), Riboflavin (B2) (0.109 mg, 8% RDA), and Niacin (B3) (0.954 mg, 6% RDA). Nutrient data from USDA FoodData Central (SR Legacy dataset), per 100g edible portion.
133kcal
Calories
1.0g
Protein
12.8g
Total Fat
6.6g
Carbs
Protein 2.7%
Fat 79.1%
Carbs 18.1%
per 100g
Detailed Nutrition
Per
USDA/NIH DRI · National Academies
| Nutrient | Amount | Unit | % RDA |
|---|---|---|---|
| Energy | 133.0 | kcal | — |
| Protein | 1.0 | g | 2% |
| Total Fat | 12.8 | g | — |
| Carbohydrate | 6.6 | g | 5% |
| Water | 79.0 | g | — |
| Nutrient | Amount | Unit | % RDA |
|---|---|---|---|
| Vitamin C | 162.8 | mg | 181% |
| Thiamin (B1) | 0.056 | mg | 5% |
| Riboflavin (B2) | 0.109 | mg | 8% |
| Niacin (B3) | 0.954 | mg | 6% |
| Pantothenic Acid (B5) | 0.244 | mg | 5% |
| Vitamin B6 | 0.364 | mg | 28% |
| Folate (DFE) | 2.0 | mcg | 1% |
| Choline | 6.1 | mg | 1% |
| Vitamin A (RAE) | 138.0 | mcg | 15% |
| Vitamin E | 3.1 | mg | 21% |
| Vitamin K | 16.4 | mcg | 14% |