Color and portion both matter
The per-100-g comparison uses the minimum and maximum across the three color records. The serving estimate then includes the assumed 100–150 g edible weight.
Roasted or sautéed peppers
Added oil and sauces need separate calculation. Cooking changes water content, so this raw-weight model is not a cooked-pepper analysis. Discarded seeds and stems are excluded from the weighed portion.
USDA records: compare the same edible weight
Each reference row is per 100 g. Food states and alternatives stay separate. Additional soda rows use the recorded can weight. Missing nutrients stay Unknown; a displayed zero can be a small value rounded to one decimal.
| Food, preparation and source | Calories (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Fiber (g) | Total sugars (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|
| Peppers, sweet, red, raw · FDC 170108100 g · 100 g reference | 26 kcal | 1 g | 0.3 g | 6 g | 2.1 g | 4.2 g | 4 mg |
| Peppers, sweet, green, raw · FDC 170427100 g · 100 g reference | 20 kcal | 0.9 g | 0.2 g | 4.6 g | 1.7 g | 2.4 g | 3 mg |
| Peppers, sweet, yellow, raw · FDC 169383100 g · 100 g reference | 27 kcal | 1 g | 0.2 g | 6.3 g | 0.9 g | Unknown | 2 mg |
Portion scenarios and calculation
Assumptions: 100–150 g raw edible pepper. These weights are editorial models unless explicitly labeled USDA portions. Choose one alternative for each component; do not add alternative recipes together.
For every nutrient: USDA amount per 100 g × edible grams ÷ 100, summed across ingredients. The range is the minimum and maximum across the disclosed record alternatives and weight endpoints, calculated before rounding. Calories use whole kcal; g and mg use at most one decimal, with decimal ROUND_HALF_UP and no trailing zeros.
- 26 kcalFDC 170108 × 100 g
- 39 kcalFDC 170108 × 150 g
- 20 kcalFDC 170427 × 100 g
- 30 kcalFDC 170427 × 150 g
- 27 kcalFDC 169383 × 100 g
- 41 kcalFDC 169383 × 150 g
Combined scenario ranges: protein 0.9–1.5 g; fat 0.2–0.5 g; carbohydrate 4.6–9.5 g; fiber 0.9–3.2 g; total sugars Unknown; sodium 2–6 mg. Nutrient minima can come from different alternatives, so the low values do not necessarily describe one meal.
At 100 g edible weight, the color-record energy range is 20–27 kcal. The larger serving range also includes weight differences.
Plan the portion alongside other foods
Use a matching preparation and edible weight when logging each part of a meal. These guides explain separate foods or drink choices; their portion estimates are not interchangeable.
Common questions
Bell pepper calories?
Red, green and yellow raw sweet peppers are separate color scenarios. Use edible flesh after removing the stem and seeds; these are not hot chili-pepper records.
How is this estimate calculated?
Use the listed USDA records and 100–150 g raw edible pepper. Multiply each per-100-g nutrient by edible grams divided by 100, then sum components. Alternatives are separate scenarios. The range describes the disclosed scenarios, not a confidence interval or official brand nutrition.
📚 Sources and limits
USDA FoodData Central, SR Legacy: April 2018 dataset, records released April 2019. Source amounts and household portions were extracted from the locally archived USDA CSV. This is historical generic food composition, not a current branded label.