Peppers, red, cooked, made with oil

Nutrient	Value	% DV
Energy
Energy (kcal)	55 kcal
Minerals
Calcium, Ca	9 mg	1%
Iron, Fe	0.45 mg	3%
Potassium, K	160 mg	5%
Sodium, Na	276 mg	12%
Zinc, Zn	0.12 mg	1%
Magnesium, Mg	10 mg	3%
Phosphorus, P	17 mg	2%
Copper, Cu	0.063 mg	3%
Selenium, Se	0.3 ug	0%
Fibers
Fiber, total dietary	1.2 g	5%
Protein
Protein	0.88 g	2%
Carbohydrates
Carbohydrate, by difference	6.44 g	2%
Sugars, total including NLEA	4.22 g
Fats
Total lipid (fat)	3.4 g	5%
Saturated fats
Fatty acids, total saturated	0.467 g	2%
16:0	0.334 g
18:0	0.11 g
Monounsaturated fats
Fatty acids, total monounsaturated	1.356 g
18:1	1.33 g
16:1	0.012 g
20:1	0.013 g
Polyunsaturated fats
Omega 3 (total)	0.172 g	13%
Fatty acids, total polyunsaturated	1.424 g
18:2	1.251 g
18:3	0.172 g
Vitamins
Vitamin E (alpha-tocopherol)	1.96 mg	7%
Vitamin C, total ascorbic acid	164.3 mg	274%
Vitamin B-6	0.224 mg	11%
Folate, total	15 ug	4%
Vitamin K (phylloquinone)	8.7 ug	11%
Vitamin A, RAE	141 ug
Carotene, beta	1465 ug
Carotene, alpha	17 ug
Cryptoxanthin, beta	442 ug
Lutein + zeaxanthin	45 ug
Thiamin	0.057 mg	4%
Riboflavin	0.029 mg	2%
Niacin	0.458 mg	2%
Choline, total	5.6 mg	1%
Folate, food	15 ug	4%
Folate, DFE	15 ug	4%
General
Water	88.27 g	5%

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov