Deutschland — BLS
Pfefferschote grün, gebraten ohne Fett (Pfanne)
Nährstoffzusammensetzung je 100 g · Vegetables.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (110)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 290 | kJ |
| Energy (kilocalorie) | 69 | kcal |
| Water | 79.7 | g |
| Protein (Nx6.25) | 3.4 | g |
| Fat | 0.3 | g |
| Carbohydrate, available | 11.67 | g |
| Fibre, dietary, total | 2.5 | g |
| Alcohol (Ethanol) | 0 | g |
| Organic acids, total | 0.54 | g |
| Ash | 1.02 | g |
| Vitamin A, retinol equivalents (RE) | 45 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 22 | µg |
| Retinol | 0 | µg |
| Beta-carotene | 232 | µg |
| Carotenoids, excluding beta-carotene | 73 | µg |
| Vitamin D | 0 | µg |
| Vitamin D3 (cholecalciferol) | 0 | µg |
| Vitamin D2 (ergocalciferol) | 0 | µg |
| Vitamin E (alpha-tocopherol) | 0.602 | mg |
| Alpha-tocopherol | 0.602 | mg |
| Beta-tocopherol | 0.0105 | mg |
| Gamma-tocopherol | 0.0105 | mg |
| Delta-tocopherol | 0 | mg |
| Alpha-tocotrienol | 0.0529 | mg |
| Vitamin K | 13.9 | µg |
| Vitamin K1 (phylloquinone) | 13.9 | µg |
| Vitamin K2 (menaquinone) | 0 | µg |
| Vitamin B1 (thiamine) | 0.14 | mg |
| Vitamin B2 (riboflavin) | 0.14 | mg |
| Niacin equivalents | 2.26 | mg |
| Niacin | 1.53 | mg |
| Pantothenic acid | 0.093 | mg |
| Vitamin B6 | 424 | µg |
| Biotin | 5 | µg |
| Folate equivalent | 27 | µg |
| Folate | 27 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 0 | µg |
| Vitamin C | 245 | mg |
| Salt (sodium chloride) | 0.03 | g |
| Sodium | 12 | mg |
| Potassium | 576 | mg |
| Calcium | 31 | mg |
| Magnesium | 42 | mg |
| Phosphorus | 78 | mg |
| Iron | 2 | mg |
| Zinc | 0.5 | mg |
| Iodide | 0 | µg |
| Copper | 295 | µg |
| Manganese | 402 | µg |
| Chromium | 2 | µg |
| Citric acid | 0.444 | g |
| Lactic acid | 0 | g |
| Malic acid | 0.1 | g |
| Tartaric acid | 0 | g |
| Polyols, total | 0.63 | g |
| Mannitol | 0 | g |
| Sorbitol | 0.63 | g |
| Monosaccharides, total | 10.84 | g |
| Glucose | 6.78 | g |
| Fructose | 4.02 | g |
| Galactose | 0.03717 | g |
| Disaccharides, total | 0.2 | g |
| Sucrose | 0.2 | g |
| Maltose | 0 | g |
| Lactose | 0 | g |
| Sugars (mono- and disaccharides), total | 11.04 | g |
| Starch (starch, glycogen, dextrins) | 0 | g |
| Fibre, high molecular weight | 2.5 | g |
| Fibre, water-insoluble | 2.2 | g |
| Fibre, water-soluble | 0.3 | g |
| Fatty acids, saturated, total | 0.032 | g |
| Fatty acid C4:0 (butyric acid) | 0 | g |
| Fatty acid C6:0 (caproic acid) | 0 | g |
| Fatty acid C8:0 (caprylic acid) | 0 | g |
| Fatty acid C10:0 (capric acid) | 0 | g |
| Fatty acid C12:0 (lauric acid) | 0 | g |
| Fatty acid C14:0 (myristic acid) | 0.002 | g |
| Fatty acid C16:0 (palmitic acid) | 0.025 | g |
| Fatty acid C18:0 (stearic acid) | 0.005 | g |
| Fatty acids, monounsaturated, total | 0 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0 | g |
| Fatty acids, polyunsaturated, total | 0 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 | g |
| Fatty acids, others | 0.2 | g |
| Cholesterol | 0 | mg |
| Amino acids, essential, total | 0.965 | g |
| Alanine | 0.139 | g |
| Arginine | 0.163 | g |
| Aspartic acid, including asparagine | 0.485 | g |
| Cysteine | 0.064 | g |
| Glutamic acid, including glutamine | 0.447 | g |
| Glycine | 0.125 | g |
| Histidine | 0.069 | g |
| Isoleucine | 0.11 | g |
| Leucine | 0.178 | g |
| Lysine | 0.151 | g |
| Methionine | 0.041 | g |
| Phenylalanine | 0.105 | g |
| Proline | 0.147 | g |
| Serine | 0.14 | g |
| Threonine | 0.125 | g |
| Tryptophan | 0.044 | g |
| Tyrosine | 0.071 | g |
| Valine | 0.142 | g |
| Nitrogen, total | 0.5 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode G553182. Originalquelle.
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