Japan — MEXT STDT
Sweet peppers, "Shishito", fruit, sautéed
Per-100 g nutrient composition · Vegetables.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (54)
| Nutrient | Value | Unit |
|---|---|---|
| Refuse | 0 | % |
| Energy (kcal) | 55 | kcal/100 g |
| Energy (kJ) | 228 | kJ/100 g |
| Water | 88.3 | g/100 g |
| Protein, calculated from reference nitrogen | 1.9 | g/100 g |
| Protein, calculated as the sum of amino acid residues | 1.3 | g/100 g |
| Lipid | 3.2 | g/100 g |
| Fatty acid, triacyl-glycerol equivalents | 2.9 | g/100 g |
| Fatty acid, saturated | 0.24 | g/100 g |
| Fatty acid, mono-unsaturated | 1.75 | g/100 g |
| Fatty acid, poly-unsaturated | 0.82 | g/100 g |
| Cholesterol | 0 | mg/100 g |
| Carbohydrate, total, calculated by difference | 5.8 | g/100 g |
| Carbohydrate, available; expressed in mono-saccharide equivalents | 1.2 | g/100 g |
| Dietary fiber, soluble | 0.3 | g/100 g |
| Dietary fiber, insoluble | 3.3 | g/100 g |
| Dietary fiber, total | 3.6 | g/100 g |
| Ash | 0.8 | g/100 g |
| Potassium | 380 | mg/100 g |
| Calcium | 15 | mg/100 g |
| Magnesium | 21 | mg/100 g |
| Phosphorus | 39 | mg/100 g |
| Iron | 0.6 | mg/100 g |
| Zinc | 0.3 | mg/100 g |
| Copper | 0.1 | mg/100 g |
| Manganese | 0.18 | mg/100 g |
| Iodine | 0 | µg/100 g |
| Selenium | 4 | µg/100 g |
| Chromium | 1 | µg/100 g |
| Molybdenum | 4 | µg/100 g |
| Retinol | 0 | µg/100 g |
| alpha-Carotene | 0 | µg/100 g |
| beta-Carotene | 540 | µg/100 g |
| beta- Cryptoxanthin | 0 | µg/100 g |
| beta- Carotene equivalents | 540 | µg/100 g |
| Retinol activity equivalents | 45 | µg/100 g |
| Vitamin D | 0 | µg/100 g |
| alpha-Tocopherol | 1.3 | mg/100 g |
| beta-Tocopherol | 0 | mg/100 g |
| gamma-Tocopherol | 0 | mg/100 g |
| delta-Tocopherol | 0 | mg/100 g |
| Vitamin K | 52 | µg/100 g |
| Thiamin | 0.07 | mg/100 g |
| Riboflavin | 0.07 | mg/100 g |
| Niacin | 1.5 | mg/100 g |
| Vitamin B-6 | 0.4 | mg/100 g |
| Vitamin B-12 | 0 | µg/100 g |
| Folate | 34 | µg/100 g |
| Pantothenic acid | 0.36 | mg/100 g |
| Biotin | 3.7 | µg/100 g |
| Ascorbic acid | 49 | mg/100 g |
| Salt equivalents | 0 | g/100 g |
| Cooking oil | 2.9 | g/100 g |
| Yield | 99 | % |
| Sodium | — | mg/100 g |
Source
Source: MEXT — Standard Tables of Food Composition in Japan (Government of Japan Standard Terms of Use). Food code 06094. Original source.
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