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Green Bell Pepper Nutrition Facts

5 calories in 10 strips

Calories in Green Bell Pepper
Peppers, sweet, green, raw
5 calories in 10 strips
10 strips = 27g ≈ 0.060lb ≈ 0.95oz
0.20 calories / gram
0 Weight Watchers points
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Calorie Sources:82% carbohydrates; 10% proteins; 7% fats
Fats:45.90 mg
Carbohydrates:1.25 g (4 calories, 5% by weight)
Proteins:0.23 g (1 calorie, 1% by weight)
Water:25.35 g (94% by weight)
Fat Composition:51% polyunsaturated; 42% saturated; 7% monounsaturated
Trans Fat :~
Dietary Fiber:0.46 g (2% by weight)
Serving Sizes: 100 g
1 cup, chopped
1 cup, sliced
1 tbsp
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia)
1 medium (approx 2-3/4" long, 2-1/2" dia)
1 ring (3" dia, 1/4" thick)
1 small
10 strips
Scientific Name:Capsicum annuum
Refuse:18 %
Refuse Description:Stem ends, seeds and core
Footnotes: Value based on the analysis of 5-methyltetrahydrofolate
Food Group:Vegetables and Vegetable Products
USDA #:11333
Tags: bell pepper;
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Calories in Red Hot Chili Pepper
Calories in White Pepper
Vitamin A:100 IU
Retinol Activity Equivalent:4.86 mcg
α-Carotene:5.67 mcg
β-Carotene:56.16 mcg
β-Cryptoxanthin:1.89 mcg
Lutein + Zeaxanthin:92.07 mcg
Vitamin B-1:13.50 mcg
Vitamin B-2:5.40 mcg
Vitamin B-3:129.60 mcg
Vitamin B-5:24.30 mcg
Vitamin B-6:59.40 mcg
Vitamin B-9:2.70 mcg
Food folate:2.70 mcg
Dietary Folate Equivalent:2.70 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:1.49 mg
Vitamin C:21.71 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:99.90 mcg
Added α-Tocopherol:~
Vitamin K:2.00 mcg
Calcium (Ca):2.70 mg
Copper (Cu):16.20 mcg
Fluoride (F):0.54 mcg
Iron (Fe):91.80 mcg
Magnesium (Mg):2.70 mg
Manganese (Mn):32.40 mcg
Phosphorus (P):5.40 mg
Potassium (K):47.25 mg
Selenium (Se):~
Sodium (Na):810 mcg
Zinc (Zn):35.10 mcg
Phytosterols:2.43 mg
Carbohydrates Total:1.25 g
Dietary Fiber:0.46 g
Sugars Total:0.65 g
Fructose:0.30 g
Glucose/Dextrose:0.31 g
Sucrose:29.70 mg
Proteins Total:0.23 g
Essential amino acids
Phenylalanine:24.30 mg
Leucine:8.10 mg
Methionine:1.89 mg
Lysine:8.10 mg
Isoleucine:5.40 mg
Valine:8.10 mg
Threonine:8.10 mg
Tryptophan:2.70 mg
Histidine:2.70 mg
Arginine:5.40 mg
Non-essential amino acids
Alanine:8.10 mg
Aspartic acid:54 mg
Betaine:27 mcg
Cystine:2.70 mg
Glutamic acid:51.30 mg
Glycine:8.10 mg
Proline:5.40 mg
Serine:13.50 mg
Tyrosine:2.70 mg
Fats Total:45.90 mg
Saturated fatty acids:13.50 mg
Monounsaturated fatty acids:2.16 mg
Polyunsaturated fatty acids:16.20 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.16 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.16 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:13.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.16 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.12 g
Product Type:Green
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
Related: Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids
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