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Peppers, sweet, red, canned, solids and liquids

25 calories in 1 cup, halves

Calories in Peppers, sweet, red, canned, solids and liquids
Peppers, sweet, red, canned, solids and liquids Suggest a better name
25 calories in 1 cup, halves
1 cup, halves = 140g ≈ 0.309lb ≈ 4.94oz
0.18 calories / gram
0 Weight Watchers points
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Calorie Sources:76% carbohydrates; 14% fats; 11% proteins
Fats:0.42 g (4 calories, 0% by weight)
Carbohydrates:5.46 g (19 calories, 4% by weight)
Proteins:1.12 g (3 calories, 1% by weight)
Alcohol:~
Water:127.75 g (91% by weight)
Fat Composition:73% polyunsaturated; 18% saturated; 9% monounsaturated
Trans Fat :~
Dietary Fiber:1.68 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, halves
0.5 cup, halves
Food Group:Vegetables and Vegetable Products
USDA #:11916
Tags: bell pepper;
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Vitamin A:728 IU
Retinol:~
Retinol Activity Equivalent:36.40 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:28.00 mcg
Vitamin B-2:42 mcg
Vitamin B-3:770 mcg
Vitamin B-5:42 mcg
Vitamin B-6:238 mcg
Vitamin B-9:22.40 mcg
Food folate:22.40 mcg
Dietary Folate Equivalent:22.40 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:65.10 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):57.40 mg
Copper (Cu):182 mcg
Fluoride (F):~
Iron (Fe):1.12 mg
Magnesium (Mg):15.40 mg
Manganese (Mn):224.00 mcg
Phosphorus (P):28 mg
Potassium (K):0.20 g
Selenium (Se):0.42 mcg
Sodium (Na):1.92 g
Zinc (Zn):252 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.46 g
Dietary Fiber:1.68 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.12 g
Essential amino acids
Phenylalanine:28.00 mg
Leucine:56.00 mg
Methionine:14.00 mg
Lysine:42 mg
Isoleucine:28.00 mg
Valine:42 mg
Threonine:28.00 mg
Tryptophan:14.00 mg
Histidine:14.00 mg
Arginine:42 mg
Non-essential amino acids
Alanine:42 mg
Aspartic acid:0.15 g
Betaine:~
Cystine:14.00 mg
Glutamic acid:0.14 g
Glycine:42 mg
Hydroxyproline:~
Proline:42 mg
Serine:42 mg
Tyrosine:14.00 mg
Fats Total:0.42 g
Saturated fatty acids:56.00 mg
Monounsaturated fatty acids:28.00 mg
Polyunsaturated fatty acids:0.22 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
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]:1.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:42 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:14.00 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]:2.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.00 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]:0.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.00 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:5.25 g
Caffeine:~
Theobromine:~
Product Type:Peppers
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_3AP
Did you know?...Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils).
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