Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt

2 calories in 1 tablespoon, chopped

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Calories in Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt
Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt Suggest a better name
2 calories in 1 tablespoon, chopped
1 tablespoon, chopped = 12g ≈ 0.026lb ≈ 0.41oz
0.16 calories / gram
0 Weight Watchers points
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Calorie Sources:76% carbohydrates; 15% proteins; 10% fats
Fats:20.88 mg
Carbohydrates:0.38 g (1 calorie, 3% by weight)
Proteins:0.11 g
Alcohol:~
Water:10.99 g (95% by weight)
Fat Composition:75% polyunsaturated; 17% saturated; 8% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or strips
1 tablespoon, chopped
Food Group:Vegetables and Vegetable Products
USDA #:11918
Tags: bell pepper;
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Vitamin A:416 IU
Retinol:~
Retinol Activity Equivalent:20.76 mcg
α-Carotene:4.18 mcg
β-Carotene:169.01 mcg
β-Cryptoxanthin:156.60 mcg
Lycopene:~
Lutein + Zeaxanthin:24.24 mcg
Vitamin B-1:5.80 mcg
Vitamin B-2:3.48 mcg
Vitamin B-3:125.28 mcg
Vitamin B-5:2.32 mcg
Vitamin B-6:11.60 mcg
Vitamin B-9:1.16 mcg
Food folate:1.16 mcg
Dietary Folate Equivalent:1.16 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:4.78 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:125.28 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.39 mcg
Calcium (Ca):928 mcg
Copper (Cu):4.64 mcg
Fluoride (F):~
Iron (Fe):60.32 mcg
Magnesium (Mg):812 mcg
Manganese (Mn):10.44 mcg
Phosphorus (P):1.51 mg
Potassium (K):8.35 mg
Selenium (Se):0.02 mcg
Sodium (Na):464 mcg
Zinc (Zn):5.80 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.38 g
Dietary Fiber:~
Sugars Total:0.33 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.11 g
Essential amino acids
Phenylalanine:4.64 mg
Leucine:3.48 mg
Methionine:580 mcg
Lysine:3.48 mg
Isoleucine:2.32 mg
Valine:2.32 mg
Threonine:3.48 mg
Tryptophan:1.16 mg
Histidine:1.16 mg
Arginine:3.48 mg
Non-essential amino acids
Alanine:2.32 mg
Aspartic acid:31.32 mg
Betaine:~
Cystine:1.16 mg
Glutamic acid:23.20 mg
Glycine:2.32 mg
Hydroxyproline:~
Proline:2.32 mg
Serine:4.64 mg
Tyrosine:1.04 mg
Fats Total:20.88 mg
Saturated fatty acids:2.32 mg
Monounsaturated fatty acids:1.16 mg
Polyunsaturated fatty acids:10.44 mg
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]:116 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.32 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:696 mcg
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]:116 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.16 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]:9.28 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.04 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:99.76 mg
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
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Did you know?...There are demonstrated links in eating green and yellow vegetables and lower risks of cancers of the lungs, stomach, large intestines and probably other sites. Try to eat at least five servings of fruits and vegetables each day. A serving is equal to a half cup, so you can easily include two servings in one meal.
Related: Peppers, sweet, red, frozen, chopped, unprepared
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