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Peppers, sweet, green, canned, solids and liquids |
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Peppers, sweet, green, canned, solids and liquids (USDA#11335) |
| Serving Size 1 cup, halves |
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| Water 91g |
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| Calories 18 |
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| Energy 75kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 3g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 1g |
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| Calcium, Ca 41mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 11mg |
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| Phosphorus, P 20mg |
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| Potassium 146mg |
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| Sodium 1369mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 46mg |
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| Thiamin 2mg |
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| Riboflavin 2mg |
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| Niacin 0mg |
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| Pantothenic acid 3mg |
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| Vitamin B-6 0mg |
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| Folate, total 16mcg |
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| Folic acid 0mcg |
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| Folate, food 16mcg |
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| Folate, DFE 16mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 155IU |
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| Vitamin A, RAE 8mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 4g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 1g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 2g |
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| Isoleucine 2g |
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| Leucine 4g |
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| Lysine 3g |
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| Methionine 0g |
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| Cystine 1g |
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| Phenylalanine 2g |
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| Tyrosine 1g |
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| Valine 3g |
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| Arginine 3g |
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| Histidine 0g |
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| Alanine 3g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 2g |
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| Proline 3g |
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| Serine 3g |
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Peppers, sweet, green, canned, solids and liquids usda nutrition - Related Content |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
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| A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread. The red pepper is most often used since it provides a ... |
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| A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked. Some varieties have a sweet but bitter taste. There are many varieties of sweet peppers, such as ... |
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| Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking. Often referred to as a frying pepper, it is frequently ... |
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| A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish. Peppers can be roasted fresh or purchased canned that are ... |
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| A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with ... |
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| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
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