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Peppers, sweet, green, freeze-dried |
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Peppers, sweet, green, freeze-dried (USDA#11634) |
| Serving Size 1 tbsp |
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| Water 2g |
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| Calories 314 |
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| Energy 1314kj |
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| Protein 17g |
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| Total Fat 3g |
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| Ash 8g |
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| Total Carbohydrates 68g |
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| Dietary Fiber 21g |
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| Sugars 38g |
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| Calcium, Ca 134mg |
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| Iron, Fe 10mg |
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| Magnesium, Mg 188mg |
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| Phosphorus, P 327mg |
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| Potassium 3170mg |
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| Sodium 193mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 3mcg |
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| Vitamin C, total ascorbic acid 1900mg |
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| Thiamin 1mg |
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| Riboflavin 1mg |
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| Niacin 7mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 229mcg |
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| Folic acid 0mcg |
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| Folate, food 229mcg |
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| Folate, DFE 229mcg_DFE |
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| Choline, total 89mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 5640IU |
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| Vitamin A, RAE 282mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 4mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 118mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 2g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 2g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3177mcg |
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| Carotene, alpha 313mcg |
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| Cryptoxanthin, beta 100mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 5199mcg |
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Pepper Preparation | Grilling Peppers
Pepper Preparation
Trimming Sides from the Core
Core the pepper by cutting lengthwise on all four sides, cutting around ... |
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Husks On | Husks Off
Grilling is a great way to cook sweet corn to give it a little different flavor from other methods of cooking. There are several methods that can be ... |
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| Stuffed Peppers
Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash ... |
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Sweet Corn Preparation | Cooking Corn on the Cob | Grilling Sweet CornCreamed Corn | Freezing Sweet Corn | Tips
Sweet Corn
Corn is a tall cereal plant ... |
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Pepper Preparation | Pepper
Cooking | Tips
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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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| Food items that are preserved with a process that quickly freezes the item and then removes the moisture content inside a vacuum. |
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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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| 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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