| back to USDA Nutrition Index |
 |
Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt |
|
|
Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt (USDA#11918) |
|
|
|
| Water 94g |
|
| Calories 16 |
|
| Energy 65kj |
|
| Protein 0g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 3g |
|
| Sugars 2g |
|
| Calcium, Ca 8mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 7mg |
|
| Phosphorus, P 13mg |
|
| Potassium 72mg |
|
| Sodium 4mg |
|
| Zinc, Zn 5mg |
|
| Copper, Cu 4mg |
|
| Manganese, Mn 9mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 41mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 10mcg |
|
| Folic acid 0mcg |
|
| Folate, food 10mcg |
|
| Folate, DFE 10mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 3583IU |
|
| Vitamin A, RAE 179mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 1mg |
|
| Vitamin K (phylloquinone) 3mcg |
|
| Fatty acids, total saturated 2g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 6g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| Fatty acids, total polyunsaturated 9g |
|
| 18:2 undifferentiated 8g |
|
| 18:3 undifferentiated 8g |
|
| Cholesterol 0mg |
|
| Tryptophan 1g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 3g |
|
| Lysine 3g |
|
| Methionine 5g |
|
| Cystine 1g |
|
| Phenylalanine 4g |
|
| Tyrosine 8g |
|
| Valine 2g |
|
| Arginine 3g |
|
| Histidine 0g |
|
| Alanine 2g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 4g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 1457mcg |
|
| Carotene, alpha 36mcg |
|
| Cryptoxanthin, beta 1350mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 209mcg |
|
|
|
|
|
|
|
|
Peppers, sweet, red, frozen, chopped, cooked, boiled, drained, without salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Light appetizer with lots of flavor. |
|
|
 |
|
|
|
| A rich, sweet pepper spread for corn chips, crackers, crusty breads, pasta, roasted potatoes, tacos, and quesadillas. |
|
|
 |
|
|
|
| Whether from your garden or the farmers' market, the summery abundance of sweet red peppers will provide color and flavor long past their normal season in this condensed form. Although jam-like in consistency, this zesty spread is at its best when served with sharp cheddar or other flavorful cheese as an hors d'oeurve. |
|
|
 |
|
|
|
| This colorful creation can be served as a side dish, as a pizza topping, over pasta or polenta, in an omelet - let your creativity be your guide. Make this when the garden or the market is loaded with peppers. Freeze any extra. |
|
|
 |
|
|
|
| Butter logs are easy to store and are an attractive addition to any meal. Butter logs will remain fresh for up to one year when stored in the freezer. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
