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Peppers, sweet, red, sauteed |
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Peppers, sweet, red, sauteed (USDA#11921) |
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| Water 78g |
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| Calories 133 |
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| Energy 555kj |
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| Protein 1g |
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| Total Fat 12g |
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| Ash 0g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 1g |
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| Sugars 4g |
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| Sucrose 5g |
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| Glucose (dextrose) 1g |
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| Fructose 2g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Starch 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 12mg |
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| Phosphorus, P 23mg |
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| Potassium 193mg |
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| Sodium 21mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 0mg |
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| Vitamin C, total ascorbic acid 162mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 6mg |
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| Betaine 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 2760IU |
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| Vitamin A, RAE 138mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 3mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 7mg |
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| Tocopherol, delta 2mg |
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| Vitamin K (phylloquinone) 16mcg |
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| Fatty acids, total saturated 1g |
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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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| 15:0 0g |
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| 16:0 1g |
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| 17:0 5g |
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| 18:0 0g |
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| 20:0 3g |
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| 22:0 3g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 14:1 0g |
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| 15:1 0g |
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| 16:1 undifferentiated 8g |
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| 17:1 0g |
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| 18:1 undifferentiated 2g |
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| 20:1 2g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 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 4g |
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| Isoleucine 2g |
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| Leucine 3g |
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| Lysine 3g |
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| Methionine 6g |
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| Cystine 0g |
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| Phenylalanine 5g |
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| Tyrosine 0g |
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| Valine 3g |
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| Arginine 3g |
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| Histidine 1g |
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| Alanine 0g |
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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 2g |
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| Serine 5g |
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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 1570mcg |
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| Carotene, alpha 96mcg |
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| Cryptoxanthin, beta 77mcg |
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| Lycopene 484mcg |
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| Lutein + zeaxanthin 106mcg |
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Peppers, sweet, red, sauteed usda nutrition - Related Content |
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| 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. |
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| Light appetizer with lots of flavor. |
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| A rich, sweet pepper spread for corn chips, crackers, crusty breads, pasta, roasted potatoes, tacos, and quesadillas. |
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| 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. |
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| 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. |
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| Sautéing | Pan-Frying
Sautéing
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Sautéing is a dry heat cooking method that quickly cooks the pork using a little oil and high heat. The types of pork best suited for sautéing are the more tender lean cuts, ... |
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Sautéing is a cooking process using high heat that quickly browns and sears food in a small quantity of oil in a skillet. It is actually the same process as searing except ... |
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Sautéing is a cooking process using high heat that quickly browns and sears beef in a small quantity of oil in a skillet. It is actually the same process as searing except ... |
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Sautéing is a cooking method that quickly cooks the chicken using
a little oil and high heat. Olive oil, vegetable oil, corn oil, canola
oil, and soy ... |
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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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| 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 ... |
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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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| Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted. They can be held over an open fame, such as the ... |
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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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