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Bio / Ecological
Bio / Ecological
Pepper is a vegetable with a very low energy value, which is approximately 27 kcal/100g. It has very important nutritional characteristics, as we will see, although its content of lipids, proteins, and carbohydrates is not very high, the content of minerals and vitamins is. Its water content is around 92% of the total weight. Fat accounts for 0.2% and carbohydrates barely reach 4%, and proteins 0.9%.
Minerals: Among its mineral content, we will highlight potassium for being the one found in greater proportion, although it is not one of the vegetables richest in potassium. But we can also mention other minerals that are found in significant amounts, almost as much as potassium, and that are vital for the proper functioning of the body: iron, magnesium, and phosphorus, and in much smaller proportion calcium and zinc.
Vitamins: Regarding the contribution of vitamins, we will find significant amounts of all of them, except for vitamin B12, which is only found in animal-derived foods. We highlight vitamin C which is the one found in greater proportion, with peppers being the vegetable with the highest content of vitamin C, followed by vitamin A, although we also find significant amounts of vitamins B1, B2, niacin, B6, folates, and vitamin E.
Pepper is a vegetable with a very low energy value, which is approximately 27 kcal/100g. It has very important nutritional characteristics, as we will see, although its content of lipids, proteins, and carbohydrates is not very high, the content of minerals and vitamins is. Its water content is around 92% of the total weight. Fat accounts for 0.2% and carbohydrates barely reach 4%, and proteins 0.9%.
Minerals: Among its mineral content, we will highlight potassium for being the one found in greater proportion, although it is not one of the vegetables richest in potassium. But we can also mention other minerals that are found in significant amounts, almost as much as potassium, and that are vital for the proper functioning of the body: iron, magnesium, and phosphorus, and in much smaller proportion calcium and zinc.
Vitamins: Regarding the contribution of vitamins, we will find significant amounts of all of them, except for vitamin B12, which is only found in animal-derived foods. We highlight vitamin C which is the one found in greater proportion, with peppers being the vegetable with the highest content of vitamin C, followed by vitamin A, although we also find significant amounts of vitamins B1, B2, niacin, B6, folates, and vitamin E.
