Calories in Peppers, sweet, green, cooked, boiled, drained, with salt
Generic food Cooked Vegetables
Peppers, sweet, green, cooked, boiled, drained, with salt contains 26 kcal per 100 g. A typical serving of 1 tbsp (11.6 g) provides about 3 kcal.
Roughly 82% of its calories come from carbohydrates, with 12% from protein and 6% from fat (estimated with general energy factors).
That is less energy than the typical item in vegetables and vegetable products on FoodFactly, where the median is 35 kcal per 100 g across 866 foods.
100 g provides 83% of the Daily Value for Vitamin C and 14% of the Daily Value for Vitamin B6.
These values are for the cooked food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 26 kcal | |
| Total fat ? | 0.2 g | 0.3% |
| Saturated fat ? | 0.029 g | 0.1% |
| Trans fat Z | 0 g | |
| Cholesterol Z | 0 mg | 0% |
| Sodium ? | 238 mg | 10% |
| Total carbohydrates C | 6.1 g | 2% |
| Dietary fiber M | 1.2 g | 4% |
| Total sugars I | 3.2 g | |
| Protein ? | 0.92 g | 2% |
| Vitamin A C | 23 µg | 3% |
| Vitamin C ? | 74.4 mg | 83% |
| Vitamin D Z | 0 µg | 0% |
| Vitamin E I | 0.5 mg | 3% |
| Vitamin K I | 9.8 µg | 8% |
| Thiamin (B1) ? | 0.059 mg | 5% |
| Riboflavin (B2) ? | 0.03 mg | 2% |
| Niacin (B3) ? | 0.48 mg | 3% |
| Pantothenic acid (B5) ? | 0.079 mg | 2% |
| Vitamin B6 ? | 0.23 mg | 14% |
| Folate (B9) C | 16 µg | 4% |
| Vitamin B12 Z | 0 µg | 0% |
| Choline I | 7.4 mg | 1% |
| Calcium ? | 9 mg | 0.7% |
| Iron ? | 0.46 mg | 3% |
| Magnesium ? | 10 mg | 2% |
| Phosphorus ? | 18 mg | 1% |
| Potassium ? | 166 mg | 4% |
| Zinc ? | 0.12 mg | 1% |
| Copper ? | 0.065 mg | 7% |
| Manganese ? | 0.12 mg | 5% |
| Selenium I | 0.3 µg | 0.5% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 12%
- Carbohydrates 82%
- Fat 6%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein0.92 gin the lowest quarter of vegetables and vegetable products (median 2 g)
- Fiber1.2 gin the lowest quarter of vegetables and vegetable products (median 2.2 g)
- Sugars3.2 gabove the median for vegetables and vegetable products (median 2.3 g)
- Fat0.2 gbelow the median for vegetables and vegetable products (median 0.3 g)
- Saturated fat0.029 gbelow the median for vegetables and vegetable products (median 0.052 g)
- Sodium238 mgabove the median for vegetables and vegetable products (median 36 mg)
- Protein per 100 kcal3.5 gprotein density, useful for comparing foods with different calorie levels
- Water91.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat ? | 0.013 g |
|---|---|
| Polyunsaturated fat ? | 0.11 g |
Sugars and starch (6)
| Sucrose I | 0.15 g |
|---|---|
| Glucose I | 1.6 g |
| Fructose I | 1.5 g |
| Lactose I | 0 g |
| Maltose I | 0 g |
| Galactose I | 0 g |
Amino acids (18)
| Tryptophan ? | 0.012 g |
|---|---|
| Threonine ? | 0.034 g |
| Isoleucine ? | 0.03 g |
| Leucine ? | 0.048 g |
| Lysine ? | 0.041 g |
| Methionine ? | 0.011 g |
| Cystine ? | 0.018 g |
| Phenylalanine ? | 0.029 g |
| Tyrosine ? | 0.019 g |
| Valine ? | 0.039 g |
| Arginine ? | 0.044 g |
| Histidine ? | 0.019 g |
| Alanine ? | 0.038 g |
| Aspartic acid ? | 0.13 g |
| Glutamic acid ? | 0.12 g |
| Glycine ? | 0.034 g |
| Proline ? | 0.04 g |
| Serine ? | 0.037 g |
Individual fatty acids (14)
| Linoleic acid (omega-6, 18:2) ? | 0.096 g |
|---|---|
| SFA 4:0 I | 0 g |
| SFA 6:0 I | 0 g |
| SFA 8:0 I | 0 g |
| SFA 10:0 I | 0 g |
| SFA 12:0 ? | 0 g |
| SFA 14:0 ? | 0 g |
| SFA 16:0 ? | 0.022 g |
| SFA 18:0 ? | 0.007 g |
| MUFA 18:1 ? | 0.012 g |
| PUFA 18:3 ? | 0.01 g |
| PUFA 20:4 I | 0 g |
| MUFA 16:1 ? | 0.001 g |
| MUFA 22:1 I | 0 g |
Carotenoids (7)
| Beta-carotene I | 264 µg |
|---|---|
| Lycopene I | 0 µg |
| Lutein + zeaxanthin I | 431 µg |
| Retinol Z | 0 µg |
| Carotene, alpha I | 26 µg |
| Vitamin D (D2 + D3), International Units Z | 0 IU |
| Cryptoxanthin, beta I | 8 µg |
Sterols (1)
| Phytosterols ? | 9 mg |
|---|
Other components (11)
| Water ? | 91.9 g |
|---|---|
| Alcohol Z | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 0.9 g |
| Theobromine Z | 0 mg |
| Energy C | 108 kJ |
| Vitamin A, IU C | 468 IU |
| Folic acid Z | 0 µg |
| Folate, food ? | 16 µg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Peppers
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Peppers, sweet, red, canned, solids and liquids Canned | 18 | 0.8 g | 3.9 g | 0.3 g |
| Peppers, sweet, red, frozen, chopped, unprepared Frozen | 20 | 1.1 g | 4.5 g | 0.21 g |
| Peppers, sweet, red, frozen, chopped, boiled, drained, without salt Cooked | 16 | 0.95 g | 3.3 g | 0.18 g |
| Peppers, sweet, red, frozen, chopped, boiled, drained, with salt Cooked | 16 | 0.95 g | 3.3 g | 0.18 g |
| Peppers, sweet, red, sauteed Cooked | 133 | 1 g | 6.6 g | 12.8 g |
| Peppers, hot chile, sun-dried Dried or dry | 324 | 10.6 g | 69.9 g | 5.8 g |
| Peppers, jalapeno, raw Raw | 29 | 0.91 g | 6.5 g | 0.37 g |
| Peppers, chili, green, canned Canned | 21 | 0.72 g | 4.6 g | 0.27 g |
| Peppers, hungarian, raw Raw | 29 | 0.8 g | 6.7 g | 0.41 g |
| Peppers, pasilla, dried Dried or dry | 345 | 12.4 g | 51.1 g | 15.9 g |
| Peppers, sweet, red, freeze-dried Dried or dry | 314 | 17.9 g | 68.7 g | 3 g |
| Peppers, sweet, yellow, raw Raw | 27 | 1 g | 6.3 g | 0.21 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tomatoes, red, ripe, canned, stewed Cooked | 26 | 0.91 g | 6.2 g | 0.19 g |
| Onions, frozen, whole, cooked, boiled, drained, with salt Cooked | 26 | 0.71 g | 6.1 g | 0.05 g |
| Onions, frozen, whole, cooked, boiled, drained, without salt Cooked | 28 | 0.71 g | 6.7 g | 0.05 g |
| Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt Cooked | 27 | 0.66 g | 6.5 g | 0.26 g |
| Squash, winter, spaghetti, cooked, boiled, drained, or baked, with salt Cooked | 27 | 0.66 g | 6.5 g | 0.26 g |
| Onions, frozen, chopped, cooked, boiled, drained, with salt Cooked | 26 | 0.77 g | 6 g | 0.1 g |
| Carrots, canned, cooked, no added fat Cooked | 25 | 0.64 g | 5.5 g | 0.19 g |
| Squash, summer, crookneck and straightneck, frozen, cooked, boiled, drained, without salt Cooked | 25 | 1.3 g | 5.5 g | 0.2 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in cooked peppers?
100 g of cooked peppers has 26 kcal. 1 tbsp (11.6 g): about 3 kcal. 1 pepper (73 g): about 19 kcal. 0.5 cup, chopped (92 g): about 24 kcal.
How much protein is in cooked peppers?
Cooked peppers contains 0.92 g of protein per 100 g (2% of the 50 g Daily Value), or 0.11 g in 1 tbsp (11.6 g). About 12% of its calories come from protein. Compared with other vegetables and vegetable products, that is in the lowest quarter (median 2 g).
How many carbs are in cooked peppers?
Cooked peppers has 6.1 g of total carbohydrates per 100 g, including 1.2 g of fiber and 3.2 g of sugars.
How much fat is in cooked peppers?
Cooked peppers contains 0.2 g of fat per 100 g, of which 0.029 g is saturated (0.1% of the Daily Value).
What vitamins and minerals does cooked peppers contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin C (83% DV) and Vitamin B6 (14% DV). The full list is in the vitamins and minerals table above.
How much sodium is in cooked peppers?
100 g contains 238 mg of sodium, 10% of the 2,300 mg Daily Value.
Does peppers have the same nutrition cooked and canned?
No. Per 100 g, peppers, sweet, green, cooked, boiled, drained, with salt has 26 kcal, while peppers, sweet, red, canned, solids and liquids has 18 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 170109. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.