How many calories are in cooked peppers?

100 g of cooked peppers has 16 kcal. 1 tablespoon, chopped (11.6 g): about 2 kcal. 1 cup, chopped or strips (135 g): about 22 kcal.

How much protein is in cooked peppers?

Cooked peppers contains 0.95 g of protein per 100 g (2% of the 50 g Daily Value), or 0.11 g in 1 tablespoon, chopped (11.6 g). About 20% 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 3.3 g of total carbohydrates per 100 g, including 0.8 g of fiber and 2.9 g of sugars.

How much fat is in cooked peppers?

Cooked peppers contains 0.18 g of fat per 100 g, of which 0.027 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 (46% DV) and Vitamin A (11% DV). The full list is in the vitamins and minerals table above.

How much sodium is in cooked peppers?

100 g contains 4 mg of sodium, 0.2% of the 2,300 mg Daily Value.

Does peppers have the same nutrition cooked and canned?

No. Per 100 g, peppers, sweet, red, frozen, chopped, boiled, drained, without salt has 16 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 14, 2026. Each value above shows whether it was measured, calculated or taken from a label.

Calories in Peppers, sweet, red, frozen, chopped, boiled, drained, without salt

Generic food Cooked Vegetables

Peppers, sweet, red, frozen, chopped, boiled, drained, without salt contains 16 kcal per 100 g. A typical serving of 1 tablespoon, chopped (11.6 g) provides about 2 kcal.

Roughly 71% of its calories come from carbohydrates, with 20% from protein and 9% 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 46% of the Daily Value for Vitamin C and 11% of the Daily Value for Vitamin A.

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.

16kcal per 100 g

0.95 gprotein

3.3 gcarbohydrates

0.18 gfat

2kcal in 1 tablespoon, chopped (11.6 g)

Nutrition facts

Amount

Nutrition facts for the selected amount
Nutrient	Amount per 100 g	% DV
Calories C	16 kcal
Total fat ?	0.18 g	0.2%
Saturated fat ?	0.027 g	0.1%
Trans fat Z	0 g
Cholesterol Z	0 mg	0%
Sodium ?	4 mg	0.2%
Total carbohydrates C	3.3 g	1%
Dietary fiber I	0.8 g	3%
Total sugars I	2.9 g
Protein ?	0.95 g	2%
Vitamin A C	96 µg	11%
Vitamin C ?	41.2 mg	46%
Vitamin D Z	0 µg	0%
Vitamin E I	1.1 mg	7%
Vitamin K I	3.4 µg	3%
Thiamin (B1) ?	0.051 mg	4%
Riboflavin (B2) ?	0.031 mg	2%
Niacin (B3) ?	1.1 mg	7%
Pantothenic acid (B5) ?	0.023 mg	0.5%
Vitamin B6 ?	0.11 mg	6%
Folate (B9) C	10 µg	3%
Vitamin B12 Z	0 µg	0%
Choline I	3.8 mg	0.7%
Calcium ?	8 mg	0.6%
Iron ?	0.52 mg	3%
Magnesium ?	7 mg	2%
Phosphorus ?	13 mg	1%
Potassium ?	72 mg	2%
Zinc ?	0.05 mg	0.5%
Copper ?	0.044 mg	5%
Manganese ?	0.097 mg	4%
Selenium I	0.2 µg	0.4%

% 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 20%
Carbohydrates 71%
Fat 9%

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

Protein0.95 gin the lowest quarter of vegetables and vegetable products (median 2 g)
Fiber0.8 gin the lowest quarter of vegetables and vegetable products (median 2.2 g)
Sugars2.9 gabove the median for vegetables and vegetable products (median 2.3 g)
Fat0.18 gbelow the median for vegetables and vegetable products (median 0.3 g)
Saturated fat0.027 gin the lowest quarter of vegetables and vegetable products (median 0.052 g)
Sodium4 mgin the lowest quarter of vegetables and vegetable products (median 36 mg)
Protein per 100 kcal5.9 gprotein density, useful for comparing foods with different calorie levels
Water94.7 gwater per 100 g, which largely explains differences between raw, cooked and dried forms

Full nutrient profile

Fats and cholesterol (2)

Monounsaturated fat ?	0.012 g
Polyunsaturated fat ?	0.099 g

Amino acids (18)

Tryptophan C	0.011 g
Threonine C	0.039 g
Isoleucine C	0.02 g
Leucine C	0.034 g
Lysine C	0.034 g
Methionine C	0.005 g
Cystine C	0.018 g
Phenylalanine C	0.048 g
Tyrosine C	0.009 g
Valine C	0.029 g
Arginine C	0.034 g
Histidine C	0.016 g
Alanine C	0.025 g
Aspartic acid C	0.27 g
Glutamic acid C	0.2 g
Glycine C	0.027 g
Proline C	0.023 g
Serine C	0.048 g

Individual fatty acids (19)

EPA (omega-3, 20:5 n-3) I	0 g
DHA (omega-3, 22:6 n-3) I	0 g
Linoleic acid (omega-6, 18:2) ?	0.09 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 ?	0.001 g
SFA 16:0 ?	0.02 g
SFA 18:0 ?	0.006 g
MUFA 18:1 ?	0.011 g
PUFA 18:3 ?	0.009 g
PUFA 20:4 I	0 g
MUFA 16:1 ?	0.001 g
PUFA 18:4 I	0 g
MUFA 20:1 I	0 g
MUFA 22:1 I	0 g
PUFA 22:5 n-3 (DPA) I	0 g

Carotenoids (7)

Beta-carotene I	994 µg
Lycopene I	0 µg
Lutein + zeaxanthin I	31 µg
Retinol Z	0 µg
Carotene, alpha I	12 µg
Vitamin D (D2 + D3), International Units Z	0 IU
Cryptoxanthin, beta I	300 µg

Other components (9)

Water ?	94.7 g
Alcohol Z	0 g
Caffeine Z	0 mg
Ash M	0.86 g
Theobromine Z	0 mg
Energy C	65 kJ
Vitamin A, IU C	1,917 IU
Folic acid Z	0 µg
Folate, food ?	10 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, 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
Peppers, serrano, raw Raw	32	1.7 g	6.7 g	0.44 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
Pumpkin flowers, cooked, boiled, drained, without salt Cooked	15	1.1 g	3.3 g	0.08 g
Pumpkin, flowers, cooked, boiled, drained, with salt Cooked	15	1.1 g	3.2 g	0.08 g
Tomatoes, red, ripe, cooked Cooked	18	0.95 g	4 g	0.11 g
Tomatoes, red, ripe, cooked, with salt Cooked	18	0.95 g	4 g	0.11 g
Squash, summer, crookneck and straightneck, cooked, boiled, drained, without salt Cooked	19	1 g	3.8 g	0.39 g
Squash, summer, crookneck and straightneck, cooked, boiled, drained, with salt Cooked	19	1 g	3.8 g	0.39 g
Summer squash, yellow or green, fresh, cooked, no added fat Cooked	21	1.3 g	4.1 g	0.35 g
Pumpkin, cooked, boiled, drained, with salt Cooked	18	0.72 g	4.3 g	0.07 g

Per 100 g. Calories in kcal. n/a: not reported by the source.

Source of the nutrition information

USDA FoodData Central: SR Legacy, record 168548. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 14, 2026.

Last updated: November 14, 2026. Data quality score: 100/100 (how it is calculated).

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.