Sweet Pepper

ByОлена Коновалова
SWEET RED PEPPER
     Sweet red pepper (Capsicum annuum) is characterized by an exceptional concentration of ascorbic acid (271.0% of the Daily Value [DV] per 100 g), beta-carotene (42.0%), alpha-tocopherol (19.0%), folate (folic acid) (17.0%), and pyridoxine (14.0%). Its mineral profile is notably rich in: lithium (87.0% DV per 100 g), silicon (73.0%), cobalt (30.0%), boron (21.0%), and chromium (11.0%). The nutritional profile is further distinguished by its omega-6 polyunsaturated fatty acid content (14.3%), where linoleic acid (18:2) serves as the primary constituent, and its total phytosterol content (16.4%). The carbohydrate fraction includes mono- and disaccharides (10.3%), with glucose (17.2% DV) as the predominant sugar, and dietary fiber (11.0%). It contains trace amounts of sucrose (0.05–0.11 g per 100 g), while starch is absent from its composition.
     The total purine base content per 100 g constitutes 5.0% of the daily allowance.
     The concentration of oxalic acid per 100 g is 16 mg, representing 4.0% of the maximum tolerable daily intake (for further details, see Rhubarb).
Caloric content per 100 g: 31 kcal
Water in 100 g: 92 g
Ash from 100 g: 0.47 g

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.043-0.058 mg 3% 5
Vitamin B2 (riboflavin) 0.076-0.126 mg 5%  5
Vitamin B5 (pantothenic acid) 0.27-0.32 mg 6% 5
Vitamin B6 (pyridoxine) 0.244-0.420 mg 14% 20
Vitamin B9 (folic acid) 46-103 µg 17% 20
Vitamin B12 (cyanocobalamin) 0.0 µg 0% 0
Vitamin C (ascorbic acid) 127.0-250.0 mg 271%  10010070
Vitamin E (alpha-tocopherol) 1.58-4.17 mg 19% 20
Vitamin D (ergocalciferol) 0.0 µg 0% 0
Vitamin PP (nicotinic acid) 0.960-2.010 mg  5.5% 5
Vitamin K (phylloquinone) 4.9 µg 4% 5
Biotin 0.0 µg 0%  0
Beta-carotene 1624-2650 µg 42% 40
Alpha-carotene 20 µg  0.4% 0
Lutein + zeaxanthin 51 µg  1% 0
Lycopene 2.1 µg 0.04% 0
Beta-cryptoxanthin 490 µg 9.8% 10
Choline 5.6 mg 1%  0
Methylmethionine sulfonium (vitamin U) 0.0 mg 0% 0

* Full pitcher – 100% of the daily norm; empty – 0-1% of the daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 163.0-335.0 mg 7% 10
Calcium 3.88-8.00 mg 1% 0
Silicon 22.0  mg 73% 70
Magnesium 9.69-15.2 mg 3% 5
Sodium 3.9-19.0 mg 0.9% 0
Sulfur 21 mg 2% 5
Phosphorus 16-40 mg 5% 5
Chlorine 19 mg 0.8% 0

Microelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum No data
Boron 15 µg 21% 20
Vanadium No data
Iron 0.290-0.960 mg 3% 5
Iodine 0.25-3.00 µg 1.5% 0
Cobalt 3 µg 30% 30
Lithium 87 µg 87% 90
Manganese 72.0-160.0 µg 6% 5
Copper 20.0-140.0 µg 9% 10
Molybdenum 5 µg 7% 5
Nickel 5-20 µg 8.7% 10
Rubidium No data
Selenium 0.1-0.3 µg 0.3% 0
Fluorine 7 µg 0.2% 0
Chromium 2.0-6.0 µg 11% 10
Zinc 130-440 µg 2.4% 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 0.99-1.90 g 2.3% 5
Content of essential amino acids 0.303 g  1.4% 0
Content of non-essential amino acids 0.649 g  1.1% 0

 

Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.03-0.06 2.8% 5
Histidine 0.020-0.021 2% 5
Isoleucine 0.02-0.04 2% 5
Leucine 0.040-0.052 1.6% 0
Lysine 0.04-0.06 1.4% 0
Methionine 0.01  0.6% 0
Threonine 0.040-0.042 3% 5
Tryptophan 0.007-0.010 3% 5
Phenylalanine 0.04-0.06 2%  5

 

Non-Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.03-0.05 0.6% 0
Arginine 0.04-0.05 0.7% 0
Aspartic acid 0.17-0.28 2.2% 5
Glycine 0.030-0.044 1.1% 0
Glutamic acid 0.180-0.210 1.4% 0
Proline 0.020-0.033 0.6% 0
Serine 0.050-0.062  0.7% 0
Tyrosine 0.010-0.019 0.5% 0
Cystine 0.01-0.02 0.8% 0



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total fat content 0.3-0.4 g 0.3% 0
Content of unsaturated fatty acids 0.237 g 0.6% 0
Content of omega-3 unsaturated fatty acids 0.082 g 8.2%  10
Content of omega-6 unsaturated fatty acids 0.144 g 14.3%  20
Content of saturated fatty acids 0.083 g 0.8%  0

 

Unsaturated Fatty Acids

 

Acid Name Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.0 g
Oleic C 18:1 (omega-9) 0.012 g
Linoleic C 18:2 (omega-6) 0.144 g
Linolenic C 18:3 (omega-3) 0.081 g
Stearidonic C 18:4 (omega-3) 0.0 g
Gadoleic C 20:1 (omega-11) 0.0 g
Arachidonic C 20:4 (omega-6) 0.0 g
Eicosapentaenoic C 20:5 (omega-3) 0.0 g
Erucic C 22:1 (omega-9) 0.0 g
Clupanodonic C 22:5 (omega-3) 0.0 g
Docosahexaenoic C 22:6 (omega-3) 0.0 g
Nervonic C 24:1 (omega-9) 0.0 g

 

Saturated Fatty Acids

 

Acid Name Content, g per 100 g of product
Myristic C 14:0 0.0 g
Palmitic C 16:0 0.062 g
Stearic C 18:0 0.021 g
Arachidic C 20:0 0.0 g
Behenic C 22:0 0.0 g
Lignoceric C 24:0 0.0 g

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total phytosterols 9.0 mg 16.4% 20
Cholesterol 0.0 mg 0% –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total carbohydrate content 3.9-8.9 g 2% 5
Mono- and disaccharides 5.2 g  10.3%  10
Glucose 1.57-1.94 g 17.2% 20
Fructose 2.26-2.43 g 6.7%  10
Galactose 0.0 g 0% 0
Sucrose 0.05-0.11 g – –
Lactose 0.0 g 0% 0
Starch 0.0 g –  –
Maltose 0.0 g – –
Fiber 1.5-2.1 g 11% 10

PURINE BASES

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Content of total purines 6 mg 5% 5

Units of measurement:
Piece: about 45.0 g
Tea glass: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Secretory Exogenous Tissues: Botanical Comics

    ByОлена Коновалова

    Our humorous botanical cycle of preparation for professional licensing exams in pharmaceutical botany continues with a new botanical comic and a new humoresque in the style of Pavlo Glazovyi! Secretory Exogenous Tissues: ‘The Plant’s Chemical Laboratory and Security Service’ And now, meet the masters of secretion and defense – the secretory tissues! These are the…

  • Wild rice

    ByОлена Коновалова

    WILD (BLACK) RICE       Wild or black rice is botanically distinct from the genus Oryza L. and is so named primarily due to the morphological similarity of its caryopses to those of long-grain rice. It is a North American aquatic grass belonging to the genus Zizania L., specifically Zizania aquatica L., also known…

  • Coenzyme Q against aging. Let’s eat meat!

    ByОлена Коновалова

    Coenzyme Q against aging. Let’s eat meat!    Continuing to consider the issue of antioxidants, let us now look at the place and role of one of the components of the body’s own antioxidant defense from a slightly different angle, namely – a component of the respiratory chain in mitochondria – coenzyme Q (= ubiquinone,…