Veggie & Fruit Guide
Veggie & Fruit- Please select from abc list
Onions
Nutrition Information
Red and yellow bell peppers are the best vegetable sources of
vitamin C (with one ½ cup serving providing more than 200% of your
recommended dietary allowance) and are within the top ten plant sources of
vitamin C. Although containing lower amounts, green pepper is also high in
vitamin C (with one ½ cup serving providing just over 100% of your
recommended dietary allowance). Additionally, red peppers are high in
vitamin A. Both Vitamin C and A are powerful antioxidants required by the
body for optimal health.
| Typical Nutritional Information1 |
|
Serving size: ½ cup chopped bell pepper, 80g
|
|
Per 100g |
Per Serving |
| Energy (kJ) |
112
|
90 |
| Protein (g) |
0.9 |
0.7 |
| Carbohydrate (g) |
4.8 |
3.8 |
| Total fat (g) |
0.2 |
0.16 |
| Total dietary fibre (g) |
1.6 |
1.3 |
| Vitamin A (RE) |
63 |
50 |
| Vitamin C (mg) |
89 |
71 |
| Red bell pepper |
| Vitamin A (RE) |
570 |
456 |
| Vitamin C (mg) |
190 |
152 |
| Yellow bell pepper |
| Vitamin A (RE) |
24 |
19 |
| Vitamin C (mg) |
184 |
147 |
1: Source: MRC Food Composition Tables Third Edition (1991)
