Red bell pepper nutrition: calories, protein and portion sizes

Reference preparation: raw red sweet pepper. The exact source name is “Sweet pepper, red” (Fineli food 386). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

Weigh red bell pepper after removing the stalk, core and seeds. This is a sweet pepper rather than a chili pepper. The example is an edible weight; the size of a whole pepper varies.

For the 120 g example, multiply the source amounts by 120 ÷ 100 = 1.2. The unrounded energy calculation is 28.4 × 1.2 = 34.08 kcal, displayed as approximately 34 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 120 with your own edible weight. Keep the preparation as raw red sweet pepper; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Peppers packed in oil, stuffed peppers and roasted-pepper spreads have different recipes. If you roast a batch, record raw pepper and oil, then divide the finished amount. A jarred product's drained-weight label can be more appropriate than this raw reference.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.