Red sweet pepper
BLS 4.0 food: Sweet pepper red, raw (Gemüsepaprika rot, roh), code G543100 · cross-reference USDA FDC #170108
Per portion (100 g)
36 kcalenergy
1 gprotein
2.2 gfibre
0.2 gfat
6.2 gcarbohydrate
Verified benefits — authorised EU health claims
Red sweet pepper meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Vitamin A contributes to normal iron metabolism.
✓ 233 µg per 100 g = 29 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the maintenance of normal mucous membranes.
✓ 233 µg per 100 g = 29 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the maintenance of normal skin.
✓ 233 µg per 100 g = 29 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the maintenance of normal vision.
✓ 233 µg per 100 g = 29 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the normal function of the immune system.
✓ 233 µg per 100 g = 29 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of blood vessels.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 22 more authorised claims
Vitamin C contributes to normal collagen formation for the normal function of bones.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of cartilage.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of gums.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of skin.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal energy-yielding metabolism.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal psychological function.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the normal function of the immune system.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the protection of cells from oxidative stress.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the reduction of tiredness and fatigue.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C increases iron absorption.
✓ 160 mg per 100 g = 200 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin E contributes to the protection of cells from oxidative stress.
✓ 3.9 mg per 100 g = 32 % of the EU NRV (12 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the normal function of the immune system.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 0.34 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 54 µg per 100 g = 27 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
🩸 Blood flow & blood vessels💞 Sexual health & fertility🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system✨ Healthy skin👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 100 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 36 kcal | 36 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 1 g | 1 g | BLS PROT625 · Aggregated from several sourcesreferenceConverted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 | |
| Fat | 0.2 g | 0.2 g | BLS FAT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 | |
| Carbohydrate (available) | 6.2 g | 6.2 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 6.2 g | 6.2 g | BLS SUGAR · Calculated by formula | |
| Dietary fibre | 2.2 g | 2.2 g | BLS FIBT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 | |
| fibreSoluble | 0.33 g | 0.33 g | BLS FIBSOL · Musterberechnung | |
| Water | 92.1 g | 92.1 g | BLS WATER · Aggregated from several sourcesreferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11 Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4 Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1 | |
| Salt | 0.0 g | 0.0 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 100 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.03 g | 0.03 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.0 g | 0.0 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.11 g | 0.11 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.02 g | 0.02 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.02 g | 0.02 g | BLS F18:3CN3 · Scientific literaturereferenceConverted value from: Saini, Ramesh Kumar; Keum, Young-Soo; GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.); Journal of Food Measurement and Characterization; 2016 | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Logische Null | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Logische Null | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.08 g | 0.08 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.08 g | 0.08 g | BLS F18:2CN6 · Scientific literaturereferenceConverted value from: Saini, Ramesh Kumar; Keum, Young-Soo; GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.); Journal of Food Measurement and Characterization; 2016 | |
| Oleic acid | 0.0 g | 0.0 g | BLS F18:1CN9 · Scientific literaturereferenceConverted value from: Saini, Ramesh Kumar; Keum, Young-Soo; GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.); Journal of Food Measurement and Characterization; 2016 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Logische Null |
Vitamins
| Nutrient | per 100 g | per 100 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 233 µg | 233 µg | 29 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 3.9 mg | 3.9 mg | 32 % | BLS VITE · Aggregated from several sourcesreferenceConverted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24 Converted value from: Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169 |
| Vitamin K | 4.8 µg | 4.8 µg | 6 % | BLS VITK · Calculated by formula |
| Vitamin C | 160 mg | 160 mg | 200 % | BLS VITC · Laboratory analysis |
| Thiamin (vitamin B1) | 0.07 mg | 0.07 mg | 6 % | BLS THIA · Scientific literaturereferenceConverted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Riboflavin (vitamin B2) | 0.06 mg | 0.06 mg | 4 % | BLS RIBF · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Niacin (vitamin B3) | 0.73 mg | 0.73 mg | 5 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.27 mg | 0.27 mg | 5 % | BLS PANTAC · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Vitamin B6 | 0.34 mg | 0.34 mg | 24 % | BLS VITB6 · Laboratory analysis |
| Biotin | 3.3 µg | 3.3 µg | 7 % | BLS BIOT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Folate | 54 µg | 54 µg | 27 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 5.6 mg | 5.6 mg | USDA FDC 170108 |
Minerals & trace elements
| Nutrient | per 100 g | per 100 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 1.3 mg | 1.3 mg | BLS NA · Laboratory analysis | |
| Potassium | 211 mg | 211 mg | 11 % | BLS K · Aggregated from several sourcesreferencePerez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Calcium | 8 mg | 8 mg | 1 % | BLS CA · Aggregated from several sourcesreferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 |
| Magnesium | 14.1 mg | 14.1 mg | 4 % | BLS MG · Laboratory analysis |
| Phosphorus | 22.9 mg | 22.9 mg | 3 % | BLS P · Laboratory analysis |
| Iron | 0.38 mg | 0.38 mg | 3 % | BLS FE · Aggregated from several sourcesreferenceKoivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Zinc | 0.19 mg | 0.19 mg | 2 % | BLS ZN · Aggregated from several sourcesreferencePerez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Iodine | 3 µg | 3 µg | 2 % | BLS ID · Laboratory analysis |
| Selenium | 0.1 µg | 0.1 µg | 0 % | USDA FDC 170108 |
| Copper | 0.06 mg | 0.06 mg | 6 % | BLS CU · Aggregated from several sourcesreferenceEkholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 |
| Manganese | 0.12 mg | 0.12 mg | 6 % | BLS MN · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
Essential amino acids
| Nutrient | per 100 g | per 100 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.02 g | 0.02 g | BLS HIS · Musterberechnung | |
| Isoleucine | 0.04 g | 0.04 g | BLS ILE · Musterberechnung | |
| Leucine | 0.06 g | 0.06 g | BLS LEU · Musterberechnung | |
| Lysine | 0.05 g | 0.05 g | BLS LYS · Musterberechnung | |
| Methionine | 0.01 g | 0.01 g | BLS MET · Musterberechnung | |
| Phenylalanine | 0.03 g | 0.03 g | BLS PHE · Musterberechnung | |
| Threonine | 0.04 g | 0.04 g | BLS THR · Musterberechnung | |
| Tryptophan | 0.01 g | 0.01 g | BLS TRP · Musterberechnung | |
| Valine | 0.05 g | 0.05 g | BLS VAL · Musterberechnung |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Vitamin A — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin C — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin E — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.