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Food ID: 37
Peberfrugt, grøn, rå Danish
Name
Pepper, sweet, green, raw
Taxonomic name
Capsicum annuum L. var. grossum (L.) Terpø
Factors etc. Value No. Samples Source
Waste 19 10 1879, 1015
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 91 kJ 1003
Energy, kcal 22 kcal 1003
total N 0.144 g 0.112 - 0.176 15 1073, 1825
Protein, total 0.9 g 0.7 - 1.1 15 1073, 1825
Protein labeling 0.9 g 0.7 - 1.1 15 1073, 1825
Carbohydrate by difference 4.8 g 1003
Carbohydrates, available 3.0 g 1003
Carbohydrate, declaration 2.7 g 1003
Added sugar 0.0 g 1655
Dietary fiber 1.8 g 1.57 - 2.05 8 1305
Fat, total 0.3 g 0.2 - 0.4 3 1073, 1825
Alcohol 0.0 g 1655
Ash 0.4 g 0.3 - 0.5 15 1073, 1825
Dry matter 6.4 g 5 - 8.2 30 1808, 1305, 1073, 1879
Water 93.6 g 91.8 - 95 30 1808, 1305, 1073, 1879
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 13.9 RE 1003
Retinol 0 µg 1344
beta-carotene 167 µg 152 135 - 232 6 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1344
Vitamin E 0.550 α-TE
alpha-tocopherol 0.550 mg 0.3 - 0.8 5 1034
Vitamin B1 0.0340 mg 0.023 - 0.048 8 1305
Vitamin B2, Riboflavin 0.0250 mg 0.022 - 0.03 8 1305
Niacin 0.686 NE 1003
niacin 0.600 mg 0.56 - 0.6 3 1018
Vitamin B6 0.190 mg 0.111 - 0.259 8 1305
Pantothenic 0.230 mg 1352
Folate 35.0 µg 26 - 44 8 1305
Folate, free 8.00 µg 5.3 - 10.3 4 1374
B12 0 µg 1352
C Vitamin 104 mg 1003
L-ascorbic acid 99.1 mg 38 - 154 19 1305, 1073
L-dehydroascorbic 5.00 mg 1837
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 6.00 mg 2.7 - 10.2 6 1058
Potassium, K 187 mg 165 - 207 14 1305, 1058
Calcium, Ca 8.55 mg 6.12 - 12 8 1030, 1015
Magnesium, Mg 11.1 mg 7.34 - 12.3 14 1058, 1305
Phosphorus, P 27.4 mg 22.5 - 30.6 6 1015
Iron, Fe 0.354 mg 0.23 - 0.58 14 1305, 1043
Copper, Cu 0.0830 mg 0.053 - 0.14 5 1348
Zinc, Zn 0.110 mg 0.06 - 0.19 8 1305
Iodine In 0.400 µg 0.15 - 0.8 4 1055
Manganese, Mn 0.1000 mg 1349
Chromium, Cr 1.50 µg 0.8 0 - 10.9 21 1506
Selenium, Se 0.1000 µg 0 - 0.3 26 1914
Molybdenum, Mo 0 µg 1349
Nickel, Ni 8.20 µg 5.4 0.9 - 41.9 21 1506
Mercury Hg 0.0700 µg 0 - 0.6 21 1506
Arsenic, As 0.0700 µg 0.04 0 - 0.43 21 1506
Cadmium, Cd 0.601 µg 0 - 1.88 26 1914
Lead, Pb 0.500 µg 0.5 0.2 - 0.8 14 1914
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1496
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.01000 mg 0 - 0.025 1488
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 1.20 g 1.2 1 - 1.3 5 1879
Glucose 1.40 g 1.5 1.1 - 1.5 5 1879
Monosaccharides, total 2.60 g 1003
Lactose 0 g 1655
Maltose 0 g 0 1 1879
Sucrose 0 g 0 5 1879
Disaccharides total 0 g 1003
Raffinose 0 g 0 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 2.60 g 1003
Starch 0.1000 g 1314
(a) Hexoses 0.250 g 1314
(b) the pentoses 0.190 g 1314
(c) UronicAcids 0.670 g 1314
Cellulose 0.610 g 1314
Lignin 0.260 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.041 19.4 1039
C18: 0 0.014 6.32 1039
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.008 3.79 1039
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.095 44.7 1039
C18: 3 n-3 0.055 25.7 1039
Fatty acids sums g/100g % Source
Sum saturated 0.055 25.7 1003
Sum monounsaturated 0.008 3.79 1003
Sum polyunsaturated 0.150 70.4 1003
Fatty acids, total 0.213 100 1003
Sum n-3 fatty acids 0.055 25.7 1003
Sum n-6 fatty acids 0.095 44.7 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 27 190 1059
Leucine 36 250 1059
Lysine 42 290 1059
Methionine 7 50 1059
Cystine 7 50 1059
Phenylalanine 27 190 1059
Tyrosine 13 93 1059
Threonine 29 200 1059
Tryptophan 5 36 1059
Valin 42 290 1059
Arginine 35 240 1059
Histidine 14 100 1059
Alanine 35 240 1059
Aspartic acid 118 820 1059
Glutamic acid 124 860 1059
Glycine 30 210 1059
Proline 23 160 1059
Serin 43 300 1059

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