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Root and tuber vegetables (average), boiled (without addition of fat and salt) vs Bell pepper, red, stewed (without addition of fat and salt): nutrition comparison

Per 100 g: 38 kcal for Root and tuber vegetables (average), boiled (without addition of fat and salt), versus 39 kcal for Bell pepper, red, stewed (without addition of fat and salt), a difference of 1 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Root and tuber vegetables (average), boiled (without addition of fat and salt)

Cooked vegetables (incl. cans)100 g

Protein0.8 g 0.8 g

Fat0.3 g 0.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy38 kcal 38 kcal

Protein−0.3 g

Fat+0.2 g

Vitamin Dequal

Omega-3equal

Energy−1 kcal

Bell pepper, red, stewed (without addition of fat and salt)

Cooked vegetables (incl. cans)100 g

Protein1.1 g 1.1 g

Fat0.1 g 0.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy39 kcal 39 kcal

Highest vitamin C content

Bell pepper, red, stewed (without addition of fat and salt) contains 139 mg more vitamin C per 100 g.

Highest potassium content

Bell pepper, red, stewed (without addition of fat and salt) contains 120 mg more potassium per 100 g.

Highest calcium content

Root and tuber vegetables (average), boiled (without addition of fat and salt) contains 21 mg more calcium per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Root and tuber vegetables (average), boiled (without addition of fat and salt)	Bell pepper, red, stewed (without addition of fat and salt)
Macronutrients
Energy	38 kcal	39 kcal
Protein	0.8 g	1.1 g
Fat	0.3 g	0.1 g
of which saturated fat	0.1 g	0 g
of which polyunsaturated	0.1 g	0.1 g
of which omega-3	0 g	0 g
Carbohydrates	6.5 g	7.2 g
of which sugars	5.1 g	6.4 g
Dietary fibre	2.6 g	2.1 g
Water	89.7 g	89.5 g
Alcohol	0 g	0 g
Minerals
Calcium	29 mg	9 mg
Iron	0.1 mg	0.4 mg
Magnesium	6 mg	13 mg
Phosphorus	27 mg	31 mg
Potassium	130 mg	250 mg
Sodium	18 mg	0 mg
Zinc	0.2 mg	0.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	4 mg	143 mg
Folate	30 µg	33 µg

Root and tuber vegetables (average), boiled (without addition of fat and salt) vs Bell pepper, red, stewed (without addition of fat and salt): nutrition comparison

Root and tuber vegetables (average), boiled (without addition of fat and salt)

Bell pepper, red, stewed (without addition of fat and salt)

Full comparison, nutrient by nutrient

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