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

Per 100 g: 42 kcal for Root and tuber vegetables (average), steamed (without addition of salt), versus 39 kcal for Bell pepper, red, stewed (without addition of fat and salt), a difference of 3 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Cooked vegetables (incl. cans)100 g

Protein0.9 g 0.9 g

Fat0.4 g 0.4 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy42 kcal 42 kcal

Protein−0.2 g

Fat+0.3 g

Vitamin Dequal

Omega-3equal

Energy+3 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 137 mg more vitamin C per 100 g.

Highest calcium content

Root and tuber vegetables (average), steamed (without addition of salt) contains 23 mg more calcium per 100 g.

Highest folate content

Root and tuber vegetables (average), steamed (without addition of salt) contains 6 µg more folate 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), steamed (without addition of salt)	Bell pepper, red, stewed (without addition of fat and salt)
Macronutrients
Energy	42 kcal	39 kcal
Protein	0.9 g	1.1 g
Fat	0.4 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	7.3 g	7.2 g
of which sugars	5.7 g	6.4 g
Dietary fibre	2.8 g	2.1 g
Water	88.6 g	89.5 g
Alcohol	0 g	0 g
Minerals
Calcium	31 mg	9 mg
Iron	0.2 mg	0.4 mg
Magnesium	9 mg	13 mg
Phosphorus	30 mg	31 mg
Potassium	260 mg	250 mg
Sodium	28 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	6 mg	143 mg
Folate	38 µg	33 µg

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

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

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

Full comparison, nutrient by nutrient

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