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Vegetables (average), boiled (without addition of salt and fat) vs Bell pepper, green, stewed (without addition of fat and salt): nutrition comparison

Per 100 g: 28 kcal for Vegetables (average), boiled (without addition of salt and fat), versus 27 kcal for Bell pepper, green, stewed (without addition of fat and salt), a difference of 1 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Vegetables (average), boiled (without addition of salt and fat)

Cooked vegetables (incl. cans)100 g

Protein1.2 g 1.2 g

Fat0.3 g 0.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy28 kcal 28 kcal

Protein+0.1 g

Fat−0.1 g

Vitamin Dequal

Omega-3equal

Energy+1 kcal

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

Cooked vegetables (incl. cans)100 g

Protein1.1 g 1.1 g

Fat0.4 g 0.4 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy27 kcal 27 kcal

Highest vitamin C content

Bell pepper, green, stewed (without addition of fat and salt) contains 103 mg more vitamin C per 100 g.

Highest potassium content

Bell pepper, green, stewed (without addition of fat and salt) contains 60 mg more potassium per 100 g.

Highest folate content

Bell pepper, green, stewed (without addition of fat and salt) contains 4 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	Vegetables (average), boiled (without addition of salt and fat)	Bell pepper, green, stewed (without addition of fat and salt)
Macronutrients
Energy	28 kcal	27 kcal
Protein	1.2 g	1.1 g
Fat	0.3 g	0.4 g
of which saturated fat	0.1 g	0.1 g
of which polyunsaturated	0.1 g	0.2 g
of which omega-3	0 g	0.1 g
Carbohydrates	4 g	3.7 g
of which sugars	3.2 g	3.2 g
Dietary fibre	2 g	2.2 g
Water	92.5 g	92.6 g
Alcohol	0 g	0 g
Minerals
Calcium	23 mg	11 mg
Iron	0.3 mg	0.4 mg
Magnesium	8 mg	12 mg
Phosphorus	28 mg	34 mg
Potassium	130 mg	190 mg
Sodium	9 mg	7 mg
Zinc	0.2 mg	0.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	15 mg	117 mg
Folate	19 µg	22 µg

Vegetables (average), boiled (without addition of salt and fat) vs Bell pepper, green, stewed (without addition of fat and salt): nutrition comparison

Vegetables (average), boiled (without addition of salt and fat)

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

Full comparison, nutrient by nutrient

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