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Vegetables

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

Cooked vegetables (incl. cans) 39 kcal / 100 g FSVO V7.1

100 g of Bell pepper, red, stewed (without addition of fat and salt) provides 39 kcal (163 kJ). Its composition stands out for its content of vitamin C (143 mg) per 100 g. This food belongs to the “Cooked vegetables (incl. cans)” category (“Vegetables” family) of the Swiss database.

No. 6 · foods high in vitamin C
Bell pepper, red, stewed (without addition of fat and salt)

The essentials for 100 g

Protein1.1 g 2%
Fat0.1 g 0%
Carbohydrates7.2 g 3%
Dietary fibre2.1 g 7%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy39 kcal (163 kJ)C2%
Protein1.1 gC2%
Fat0.1 gC0%
of which saturated fat0 gC0%
of which polyunsaturated0.1 gCn/a
of which omega-30 gCn/a
Carbohydrates7.2 gC3%
of which sugars6.4 gC7%
Dietary fibre2.1 gC7%
Water89.5 gCn/a
Alcohol0 gCn/a
Minerals
Calcium9 mgC1%
Iron0.4 mgC3%
Magnesium13 mgC3%
Phosphorus31 mgC4%
Potassium250 mgC13%
Sodium0 mgC0%
Zinc0.1 mgC1%
Vitamins
Vitamin D0 µgC0%
Vitamin B120 µgC0%
Vitamin C143 mgC143%
Folate33 µgC16%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein2%
Fat0%
Carbohydrates3%
Dietary fibre7%
Vitamin C143%
Folate16%
Potassium13%
Phosphorus4%
Magnesium3%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Root and tuber vegetables (average), steamed (without addition of salt)+ 0.2 g− 0.3 g− 3 kcal
vs Root and tuber vegetables (average), boiled (without addition of fat and salt)+ 0.3 g− 0.2 g+ 1 kcal
vs Carrot, steamed (without addition of salt)+ 0.4 g− 0.3 g− 5 kcal
vs Onion, stewed (without addition of fat and salt)− 0.1 g− 0.6 g− 4 kcal
vs Root and tuber vegetables (average), stewed (without addition of fat and salt)+ 0.3 g− 0.2 g+ 3 kcal

Similar foods

Within the “Vegetables” family, selected by nutritional proximity (method v1.0).

Bell pepper, red, rawBell pepper, red, raw32 kcalBell pepper, green, stewed (without addition of fat and salt)Bell pepper, green, stewed (without addition of fat and salt)27 kcalRoot and tuber vegetables (average), steamed (without addition of salt)Root and tuber vegetables (average), steamed (without addition of salt)42 kcalRoot and tuber vegetables (average), boiled (without addition of fat and salt)Root and tuber vegetables (average), boiled (without addition of fat and salt)38 kcalCarrot, steamed (without addition of salt)Carrot, steamed (without addition of salt)44 kcalTomato, stewed (without addition of fat and salt)Tomato, stewed (without addition of fat and salt)26 kcalVegetables (average), boiled (without addition of salt and fat)Vegetables (average), boiled (without addition of salt and fat)28 kcalPearl onion, pickledPearl onion, pickled28 kcal

Frequently asked questions

How many calories in 100 g of Bell pepper, red, stewed (without addition of fat and salt)?
100 g of Bell pepper, red, stewed (without addition of fat and salt) provides 39 kcal, i.e. 163 kJ (FSVO data V7.1).
How much protein in 100 g of Bell pepper, red, stewed (without addition of fat and salt)?
100 g provides 1.1 g of protein, i.e. 2% of the adult reference value (50 g).
Where does this food rank for vitamin C content?
With 143 mg per 100 g, this food ranks 6th in our vitamin C content ranking, out of 710 foods in the database with a recorded value.
What is the fat content of 100 g of Bell pepper, red, stewed (without addition of fat and salt)?
100 g contains 0.1 g of fat, of which 0 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Bell pepper, red, stewed (without addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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