Carrots vs Peppers
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peppers, sweet, red, freeze-dried is higher in more vitamins & minerals
Calories (kcal)
Carrots 35
Peppers 314
Protein (g)
Carrots 0.760
Peppers 17.9
Carbs (g)
Carrots 8.22
Peppers 68.7
Fat (g)
Carrots 0.180
Peppers 3.00
Fiber (g)
Carrots 3.00
Peppers 21.3
Quick answers
Which has more protein?
Peppers, sweet, red, freeze-dried — 17.9g vs 0.760g per 100g.
Which has fewer calories?
Carrots, cooked, boiled, drained, without salt — 35 vs 314 kcal per 100g.
Which is more nutrient-dense?
Peppers, sweet, red, freeze-dried scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Carrots | Peppers | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 35 kcal | 314 kcal | -89% |
| Macronutrients | |||
| Water | 90.2 g | 2.00 g | +4408% |
| Protein | 0.760 g | 17.9 g | -96% |
| Total lipid (fat) | 0.180 g | 3.00 g | -94% |
| Carbohydrate, by difference | 8.22 g | 68.7 g | -88% |
| Fiber, total dietary | 3.00 g | 21.3 g | -86% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.030 g | 0.447 g | -93% |
| Fatty acids, total monounsaturated | 0.006 g | 0.202 g | -97% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 3.60 mg | 1900 mg | -100% |
| Thiamin (Vitamin B1) | 0.066 mg | 1.20 mg | -95% |
| Riboflavin (Vitamin B2) | 0.044 mg | 1.20 mg | -96% |
| Niacin (Vitamin B3) | 0.645 mg | 7.40 mg | -91% |
| Pantothenic acid (Vitamin B5) | 0.232 mg | 0.488 mg | -52% |
| Vitamin B-6 — Pyridoxine | 0.153 mg | 2.22 mg | -93% |
| Biotin (Vitamin B7) | 14.0 ug | 229 ug | -94% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 8.80 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 852 ug | 3863 ug | -78% |
| Carotene, beta | 8332 ug | 42891 ug | -81% |
| Carotene, alpha | 3776 ug | 6931 ug | -46% |
| Vitamin E (alpha-tocopherol) | 1.03 mg | 4.00 mg | -74% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 30.0 mg | 134 mg | -78% |
| Iron, Fe | 0.340 mg | 10.4 mg | -97% |
| Magnesium, Mg | 10.0 mg | 188 mg | -95% |
| Phosphorus, P | 30.0 mg | 327 mg | -91% |
| Potassium, K | 235 mg | 3170 mg | -93% |
| Sodium, Na | 58.0 mg | 193 mg | -70% |
| Zinc, Zn | 0.200 mg | 2.41 mg | -92% |
| Copper, Cu | 0.017 mg | 1.39 mg | -99% |
| Manganese, Mn | 0.155 mg | 1.90 mg | -92% |
| Selenium, Se | 0.700 ug | 3.70 ug | -81% |
| Other Nutrients | |||
| Energy | 147 kj | 1314 kj | -89% |
| Ash | 0.670 g | 8.40 g | -92% |
| Total Sugars | 3.45 g | 40.8 g | -92% |
| Sucrose | 2.70 g | — | |
| Glucose | 0.400 g | — | |
| Fructose | 0.360 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0.170 g | — | |
| Fluoride, F | 47.5 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | 14.0 ug | 229 ug | -94% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 14.0 ug | 229 ug | -94% |
| Betaine | 0.100 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 17033 IU | 77261 IU | -78% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 687 ug | 5799 ug | -88% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.010 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.050 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 13.7 ug | 114 ug | -88% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.002 g | -100% |
| SFA 14:0 (Myristic acid) | 0 g | 0.009 g | -100% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.029 g | 0.331 g | -91% |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0.001 g | 0.105 g | -99% |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 0.021 g | -95% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.005 g | 0.181 g | -97% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.089 g | 1.61 g | -94% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.087 g | 1.46 g | -94% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.001 g | 0.145 g | -99% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.010 g | 0.229 g | -96% |
| Threonine (EAA) | 0.157 g | 0.659 g | -76% |
| Isoleucine (EAA, BCAA) | 0.063 g | 0.579 g | -89% |
| Leucine (EAA, BCAA) | 0.084 g | 0.937 g | -91% |
| Lysine (EAA) | 0.083 g | 0.796 g | -90% |
| Methionine (EAA) | 0.017 g | 0.215 g | -92% |
| Cystine (conditionally essential) | 0.068 g | 0.344 g | -80% |
| Phenylalanine (EAA) | 0.050 g | 0.553 g | -91% |
| Tyrosine (conditionally essential) | 0.035 g | 0.372 g | -91% |
| Valine (EAA, BCAA) | 0.056 g | 0.756 g | -93% |
| Arginine (conditionally essential) | 0.075 g | 0.859 g | -91% |
| Histidine (EAA) | 0.033 g | 0.364 g | -91% |
| Alanine | 0.093 g | 0.733 g | -87% |
| Aspartic acid | 0.156 g | 2.56 g | -94% |
| Glutamic acid | 0.301 g | 2.36 g | -87% |
| Glycine (conditionally essential) | 0.038 g | 0.662 g | -94% |
| Proline (conditionally essential) | 0.044 g | 0.779 g | -94% |
| Serine | 0.044 g | 0.719 g | -94% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Kaempferol | 0 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 0.400 mg | — | |
| Choline from phosphatidylcholine | 6.80 mg | — | |
| Choline from phosphocholine | 1.10 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 0.400 mg | — | |
| Total Choline | 8.80 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0.500 mcg | — | |
| Fluoride | |||
| Mean mcg/100g ** | 47.5 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Carrots, cooked, boiled, drained, without salt nutrition facts Peppers, sweet, red, freeze-dried nutrition facts Compare other foods →
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