Peppers vs Spices
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Spices, celery seed is higher in more vitamins & minerals
Calories (kcal)
Peppers —
Spices 392
Protein (g)
Peppers 0.715
Spices 18.1
Carbs (g)
Peppers 4.78
Spices 41.3
Fat (g)
Peppers 0.106
Spices 25.3
Fiber (g)
Peppers 0.942
Spices 11.8
Quick answers
Which has more protein?
Spices, celery seed — 18.1g vs 0.715g per 100g.
Which is more nutrient-dense?
Spices, celery seed 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 | Peppers | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 392 kcal | |
| Macronutrients | |||
| Water | 94.1 g | 6.04 g | +1458% |
| Protein | 0.715 g | 18.1 g | -96% |
| Total lipid (fat) | 0.106 g | 25.3 g | -100% |
| Carbohydrate, by difference | 4.78 g | 41.3 g | -88% |
| Fiber, total dietary | 0.942 g | 11.8 g | -92% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 2.19 g | |
| Fatty acids, total monounsaturated | — | 15.9 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 99.5 mg | 17.1 mg | +482% |
| Thiamin (Vitamin B1) | 0.039 mg | 0.340 mg | -89% |
| Riboflavin (Vitamin B2) | 0.089 mg | 0.290 mg | -69% |
| Niacin (Vitamin B3) | 0.636 mg | 3.06 mg | -79% |
| Vitamin B-6 — Pyridoxine | 0.247 mg | 0.890 mg | -72% |
| Biotin (Vitamin B7) | 22.2 ug | 10.0 ug | +122% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 24.7 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 3.00 ug | |
| Carotene, beta | — | 31.0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 1.07 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 7.50 mg | 1767 mg | -100% |
| Iron, Fe | 0.186 mg | 44.9 mg | -100% |
| Magnesium, Mg | 9.00 mg | 440 mg | -98% |
| Phosphorus, P | 16.8 mg | 547 mg | -97% |
| Potassium, K | 163 mg | 1400 mg | -88% |
| Sodium, Na | 0 mg | 160 mg | -100% |
| Zinc, Zn | 0.126 mg | 6.93 mg | -98% |
| Copper, Cu | 0.058 mg | 1.37 mg | -96% |
| Manganese, Mn | 0.100 mg | 7.57 mg | -99% |
| Selenium, Se | 0 ug | 12.1 ug | -100% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 23 kcal | — | |
| Energy (Atwater Specific Factors) | 20 kcal | — | |
| Energy | — | 1641 kj | |
| Nitrogen | 0.114 g | — | |
| Ash | 0.281 g | 9.27 g | -97% |
| Total Sugars | — | 0.670 g | |
| Biotin | 0 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 10.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 10.0 ug | |
| Betaine | 0.100 mg | — | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 52.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0.020 g | |
| SFA 12:0 (Lauric acid) | — | 0.020 g | |
| SFA 14:0 (Myristic acid) | — | 0.020 g | |
| SFA 16:0 (Palmitic acid) | — | 1.29 g | |
| SFA 18:0 (Stearic acid) | — | 0.390 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.240 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 15.4 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0.240 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 3.72 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 3.52 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.200 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Phytosterols | — | 60.0 mg | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 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 | — | |
| Apigenin | 0 mg | 78.7 mg | -100% |
| Luteolin | 4.71 mg | 762 mg | -99% |
| Kaempferol | 0.060 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 2.21 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 0 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 0 mg | — | |
| Choline from phosphatidylcholine | 0.700 mg | — | |
| Choline from phosphocholine | 1.20 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 3.60 mg | — | |
| Total Choline | 5.60 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0.200 mcg | — | |
| Fluoride | |||
| Mean mcg/100g ** | 2.00 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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