Vegetables 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)
Vegetables 37
Peppers 314
Protein (g)
Vegetables 1.40
Peppers 17.9
Carbs (g)
Vegetables 7.31
Peppers 68.7
Fat (g)
Vegetables 0.200
Peppers 3.00
Fiber (g)
Vegetables 3.10
Peppers 21.3
Quick answers
Which has more protein?
Peppers, sweet, red, freeze-dried — 17.9g vs 1.40g per 100g.
Which has fewer calories?
Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added — 37 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 | Vegetables | Peppers | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 37 kcal | 314 kcal | -88% |
| Macronutrients | |||
| Water | 90.2 g | 2.00 g | +4410% |
| Protein | 1.40 g | 17.9 g | -92% |
| Total lipid (fat) | 0.200 g | 3.00 g | -93% |
| Carbohydrate, by difference | 7.31 g | 68.7 g | -89% |
| Fiber, total dietary | 3.10 g | 21.3 g | -85% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.039 g | 0.447 g | -91% |
| Fatty acids, total monounsaturated | 0.022 g | 0.202 g | -89% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 3.80 mg | 1900 mg | -100% |
| Thiamin (Vitamin B1) | 0.030 mg | 1.20 mg | -98% |
| Riboflavin (Vitamin B2) | 0.040 mg | 1.20 mg | -97% |
| Niacin (Vitamin B3) | 0.480 mg | 7.40 mg | -94% |
| Pantothenic acid (Vitamin B5) | — | 0.488 mg | |
| Vitamin B-6 — Pyridoxine | 0.080 mg | 2.22 mg | -96% |
| Biotin (Vitamin B7) | 18.0 ug | 229 ug | -92% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 18.6 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 583 ug | 3863 ug | -85% |
| Carotene, beta | 5670 ug | 42891 ug | -87% |
| Carotene, alpha | 2636 ug | 6931 ug | -62% |
| Vitamin E (alpha-tocopherol) | 0.290 mg | 4.00 mg | -93% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 21.0 mg | 134 mg | -84% |
| Iron, Fe | 0.650 mg | 10.4 mg | -94% |
| Magnesium, Mg | 15.0 mg | 188 mg | -92% |
| Phosphorus, P | 37.0 mg | 327 mg | -89% |
| Potassium, K | 138 mg | 3170 mg | -96% |
| Sodium, Na | 26.0 mg | 193 mg | -87% |
| Zinc, Zn | 0.510 mg | 2.41 mg | -79% |
| Copper, Cu | 0.104 mg | 1.39 mg | -93% |
| Manganese, Mn | — | 1.90 mg | |
| Selenium, Se | 0.300 ug | 3.70 ug | -92% |
| Other Nutrients | |||
| Energy | 153 kj | 1314 kj | -88% |
| Ash | 0.890 g | 8.40 g | -89% |
| Total Sugars | 2.41 g | 40.8 g | -94% |
| Fluoride, F | 37.0 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | 18.0 ug | 229 ug | -92% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 18.0 ug | 229 ug | -92% |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 5.00 ug | 0 ug | |
| Vitamin A, IU | 11651 IU | 77261 IU | -85% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 493 ug | 5799 ug | -91% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 18.2 ug | 114 ug | -84% |
| 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) | 0.001 g | 0.002 g | -50% |
| SFA 14:0 (Myristic acid) | 0 g | 0.009 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.033 g | 0.331 g | -90% |
| SFA 18:0 (Stearic acid) | 0.004 g | 0.105 g | -96% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 0.021 g | -95% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.022 g | 0.181 g | -88% |
| 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 | 0.098 g | 1.61 g | -94% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.071 g | 1.46 g | -95% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.027 g | 0.145 g | -81% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 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) | — | 0.229 g | |
| Threonine (EAA) | — | 0.659 g | |
| Isoleucine (EAA, BCAA) | — | 0.579 g | |
| Leucine (EAA, BCAA) | — | 0.937 g | |
| Lysine (EAA) | — | 0.796 g | |
| Methionine (EAA) | — | 0.215 g | |
| Cystine (conditionally essential) | — | 0.344 g | |
| Phenylalanine (EAA) | — | 0.553 g | |
| Tyrosine (conditionally essential) | — | 0.372 g | |
| Valine (EAA, BCAA) | — | 0.756 g | |
| Arginine (conditionally essential) | — | 0.859 g | |
| Histidine (EAA) | — | 0.364 g | |
| Alanine | — | 0.733 g | |
| Aspartic acid | — | 2.56 g | |
| Glutamic acid | — | 2.36 g | |
| Glycine (conditionally essential) | — | 0.662 g | |
| Proline (conditionally essential) | — | 0.779 g | |
| Serine | — | 0.719 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 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.
Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added nutrition facts Peppers, sweet, red, freeze-dried nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin C, total ascorbic acid -100% in Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added Thiamin (Vitamin B1) -98% in Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added Riboflavin (Vitamin B2) -97% in Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added Vitamin B-6 — Pyridoxine -96% in Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added
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