Vegetables / Allium Vegetables
Pepper, sweet/bell, long, red
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g | |
| Edible Portion: 95% |
| Calories | 75kcal / 2530kcal (2%) |
Macronutrients
Protein | 2.4 g/ 71g (3%) | ||||||
Total Fat | 0.9 g/ 42g (2%) low | ||||||
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Total Carbs | 14.4 g/ 348g (4%) | ||||||
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Vitamins
Vit A | 0 mcg RAE/ 700mcg RAE (0%) |
Vit B1 | 0.14 mg/ 1mg (11%) |
Vit B2 | 0.19 mg/ 1mg (14%) |
Vit B3 | 2.7 mg NE/ 16mg NE (16%) source |
Vit C | 195 mg/ 70mg (278%) high |
Minerals
Calcium | 26 mg/ 750mg (3%) |
Phosphorus | 65 mg/ 700mg (9%) |
Iron | 1.7 mg/ 12mg (14%) |
Sodium | 8 mg/ 1500mg (0.53%) very low |
What is this food?
This is sweet/bell pepper (also called red pepper). It’s a crunchy, colorful vegetable/fruit used as a side or ingredient in many Filipino meals.
Why it matters to health
Red sweet pepper is a good source of dietary fiber (about 5 g per 100 g), which helps keep you full and supports healthy digestion. It also has very low fat and low sodium (about 8 mg), making it a great choice for everyday meals. The carbohydrates it provides are mostly from natural plant sugars, and the fiber helps slow down how fast you digest them. It’s also a helpful add-on for overall meal balance—especially when your plate has rice and viand.
Healthier tips
- Use it generously in your ulam or as a topping for rice meals (e.g., sautéed or mixed in stir-fry).
- For a balanced day: aim for 3 full meals plus 1–2 snacks; include peppers in meals to add volume and fiber without adding much calories.
- Try pairing with leaner viands (fish, chicken, tofu) and add a serving of vegetables to keep your plate colorful.
- If you’re cooking with oil, use a lighter hand—pepper’s flavor is strong, so you can still enjoy it even with less oil.
Common Filipino dishes
Paksiw na isda with vegetables, Ginataang gulay (with added bell pepper), Pinakbet, Sinigang na baboy (with bell pepper), Chop suey, Vegetable stir-fry with garlic
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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