The pepper is a vegetable with a very low energy value, approximately 27 kcal/100g. It has very important nutritional characteristics, as we will see, although its content of lipids, proteins, and carbohydrates is not very high, the content of minerals and vitamins is. Its water content is around 92% of the total weight. Fat accounts for 0.2% and carbohydrates barely reach 4%, while proteins account for 0.9%.
Minerals: Among its mineral content, we will highlight potassium as the one found in the highest proportion, although it is not one of the vegetables richest in potassium. But we can also mention other minerals that are found in significant amounts, almost as much as potassium, and that are vital for the proper functioning of the body: iron, magnesium, and phosphorus, and in much smaller proportions, calcium and zinc.
Vitamins: Regarding the contribution of vitamins, we will find significant amounts of all of them, except for vitamin B12, which is only found in animal-derived foods. We highlight vitamin C, which is the one found in the highest proportion, with peppers being the vegetable with the highest content of vitamin C, followed by vitamin A. However, we also find significant amounts of vitamins B1, B2, niacin, B6, folate, and vitamin E.
