June to October; greenhouse production and imports can extend availabilityYellow Bell Pepper Nutrition Facts, Vitamins and Benefits
Yellow bell pepper is a culinary name for fleshy, sweet Capsicum annuum varieties that turn yellow when ripe. The table directly uses USDA's raw sweet yellow pepper record, rather than values transferred from red peppers. Values refer to 100 g of the edible portion after the stem and seeds are removed.
Yellow Bell Pepper benefits and place in a balanced diet
- A 100 g portion provides approximately 27 kcal; portion size and preparation affect total energy intake.
- Its approximately 92 g of water per 100 g contributes to total fluid intake.
- About 184 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 10 µg RAE of vitamin A per 100 g contributes to normal vision, immune function and the maintenance of skin and mucous membranes.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 0.168 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
- About 11 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 212 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 12 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 0.46 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
- No single food prevents or treats disease. The nutritional value of yellow bell pepper depends on portion size, variety, ripeness and the overall eating pattern.
Yellow Bell Pepper nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 27 kcal | 27 kcal |
| Water | 92 g | 92 g |
| Protein | 1 g | 1 g |
| Total fat | 0.21 g | 0.21 g |
| Saturated fat | 0.031 g | 0.031 g |
| Carbohydrate | 6.3 g | 6.3 g |
| Dietary fiber | 0.9 g | 0.9 g |
| Ash | 0.45 g | 0.45 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 11 mg | 11 mg |
| Iron | 0.46 mg | 0.46 mg |
| Magnesium | 12 mg | 12 mg |
| Phosphorus | 24 mg | 24 mg |
| Potassium | 212 mg | 212 mg |
| Sodium | 2 mg | 2 mg |
| Zinc | 0.17 mg | 0.17 mg |
| Copper | 0.107 mg | 0.107 mg |
| Manganese | 0.117 mg | 0.117 mg |
| Selenium | 0.3 µg | 0.3 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 184 mg | 184 mg |
| Vitamin B1 (Thiamin) | 0.028 mg | 0.028 mg |
| Vitamin B2 (Riboflavin) | 0.025 mg | 0.025 mg |
| Vitamin B3 (Niacin) | 0.89 mg | 0.89 mg |
| Vitamin B5 (Pantothenic acid) | 0.168 mg | 0.168 mg |
| Vitamin B6 | 0.168 mg | 0.168 mg |
| Vitamin B9 (Folate) | 26 µg | 26 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 26 µg | 26 µg |
| Folate, DFE | 26 µg DFE | 26 µg DFE |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 10 µg RAE | 10 µg RAE |
| Retinol | 0 µg | 0 µg |
| Beta-carotene | 120 µg | 120 µg |
| Vitamin D | 0 µg | 0 µg |
| Amino acids | ||
| Tryptophan | 0.013 g | 0.013 g |
| Threonine | 0.037 g | 0.037 g |
| Isoleucine | 0.032 g | 0.032 g |
| Leucine | 0.052 g | 0.052 g |
| Lysine | 0.044 g | 0.044 g |
| Methionine | 0.012 g | 0.012 g |
| Cystine | 0.019 g | 0.019 g |
| Phenylalanine | 0.031 g | 0.031 g |
| Tyrosine | 0.021 g | 0.021 g |
| Valine | 0.042 g | 0.042 g |
| Arginine | 0.048 g | 0.048 g |
| Histidine | 0.02 g | 0.02 g |
| Alanine | 0.041 g | 0.041 g |
| Aspartic acid | 0.143 g | 0.143 g |
| Glutamic acid | 0.132 g | 0.132 g |
| Glycine | 0.037 g | 0.037 g |
| Proline | 0.044 g | 0.044 g |
| Serine | 0.04 g | 0.04 g |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
How many calories are in Yellow Bell Pepper?
100 g (about 3.5 oz) provides approximately 27 kcal. A 100 g reference serving provides approximately 27 kcal. Values vary with variety, ripeness and preparation.
How to use Yellow Bell Pepper in the kitchen
Use in stuffed peppers, raw salads, roasted dishes, sautés and omelets. Added oil and fillings change the nutrition values.
Related vegetables
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.